Sweet potato and parsnip tarte tatin
Votes: 4
Time: 1 hour 50 min.
Complexity: average
Servings: 8
Complexity: average
Servings: 8
Nutritional value per serving:
Calories 287, total fat 10 G., saturated fats 3 G., proteins 6 G., carbohydrates 46 G., fiber 5 G., cholesterol 11 mg, sodium 408 mg, sugar 23 G.
Calories 287, total fat 10 G., saturated fats 3 G., proteins 6 G., carbohydrates 46 G., fiber 5 G., cholesterol 11 mg, sodium 408 mg, sugar 23 G.
Traditional Tarte Tatin is a sweet, upside-down tart made with fruit, butter, and sugar. Our savory version is a bit unusual, but it's sure to be a hit at Christmas dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet frozen puff pastry (240g, thawed)
- 2 medium-sized Yukon Gold potatoes, peeled and sliced into 1 cm thick circles
- 2 medium sweet potatoes, peeled and sliced into 1cm thick rounds
- 2 medium parsnips, peeled and sliced into 1cm thick rounds
- 1 small onion, sliced into 1 cm thick circles
- 4 cloves of garlic, halved
- 3 tbsp. l. olive oil
- Coarse salt and ground black pepper
- 3/4 cup sugar
- 1 tbsp. white wine vinegar
- 1 tbsp small fresh sage leaves
- 1 tbsp fresh oregano leaves
- 170 g grated mozzarella (about 1 cup)
- Flour for dusting
We recommend
Recipes with similar ingredients: potato, yellow potatoes, parsnip root, onions, garlic, mozzarella cheese, puff pastry, wine vinegar, sage, oregano
Cooking the dish according to the recipe:
- Preheat oven to 400°F (205°C). In a bowl, combine both types of potatoes, parsnips, onion, garlic, olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a baking sheet. Bake until tender, about 45 minutes. Let cool slightly.
- Meanwhile, combine 2 tablespoons of water and sugar in a skillet and bring to a boil over medium heat. Cook, tilting the pan, until amber-colored, about 7 minutes. Remove from heat, add vinegar and 1/4 teaspoon each of salt and pepper. Pour the caramel into a 9 x 13-inch glass baking dish and smooth it out with a rubber spatula. Sprinkle with sage and oregano.
- Place the baked potatoes and parsnips in a single layer on top of the caramel. Sprinkle the baked vegetables with onion and garlic, and sprinkle mozzarella evenly over them.
- Roll out the puff pastry on a lightly floured surface into a 23 x 33 cm rectangle. Prick the surface of the dough with a fork, then place it on top of the mozzarella, tucking the edges slightly if necessary. Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking until the dough is set, another 15-20 minutes.
- Let the tart cool on the baking sheet for 10 minutes, then carefully invert it onto a cutting board. Adjust any vegetables that are stuck to the pan, if necessary.
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