Tarte Tatin with Caramelized Vegetables and Mozzarella
8 servings
70 minutes
Tarte Tatin with vegetables in caramel and mozzarella is an exquisite embodiment of Mediterranean cuisine, where the traditional French upside-down pie meets the vibrant aromas of roasted vegetables. Golden caramel, with its subtle notes of wine vinegar, envelops potatoes, sweet potatoes, parsnips, and onions, creating a delightful balance of sweet and savory. Creamy mozzarella adds softness while sage and oregano enhance the depth of flavor. The fluffy puff pastry is baked to a crispy crust and then the pie is flipped over to reveal a captivating symphony of textures. This tart is the perfect choice for a cozy dinner or elegant treat, offering a gastronomic journey into the sunny atmosphere of the Mediterranean.
1
Peel all the vegetables and cut them into small circles. Peel the garlic and cut it in half.
- Potato: 2 pieces
- Sweet potato: 2 pieces
- Parsnip: 2 pieces
- Onion: 1 head
- Garlic: 4 cloves
2
Preheat the oven to 200 degrees.
3
In a large bowl, mix the vegetables, olive oil, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well. Spread in a single layer on a baking sheet and roast until tender, about 45 minutes. Let cool slightly.
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Meanwhile, mix 2 tablespoons of water and sugar in a pan. Bring to a boil over medium heat and cook the caramel without stirring for about 7 minutes. Remove from heat and stir in vinegar, adding 1/4 teaspoon of salt and pepper.
- Sugar: 0.8 glass
- White wine vinegar: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Pour the caramel into a glass rectangular mold and smooth it out. Sprinkle with sage and oregano.
- Sage leaves: 1 tablespoon
- Fresh oregano leaves: 1 tablespoon
6
Top with baked vegetables and sprinkle with grated mozzarella.
- Mozzarella cheese: 170 g
7
Roll out the dough on a floured surface. Place the cheese inside, slightly pressing the edges inward.
- Wheat flour: to taste
- Yeasted puff pastry: 250 g
8
Bake for 20 minutes, then reduce the temperature to 180 degrees and bake for another 15-20 minutes until done.
9
Cool for 10 minutes and carefully flip the pie onto a plate.
