A Movable Feast
ROOT VEGETABLE TARTE TATIN
Makes 1 (9-inch) tart
Balancing upon a knife’s edge of savory and sweet, this gorgeous tarte Tatin blends the earthy flavor of root vegetables with a sweet-tart sherry vinegar-spiked caramel. This twist on the classic is as stunning as it is delicious.
1 medium carrot (117 grams), peeled and sliced crosswise ⅛ inch thick
1 medium sweet potato (123 grams), peeled and sliced crosswise ⅛ inch thick
1 medium parsnip (220 grams), peeled and sliced crosswise ⅛ inch thick
1½ tablespoons (21 grams) olive oil
2 cloves garlic (10 grams), minced
1¼ teaspoons (3 grams) kosher salt, divided
½ teaspoon (1 gram) ground black pepper
½ cup (100 grams) granulated sugar
3 tablespoons (45 grams) water
1½ tablespoons (22.5 grams) sherry vinegar
1 teaspoon chopped fresh sage
Puff Pastry Crust (recipe follows)
Garnish: crumbled goat cheese, fresh sage leaves
1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil.
2. On prepared pan, toss together carrot, sweet potato, parsnip, garlic, oil, 1 teaspoon (3 grams) salt, and pepper. Spread into an even layer.
3. Bake until vegetables are fork-tender, 8 to 10 minutes. Leave oven on.
Meanwhile, in a small saucepan, stir together sugar and 3 tablespoons (45 grams) water. Cook, without stirring, over medium-high heat until amber-colored, 10 to 14 minutes. Remove from heat, and carefully add vinegar and
