Vegetable Tarte Tatin
 
 
Makes 1 9” tarte tatin
Ingredients
Crust:
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold, cut into small pieces
  • ½ egg yolk
  • 1 tablespoon ice water
Filling:
  • neck of 1 medium butternut squash, peeled and cut into ½"-thick rounds
  • 6 large rainbow carrots, peeled and cut into ½"-thick rounds
  • 1 small onion, cut into ½"-thick rounds
  • 4 garlic cloves, halved lengthwise
  • 3 tablespoons olive oil
  • 1¼ teaspoons sea salt, divided
  • ½ teaspoon chili flakes, divided (see notes)
  • ½ cup sugar
  • 4 teaspoons water
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • 1 cup shredded smoked mozzarella cheese (see notes)
Instructions
Prepare the crust:
  1. In a medium bowl, combine the flour and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add the egg yolk and water and mix with a fork. When the ingredients start to come together, use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
Prepare the filling:
  1. Preheat oven to 400 degrees.
  2. Cut out circles of butternut squash with a small round cutter; I used a 3" and 1¼" round cutter.
  3. Place the butternut squash, carrots, onion and garlic on a baking sheet. Drizzle with olive oil, season with 1 teaspoon salt and ¼ teaspoon chili flakes, and toss to coat.
  4. Bake for 20 minutes, remove from the oven and stir gently. Bake for an additional 15 minutes or until vegetables are lightly caramelized and fork tender. Remove from the oven and set aside.
  5. In a small sauce pan, combine the sugar and water. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture is amber colored, 6-7 minutes.
  6. Remove the pan from the heat and slowly and carefully add the apple cider vinegar, stirring with a silicone spatula; the mixture will bubble. Then stir in remaining ¼ teaspoon salt and ¼ teaspoon chili flakes.
Assemble and bake the tarte tatin:
  1. Preheat oven to 400 degrees.
  2. Pour the sugar mixture into a 9” springform pan and spread in an even layer. Sprinkle on sage and thyme.
  3. Arrange the butternut squash and carrots in a single layer on top of the herbs. Scatter the onion and garlic over the butternut squash and carrots. Sprinkle on mozzarella cheese.
  4. Remove the dough from the refrigerator and let it sit for 5-10 minutes. On a lightly floured work surface, roll it out to a 11" circle. Place it on top of the filling and tuck the dough around the butternut squash and carrots; prick all over with a fork.
  5. Place the springform pan on a baking sheet. Transfer to the oven and bake for 20 minutes.
  6. Reduce oven temperature to 350 degrees and bake until the crust is golden brown, 20-25 minutes.
  7. Remove tarte tatin from the oven and let cool for 10 minutes. Then remove ring and place a platter on top of the tarte tatin; quickly and carefully invert. Serve immediately or at room temperature.
Notes
For a milder flavor, substitute black pepper and regular mozzarella cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetable-tarte-tatin/