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Root Vegetable Tarte Tatin

Inez Valk-Kempthorne
  • minutes
  • Serves 4

INGREDIENTS

1

medium Yukon Gold potato, peeled, sliced into 1/2" rounds

1

medium sweet potato, peeled sliced into 1/2" rounds

2

medium carrots, peeled, sliced into 1/2" rounds

1

medium parsnip, peeled, sliced into 1/2" rounds

1

small red onion, sliced into 1/2" rounds

1/4 cup

olive oil

Kosher salt, freshly ground pepper

1/3 cup

sugar

1 tbsp

white wine vinegar

1 1/2 tsp

chopped fresh rosemary

1 1/2 tsp

chopped fresh sage

4 oz

fresh goat cheese

1

disk All-Butter Pie Dough

All-purpose flour (for surface)