Savory Tarte Tatin with Winter Vegetables recipe from food52

This recipe was entered in the contest for Your Best New Year's Resolution Dish

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
arielleclementine's Notes: My New Year's resolution is to eat locally grown food whenever possible. Happily, I live less than ten miles from a fantastic urban farm called Boggy Creek Farm (http://www.boggycreekfarm...
My New Year's resolution is to eat locally grown food whenever possible. Happily, I live less than ten miles from a fantastic urban farm called Boggy Creek Farm (http://www.boggycreekfarm.com/) that is open all year long. A recent trip there inspired this savory tarte tatin, which could easily be modified to incorporate whatever vegetables are available near you!

Expand Collapse

Serves 6

For the Pastry:

1 1/3 cup all purpose flour Ask the
hotline about
this ingredient!

1/2 teaspoon salt Ask the
hotline about
this ingredient!

1 stick cold unsalted butter, diced small Ask the
hotline about
this ingredient!

1 large farm-fresh egg, beaten Ask the
hotline about
this ingredient!

For the Vegetables:

1 small sweet potato, peeled, sliced into 1/4" thick disks Ask the
hotline about
this ingredient!

1 small bunch carrots, cut on a steep bias in 1/4" thick slices Ask the
hotline about
this ingredient!

1 small yellow onion, peeled, sliced in 1/4" slices, rings separated Ask the
hotline about
this ingredient!

1 small rutabaga, peeled, cut in 1/4" slices Ask the
hotline about
this ingredient!

2 tablespoons extra virigin olive oil Ask the
hotline about
this ingredient!

kosher salt and freshly ground pepper Ask the
hotline about
this ingredient!

2 tablespoons unsalted butter Ask the
hotline about
this ingredient!

2 tablespoons meyer lemon juice Ask the
hotline about
this ingredient!

1 1/2 tablespoon local honey Ask the
hotline about
this ingredient!

1 teaspoon meyer lemon zest Ask the
hotline about
this ingredient!

1 teaspoon chopped fresh thyme Ask the
hotline about
this ingredient!

1 handful baby chard or spinach Ask the
hotline about
this ingredient!

chevre, for crumbling on finished tarte Ask the
hotline about
this ingredient!

Combine the flour and salt in a small bowl. Scatter the diced butter over the flour and cut in with a pastry knife until the butter is well incorporated. Add the beaten egg and mix with a fork until the mixture starts to come together. Use your hands to quickly form the mixture into a 4" disk, wrap in plastic wrap and refrigerate 30 minutes. Don't worry if the dough seems a little dry, everything will work out just fine!
Ask the hotline about this step!
While the pastry is chilling, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and toss the sliced sweet potato, carrots, onion, rutabaga and olive oil. Spread them out evenly on the baking sheet and sprinkle with kosher salt and freshly ground pepper. Roast for 30 minutes, or until the vegetables start to brown. Remove from the oven and let cool slightly.
Ask the hotline about this step!
While the vegetables are roasting, roll out the pastry on a well-floured work surface into a 12" circle. Start rolling from the center of the disk and add more flour to the underside of the pastry periodically to keep the dough from sticking. Lightly flour the underside of a baking sheet and carefully transfer the dough onto it, to make it easier to slide onto the vegetables in a bit.
Ask the hotline about this step!
Melt the butter in a cast iron skillet over medium heat. Add the lemon juice and honey and stir until the mixture is combined and bubbly. Remove from the heat and stir in the lemon zest and thyme.
Ask the hotline about this step!
When the roasted vegetables are cool enough to handle, begin layering them, along with the uncooked baby chard, on top of the glaze in the cast iron skillet. The tarte will be inverted, so you should spend some time making the bottom layer look pretty. After you've layered the bottom layer you can just dump the rest of the vegetables on top unceremoniously because no one will see that part.
Ask the hotline about this step!
Reduce the oven temperature to 375 degrees. Slide the pastry from the baking sheet on top of the vegetables in the cast iron skillet, and put the skillet in the oven. Bake for 30 minutes, or until the crust is lightly golden brown. Remove from the oven and allow to sit for 15-20 minutes before inverting onto a plate. I highly recommend that you serve each slice with crumbled chevre!
Ask the hotline about this step!