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! —arielleclementine
For the Pastry
1 1/3 cups
all purpose flour
stick cold unsalted butter, diced small
large farm-fresh egg, beaten
For the Vegetables
small sweet potato, peeled, sliced into 1/4" thick disks
small bunch carrots, cut on a steep bias in 1/4" thick slices
small yellow onion, peeled, sliced in 1/4" slices, rings separated
small rutabaga, peeled, cut in 1/4" slices
extra virigin olive oil
kosher salt and freshly ground pepper
meyer lemon juice
1 1/2 tablespoons
meyer lemon zest
chopped fresh thyme
handful baby chard or spinach
chevre, for crumbling on finished tarte
In This Recipe
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!
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.
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.
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.
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.
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!
I have always loved food. My favorite books as a kid always featured food (eg. The Berenstain Bears Get the Gimmies- so much candy!) and I loved cooking shows like Yan Can Cook and The Frugal Gourmet. I started cooking the Thanksgiving dinner for my family when I was 13 years old. I have food52 to thank for inspiring me to come up with my own recipes, as well as for introducing me to a community of fantastic cooks and their amazing recipes. I try my best to cook locally and seasonally, and I tend to prefer straightforward, simple recipes where the ingredients get to shine. I live in wonderful Austin, Texas with my husband, Andy (a video game programmer) and my son, Henry (an 8-month-old who loves to eat).