Root Vegetable Tarte Tatin with BliS Gourmet

Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients:

For the Pâte Brisée:

• 1 1/4 cup AP Flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 c ice water

For the root vegetables:

• 2 Baby beets; Golden and Candy Striped, washed and sliced into 3/8” thick rounds
• 1 Baby sweet potato, washed and  sliced into 3/8” thick rounds
• 2 Baby  carrots,  washed and sliced into 3/8” thick rounds
• ¼ cup butter melted
• Kosher salt 
• black pepper, freshly ground

For the BLiS 9 sherry vinegar caramel: 

• 1 sheet of parchment paper
• ⅓ cup sugar
• 2-3 Tablespoons sherry vinegar
• 2 teaspoons chopped fresh rosemary, sage, thyme, or verbena

 For Assembly:

• 1 10inch flat bottom round pie pan 
• 4 oz aged cheese, finely grated

Directions:

• Place a rack on the second lowest shelf of your oven; preheat to 400°. 

 For the Pâte Brisée:

• In the bowl of a food processor, combine flour, salt, and sugar.
• Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With the machine running, add ice water in a slow, steady stream through the feed tube.
• Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
• To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Form into a ball and flatten into a disc.
• Wrap in plastic. Transfer to the refrigerator and chill for at least 1 hour before sheeting. Dough may be stored, frozen, up to 1 month.

For the Vegetables:

• Toss the beets, sweet potatoes, and carrots, with butter, salt and pepper on a parchment lined baking sheet.
• Arrange the vegetables in a single layer.
• Roast until lightly browned around the edges and fork tender, 30–35 minutes.
• Meanwhile, work on the caramel. 

For the Caramel:

• Cut a cartouche from parchment paper to fit the bottom of your pie pan or cast iron pan. 
• While the vegetables are still cooking combine the sugar and 2 Tablespoons of water  in a small saucepan over medium-high heat, stirring occasionally, until the caramel is amber-colored (345-348ºf), 5–7 minutes.
• Remove from heat and carefully add the vinegar and a pinch of salt. Stir gently to combine. 
• Prepare the bottom and sides of the pie pan with a brush of olive oil.
• Add the parchment cartouche.
• Press flat to the bottom.
• Pour the hot caramel into a 10” diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Use the back of a spoon to assist if necessary.
• Scatter the chopped herbs over top.

For Assembly:

• Arrange beets, sweet potatoes, and carrots snugly in a single layer on top of the caramel.
• Use smaller carrot pieces to fill in any negative space.
• Scatter the aged cheese over the vegetables and refrigerate
• Roll out dough on a lightly floured surface to a 12” round.
• Drape over the vegetables, tucking edges into pan.
• Dock the dough all over with a fork.
• Bake until the crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.
• Let tart cool 5 minutes before inverting carefully onto a large plate.
• Cut into 4 or 8 slices.