Seriously, Best Ever..

When Baby E made her appearance late last year, friends and family alike came by for a visit - and some even brought food! Dear friends, who we met in London and now live here in Chicago, brought an amazing vegetable tart, which I absolutely loved. At first opportunity I wanted to make it myself so I could share the recipe here. 

Well, I finally got around to it this past weekend. And I am pleased to tell you that it is every bit as good as I remembered it!

I can't wait to share this recipe with you.
( I followed the original recipe for the most part, but did make a couple changes. Click on the link above to go to the original or follow along below.)

Start by preparing your veggies; you'll need:
2 yukon gold potatoes, peeled and cut into 1/2 inch rounds
2 medium sweet potatoes, peeled and cut into 1/2 inch rounds
2 medium parsnips, peeled and cut into 1/2 inch rounds
4 cloves of garlic, cut in half

Combine all of the above in a bowl with 3 tbs olive oil and salt and pepper to taste. Spread evenly, in one layer, on a cookie sheet and bake at 400 for 45 minutes, or until tender.

Meanwhile, slice 2 large onions into thin half moons. Add to a large skillet with a 1 tbs olive oil and caramelize over med-low heat.

And now the fun bit - making carmel. In a separate, heavy bottomed pan place 3/4 c sugar over low heat. As the sugar begins to liquify and darken, slowly drag toward the center of the pan. Take care to not over stir the carmel, try swirling the pan instead. Once you have reached your desired color, remove from the heat and add 1 tbs white wine vinegar and 1/4 tsp each salt and pepper.

Pour into a 9x13 pan. The carmel will solidify quickly, so move fast! Spread with a rubber spatula if possible!

Sprinkle with 1 tbs each fresh sage and oregano.

Arrange the roasted veg and garlic snugly on top of the carmel. 

Sprinkle over the caramelized onion. Followed by 1 cup of shredded mozzarella.

Roll out 1 sheet of thawed puff pastry on a lightly floured surface, poke all over with a fork. Lay the puff pastry on top of the cheese, tucking the edges under if necessary.

Bake at 400 for 25 minutes, then turn down to 350 and bake for an additional 15-20 minutes or until the dough is cooked through.

Let cool for 10 minutes then invert onto a serving platter.

And enjoy!

We served ours with an arugula salad and a full bodied Sauvignon Blanc - divine!

Seriously, if you've never tried any of my recipes, this is the one to start with. It's that good. You will not be disappointed. 

Special thanks to Daria and Joost for sharing this dish with us. If you have a recipe that you'd like to see featured on Designing Domesticity, please contact me. 

Until next time,