Root Vegetable Tarte Tatin

We love the colour and texture you get from using a combination, but any single root vegetable can be used here, too.

1 medium Yukon Gold potato, peeled, sliced into ½" rounds
1 medium sweet potato, peeled, sliced into ½" rounds
2 medium carrots, peeled, sliced into ½" rounds
1 medium parsnip, peeled, sliced into ½" rounds
1 small red onion, sliced into ½" rounds
¼ cup extra-virgin olive oil
kosher or sea salt
black pepper, freshly ground
⅓ cup sugar
1 Tbsp. white wine vinegar
1½ tsp. fresh rosemary, chopped
1½ tsp. fresh sage, chopped
4 oz fresh goat cheese
1 disk All-Butter Pie Dough
all-purpose flour, for surface

Place a rack in lower third of oven; preheat to 400°F (200°C/180°C fan, Gas Mark 6).

Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.

Meanwhile, cook sugar and 2 Tbsp. water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-coloured, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9" diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.

Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.

Roll out dough on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes.

Reduce heat to 350°F (180°C/160°C fan, Gas Mark 4) and bake until crust is golden brown, 15-20 minutes.

Let tart cool 5 minutes before inverting carefully onto a large plate.

Make-Ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

Makes 4 servings.