Adapted from Fine Cooking
4-6 servings depending on other sides.
If you are making a turkey or goose or Prime Rib, this beautiful dish is perfect as a side. All you need is a salad and a beautiful trifle for dessert.
DO NOT stress if for whatever reason it does not invert properly, simply pop back in the pan and use the crust as a topping like a vegetarian root vegetable pie. Either way it is delicious.
Ingredients
1 Medium Yukon Gold Potato, peeled and sliced in ½ inch rounds
1 medium sweet potato peeled and sliced into ½ rounds
2 medium carrots peeled and sliced into ½ inch rounds
1/4 cup olive oil plus as needed
Kosher salt and fresh ground black pepper
1 Tablespoon white wine vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
4 ounces goat cheese
1 pie crust disc
All purpose flour for rolling
Directions
- Place rack in lower third of oven and preheat to 400 degrees F. Toss vegetables with olive oil and seasoning.
- Roast in oven approx. 30 minutes until golden around the edges and tender, let cool.
- In a saucepan over medium heat, swirling occasionally, cook sugar with 2 TBSP water until amber color (about 6 minutes). Remove from heat and add vinegar and a pinch of salt. Swirl to combine.
- Quickly pour amber caramel into 9 inch cake pan, tilt and rotate to evenly coast bottom
- Scatter rosemary and sage over the top. Arrange vegetables tight together in single layers. Use smaller pieces to fill in holes. Scatter onions and goat cheese over the veggies.
- Roll out 1 pie crust disc on floured table. Drape over veggies tucking crust into pan. Prick dough all over to release steam with a fork. Bake about 20 minutes. Reduce temp to 350 and bake until brown (about 2o minutes).
- Let rest 5 minutes before inverting onto a large pan.
