Source: Culinary Vegetable Institute
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
- 1 10inch flat bottom round pie pan
- 4 oz aged cheese, finely grated
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.
Place a rack on the second lowest shelf of your oven; preheat to 400°.
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.
- 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.