Ingredients
1 8-oz. sheet frozen puff pastry, thawed
4 oz. goat cheese
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon white wine vinegar
1/3 cup sugar
1/3 cup water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
3 tablespoons olive oil
3 cloves garlic, peeled and thinly sliced
1 small red onion, outer peel remove
2 medium carrots, peeled and cut into 4 inch lengths
1 medium parsnip, peeled and cut into 4 inch lengths
2 small Yukon Gold potatoes, peeled
Step by step
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach slicing blade. Position large bowl under attachment to catch sliced ingredients. Stack potatoes, end to end in feed tube. Turn stand mixer to speed 6 and process until potatoes are sliced. Repeat process with parsnips and carrots. Cut onion to fit into feed tube and process until sliced. Add garlic, olive oil, sea salt and pepper into bowl with sliced vegetables. Toss to coat.
Divide vegetables between 2 baking sheets and roast until tender and beginning to crisp, 20-25 minutes. Remove from oven.
Combine water and sugar in small saucepan. Cook over medium heat, swirling often until amber in color, about 7 minutes. Pour caramel evenly into 9 x 13 pan. Sprinkle with white wine vinegar, thyme and parsley.
Arrange roasted vegetables on top of caramel and sprinkle evenly with goat cheese.
Roll puff pastry out on floured surface into a 9 x 13 rectangle. Pierce pastry with a fork and lay it over the vegetables. Tuck corners in if necessary.
Bake 15-20 minutes. Reduce heat to 350 degrees F and continue baking 15-20 minutes until puffed and lightly browned. Remove from oven and let stand 10 minutes. Carefully, flip pan upside down to remove tart onto cutting board. Cut into squares and serve immediately.