Sweet potato and parsnip tarte tatin

Ingredients:

• 1 sheet frozen puff pastry (240g, thawed)
• 2 medium-sized Yukon Gold potatoes, peeled and sliced ​​into 1 cm thick circles
• 2 medium sweet potatoes, peeled and sliced ​​into 1cm thick rounds
• 2 medium parsnips, peeled and sliced ​​into 1cm thick rounds
• 1 small onion, sliced ​​into 1 cm thick circles
• 4 cloves of garlic, halved
• 3 tbsp. l. olive oil
• Coarse salt and ground black pepper
• 3/4 cup sugar
• 1 tbsp. white wine vinegar
• 1 tbsp small fresh sage leaves
• 1 tbsp fresh oregano leaves
• 170 g grated mozzarella (about 1 cup)
• Flour for dusting

Preparation:

1. Preheat oven to 400°F (205°C). In a bowl, combine both types of potatoes, parsnips, onion, garlic, olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a baking sheet. Bake until tender, about 45 minutes. Let cool slightly.
2. Meanwhile, combine 2 tablespoons of water and sugar in a skillet and bring to a boil over medium heat. Cook, tilting the pan, until amber-colored, about 7 minutes. Remove from heat, add vinegar and 1/4 teaspoon each of salt and pepper. Pour the caramel into a 9 x 13-inch glass baking dish and smooth it out with a rubber spatula. Sprinkle with sage and oregano.
3. Place the baked potatoes and parsnips in a single layer on top of the caramel. Sprinkle the baked vegetables with onion and garlic, and sprinkle evenly with mozzarella.
4. Roll out the puff pastry on a lightly floured surface into a 23 x 33 cm rectangle. Prick the surface of the dough with a fork, then place it on top of the mozzarella, tucking the edges slightly if necessary. Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking until the dough is set, another 15-20 minutes.
5. Let the tart cool on the baking sheet for 10 minutes, then carefully invert it onto a cutting board. Adjust any vegetables that are stuck to the pan, if necessary.