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1
In a large bowl, combine flour and salt. Add butter, and using your fingers or a pastry blender, combine until mixture resembles coarse pea-sized crumbles.
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2
In a small bowl, mix together water and vinegar. Pour a little at a time into bowl with flour, and incorporate into dough just until it holds together. Alternatively, you can do this all in a food processor or stand mixer. The dough should hold together but still be a little flaky.
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3
Shape dough into a disc and wrap in plastic. Refrigerate for at least an hour.
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4
Preheat oven to 400F.
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5
Toss potatoes, sweet potatoes, carrots, and onion in olive oil. Transfer to baking sheet and arrange in a single layer. Sprinkle generously with salt. Bake for 30-35 minutes until vegetables are tender.
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6
Meanwhile, combine sugar and water in a small saucepan over medium-high heat. Cook until mixture is a light golden color, about 5-7 minutes, stirring occasionally. Remove from heat and stir in vinegar and a pinch of salt. Immediately pour caramel into a 9 inch pie pan and tilt to spread evenly across the bottom of the pan. Scatter rosemary leaves on top.
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7
Once vegetables are done roasting, arrange the carrots, sweet potatoes, and potatoes in a single layer in the pie pan, filling in the small holes with carrots. Top with onions and crumbled goat cheese.
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8
Roll out dough to a 12 inch round. Drape dough over pie pan and tuck edges in along the sides. Prick dough all over with a fork. Bake for 20 minutes, then reduce heat to 350F and bake for an additional 15-20 minutes, until crust is golden brown.
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9
Let tart cool for about 5 minutes and then invert it onto a plate.
