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1
Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl.
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2
Spread in a single layer on a baking sheet; bake until tender, about 45 minutes.
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3
Let cool slightly.
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4
Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat.
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5
Cook, swirling the pan, until amber, about 7 minutes.
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6
Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper.
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7
Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula.
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8
Sprinkle the sage and oregano on top.
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9
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel.
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10
Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
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11
Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle.
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12
Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary.
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13
Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
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14
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board.
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15
Replace any vegetables that stick to the dish, if necessary.
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16
Photograph by Anna Williams
