Paula picked out this recipe, Root Vegetable Tarte Tatin, from the February 2015 Bon Appetit. It looked like a good meal to enjoy as well as one that we could bring to school and eat there since TJ is running track these days.

Place a rack in the lower part of the oven and preheat the oven to 400 degrees. Toss 1 medium Yukon Gold potato (cut into 1/2 inch rounds, 1 medium/large sweet potato (cut into 1/2 inch rounds), 2 medium carrots (sliced into 1/2 inch rounds), 1 red onion (sliced into 1/2 inch rounds) and 1/4 cup of olive oil. Place on a baking sheet and season with salt and pepper. Roast until the vegetables are golden around the edges and tender, about 30 minutes. Let cool.

Meanwhile, make a pie dough by mixing 2 1/2 cups of flour and 1 teaspoon of salt. Add 1 cup (2 sticks) of butter to the flour until a coarse mixture forms. (Note: You can make this in the food processor and just pulsing until the mixture forms.) Add 2 tablespoons of cider vinegar to 1/2 cup of ice water in a measuring cup. Drizzle the vinegar mixture into the flour while mixing (or pulsing in the food processor) until the dough just holds together when squeezed. Turn out the dough and divide in half. Place each piece in plastic wrap and then press into disks. Let the wrapped dough sit in the refrigerator until firm (about 2 hours).

Arrange the roasted vegetables in a single layer in a pie pan. Scatter the onion rings and 4 ounces of fresh goat cheese over the vegetables. Roll out the dough on a lightly floured surface. Drape over the vegetables, tucking into the pie pan. Prick the dough with a fork. Bake at 400 degrees until the crust looks dry, about 20 minutes. Reduce heat to 350 degrees and continue baking until the crust turns golden brown, about 15 more minutes. Let the tart cool slightly before serving.