Carrot Sweet Potato and Purple Potato Tart Tatin

Ingredients

• For the dough:
• 1¼ cups all-purpose flour
• ½ teaspoon Kosher salt
• 1 cup unsalted butter, cold, cut into small cubes
• ¼ cup ice water
• 1 tablespoon apple cider vinegar
• For the tatin:
• 2 Small (or 1 medium) Adirondack potatoes (red or blue), peeled, cut into ½ inch rounds
• 2 Small (or 1 medium) sweet potatoes, peeled, cut into ½ inch rounds
• 3 Medium carrots, peeled, cut into ½ inch rounds
• 1 Yellow onion, sliced into ½ inch rounds
• ¼ cups Olive oil
• Kosher salt
• ¼ cups Granulated sugar
• 2 tablespoons Water
• 1 tablespoon Apple cider vinegar
• 2 Sprigs fresh rosemary, leaves torn off step
• 4 ounces Goat cheese

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