Upside-Down Caramelized Root Tart

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About 1 1/8 cups all-purpose flour

About 1/4 teaspoon salt

5 tablespoons cold butter, cut into chunks

2 tablespoons solid vegetable shortening

1 pound gold or red beets (or use some of both colors; see notes)

12 ounces baby or baby-cut carrots (each 3 to 4 in. long and no thicker than 3/4 in.)

12 ounces turnips

8 ounces cipollini onions (each 1 1/2 in. wide) or red or white boiling onions

12 cloves garlic (each 3/4 in. wide)

1 tablespoon olive oil

3/4 cup vegetable or fat-skimmed chicken broth

2 tablespoons white or dark balsamic vinegar

2 teaspoons each chopped fresh rosemary and sage leaves, or 1/2 teaspoon each dried rosemary and sage

1 tablespoon sugar


Fresh rosemary or sage sprigs, rinsed, or chopped fresh herbs (optional)

Sour cream or crème fraîche

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