Vegetable Tarte Tatin

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Ingredients

2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds

2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds

2 medium parsnips, peeled and cut into 1/2-inch-thick rounds

1 small onion, cut into 1/2-inch-thick rounds

4 cloves garlic, halved

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup sugar

1 tablespoon white wine vinegar

1 tablespoon small fresh sage leaves

1 tablespoon fresh oregano leaves

6 ounces mozzarella, grated (about 1 cup)

1 8.5-ounce sheet frozen puff pastry, thawed

All-purpose flour, for dusting

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