Friday, February 04, 2011
Winter Vegetable Tart
This was just delicious! It uses a few too many dishes for my liking but it could DEFINITELY be made ahead and cleaned up and then popped into the oven at dinnertime. This is from the Roasted Vegetable Cookbook by Andrea Chesman (She called it a Fall Vegetable Tart but it's winter now, so there!). I forgot the red pepper so I cut up some jarred roasted red peppers and added them in once the rest of vegetables were roasted. I use fontina cheese, which was a great texture -all gooey!- but I would like to try gruyere or goat for added taste. I ended up making to two separate "pies" with this so we had one for dinner and one for lunch. Enjoy!
2 medium beets, peeled and diced small
1 small butternut squash, peeled, seeded and diced small
1 medium red or yellow onion, sliced thin
1 medium red or green pepper, diced
2 cups sliced mushrooms
4 cloves garlic, thinly sliced
Large splash of olive oil
Salt and pepper to taste
1 tbl (or more!) fresh rosemary, minced
Pastry for 9-10” pie (store bought is fine!)
8 oz fontina, gruyere, or goat cheese (2 cups) grated
Preheat oven to 425 degrees.
Prepare vegetables by cutting into medium dice and placing in a bowl with the rosemary and salt/pepper to taste.
Toss with just enough good quality olive oil to lightly coat the vegetables.
Spread onto a lightly oiled baking sheet in a single layer and roast in the oven until tender, about 35 minutes.
Move vegetables around with a spatula every 10 minutes for even browning.
Remove from oven, set aside to cool, and reduce heat to 375 degrees.
Roll out dough to a 9 -10”circle, place on foil lined baking sheet and sprinkle cheese to within 2” of the edge.
Top with the roasted vegetables and fold edges of pie dough up and over to partially cover the vegetables.
Pinch and seal dough around edges to create a rustic looking tart.
Bake for 25 minutes until the crust is golden brown.