Recipe #6 Roasted Vegetable Tart
What's a great way to use up leftovers or all those odds and ends rolling around in the bottom of the vegetable drawer? What's also perfect for a special lunch, light supper or conversation-starting appetizer? And comes together easily, making the best use of whatever you've got on hand? Why a vegetable tart of course!! The key to keeping this tart crisp, crunchy and flavorful is cooking the slower cooking vegetables (read: root vegetables) and those that will release a lot of liquid - like summer squash, mushrooms, peppers - before placing them on the crust. Your best friend here is keeping frozen puff pastry on hand; that way you're ready to go at a moment's notice.
1 butternut squash or 2-3 sweet potatoes or 1 lb carrots or parsnips or rutabags or turnips or a combo (this a great way to use leftover roasted root vegetables)
1-2 tsp fresh thyme or sage or rosemary
1 tsp sea salt
1 medium onion (any color) or 2 leeks
1 egg
1 clove garlic, minced
1/4 tsp pepper
8 ounces ricotta, drained if wet
4 oz cheese - feta, semi-aged goat cheese, fontina, gruyere, taleggio, robiola
Fresh herbs for garnish - parsley, cilantro, mint, chives, arugula would all be good
Za'atar (optional)
Balsamic vinegar
1 sheet frozen puff pastry
Heat oven to 425.
Peel root vegetable(s) and cut into presentation worthy pieces. For squash or round vegetables 1/2" moons. For carrots or parsnips cut into 1/2" batons. Toss with 2 Tbsp olive, herb of choice and 1/2 tsp salt. Spread on baking sheet and roast until starting to brown and just tender 20-30 minutes.
Slice onion through pole, then slice each half into 1/2" thick slices. Toss with 1 Tbsp olive oil and 1/4 tsp salt. Spread on baking sheet and roast in oven with root vegetables for 10-15 minutes, until starting to brown.
Place puff pastry on sheet of parchment. Roll sheet to about 10x14 rectangle. With sharp knife score about all around about 1/2" from edge and using fork prick all over inside the border. Beat egg and using pastry brush paint the border edge. Place in oven with roasting vegetables for about 10 mintes until lightly brown.
Meanwhile mix ricotta with remainder of egg, 1/4 tsp salt, 1/4 tsp pepper and minced garlic. When pastry is finished cooking spread ricotta mixture within border. Artfully arrange roasted root vegetables, scatter roasted onion or leek on top and dot with crumbled or cubed cheese. Return tart to oven and bake for an additonal 10 minutes.
Remove from oven, scatter herbs on top, drizzle with balsamic vinegar and serve.
Can also sprinkle with za'atar. Toasted pinenuts or slivered almonds would also be welcome at this point.
Serve with salad for a light supper or cut into smaller squares as an appetizer.
