Recipe courtesy of The Big Book of Vegetarian
by Kathy Farrell-Kingsley
Published by Chronicle Books
Roasted Vegetable Tart
Roasted vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates an incredible sweet-savory flavor. This is a very adaptable tart, so you can experiment with different vegetables, such as eggplant, bell peppers, and zucchini, and other cheeses, like grated fontina or Jarlsberg.
Serves 6 to 8
- 3 medium carrots, peeled and cut into matchsticks
- 3 medium parsnips, peeled and cut into matchsticks
- 1 1/2 cups cubed peeled rutabaga (1-inch cubes)
- 1 1/2 cups cubed peeled butternut squash (1-inch cubes)
- 1 medium beet, peeled and cut into 1-inch cubes (1 cup)
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
3 ounces goat cheese (optional)
- 2 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- 1/2 cup finely chopped kalamata olives
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil. In a large bowl, combine the carrots, parsnips, rutabaga, squash, and beet. Add the oil, rosemary, salt, and pepper and toss to coat. Roast until the vegetables are tender and beginning to brown, stirring every 10 minutes, about 25 minutes total.
- Meanwhile, make the pastry: In a food processor, combine the flour, baking powder, and salt; pulse several times to mix. Add the water and oil and process just until blended. Add the olives and pulse to mix. (Alternatively, combine the flour, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add the water and oil to the flour mixture, stirring until well blended. Stir in the olives.)
- Turn the dough out onto a lightly floured surface (knead 4 to 5 times if mixed by hand). Divide in half. Working with one half at a time, press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll the dough, still covered, into an 11-inch circle. Remove the top layer of plastic wrap. Invert into a 10-inch tart pan with a removable bottom. Remove the remaining plastic wrap and press the dough into the pan. Bake for 10 minutes; let cool slightly.
- Crumble the cheese over the bottom of the tart. Arrange the roasted vegetables over the cheese.
- Roll out the remaining dough between 2 pieces of plastic wrap into an 11-inch circle. into Remove the top layer of plastic wrap. Cut into 1/2-inch-wide strips. Arrange the strips over the tart in a lattice pattern.
- Bake the tart for 20 to 25 minutes, until the crust is lightly golden. Let cool slightly on a wire rack. Serve warm.