Rustic Winter Vegetable Tarte Provencale

• Vegetarian

• Produce

  • 1 (4 oz parsnip, medium
  • 1 (4 oz turnip, small
  • 1/4 lb Brussels sprouts
  • 2 Garlic cloves, large
  • 1/4 Red onion, large
  • 1 small sprig Rosemary, Fresh
  • 1 small sprig Thyme, fresh
  • 1 Tomato, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour, unbleached
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 oz Goat cheese

• Liquids

  • 6 tbsp Water

Found on curiouscuisiniere.com

Description

Ingredients

• 1 ½ c unbleached all purpose flour
• ½ tsp salt
• 4 Tbsp, cold butter, cut into cubes
• 2 Tbsp olive oil
• 6 Tbsp ice cold water
• ¼ lb (4 oz) Brussels sprouts, halved
• 1 small (4 oz) turnip, peeled and sliced
• 1 medium (4 oz) parsnip, peeled and sliced
• ¼ large red onion, sliced
• 2 large garlic cloves, peeled
• 2 Tbsp olive oil, divided
• Salt and pepper
• 1 large tomato, sliced
• 1 small sprig fresh rosemary (or ½ tsp dry)
• 1 small sprig fresh thyme (or ½ tsp dry)
• 1 oz goat cheese

Directions

• Preheat your oven to 400F.
• Add the flour salt, butter and olive oil to the bowl of your food processor. Pulse until the mixture resembles coarse sand. Add the water, 1 Tbsp at a time, pulsing in between to mix, until a soft pastry dough comes together. Turn the dough out onto the counter and knead it gently a couple of times. Shape it into a ball and wrap it in plastic wrap. Place the wrapped dough in the refrigerator and chill for 30 min.
• Place the halved Brussels sprouts, sliced turnip, parsnip, onion, and garlic cloves on an aluminum foil lined baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Place the vegetables in the preheated, 400?F, oven roast for 15 min.
• Remove the pan from the oven and stir the vegetables. Add the tomato slices. Drizzle them with a little olive oil and sprinkle lightly with salt and pepper. Place the vegetables back into the oven and roast for 15 minutes more, until lightly golden.
• While the vegetables are roasting their final time, remove the crust dough from refrigerator and roll it into a rectangle, roughly 8 x 15 inches. Place the crust on a greased baking sheet.
• When the vegetables have finished roasting, remove them from the oven. Take the roasted garlic cloves and crush them in a small bowl. Using a rubber spatula, smear the crushed garlic paste over the crust. Layer the roasted vegetables over the garlic, leaving a 1 inch border around the edges.
• Dot the vegetables with goat cheese and sprinkle with fresh rosemary and thyme. Finish everything off with a light drizzle of olive oil.
• Fold the bare section of the crust inward over the vegetables to create a ½ - 1 inch border. Place the tart in the oven and bake for 25-30 minutes until crust is golden.