WINTER VEGETABLE TARTS RECIPE BY TASTY
Here's what you need: large leek, large parsnip, acorn squash, small brussels sprouts, large purple carrot, olive oil, fresh thyme leaf, kosher salt, freshly ground black pepper, crumbled goat cheese, balsamic vinegar, garlic cloves, frozen pie dough, large egg, water, fresh rosemary
Provided by Starbucks Frappuccino
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss the leek, parsnip, squash, Brussels sprouts, and carrot with 2 tablespoons olive oil, the thyme, salt, and pepper until well coated. Spread in an even layer.
- Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
- Transfer the roasted vegetables to a large bowl and add ½ cup (60 G) crumbled goat cheese, the balsamic vinegar, and garlic, and toss a few times to combine.
- Cut out a 9-inch circle from each sheet of pie dough, rolling out the dough slightly if needed. Place the dough circles on a baking sheet lined with a clean sheet of parchment.
- Pile the roasted vegetables in the centers of the dough circles, dividing evenly, leaving a 1-inch border around the edges. Fold the edges of the dough up and around the vegetables, pleating as needed. Sprinkle each tart with 2 tablespoons of the remaining goat cheese.
- In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
- Bake the tarts for 20-25 minutes, or until the crust is golden brown and cooked through.
- Let the tarts rest for 5 minutes, then drizzle each with 1 tablespoon of the remaining olive oil and top with a sprig of rosemary.
- Serve the tarts with Caramel Frappuccinos.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 43 grams, Fat 40 grams, Fiber 5 grams, Protein 14 grams, Sugar 3 grams
RUSTIC WINTER VEGETABLE TARTS
Try these individual savory tarts that combine bacon, goat cheese, and squash for a warm and delicious appetizer.
Provided by BHG Test Kitchen
Time 1h20m
Number Of Ingredients 9
Steps:
- In large bowl toss prepared vegetables with bacon, 2 tablespoons of the oil, thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in 15x10x1-inch baking pan. Place pan on lowest oven rack of cold oven; turn oven setting to 425 F. Roast 35 minutes, stirring vegetables every 10 minutes, until golden and tender.
- Meanwhile, roll each piecrust to about 12 inches square. Cut each piecrust square in four free-form shapes; divide between two parchment-lined baking sheets.
- Remove vegetables from oven; stir in 3/4 cup of the cheese, the vinegar, and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.
- Divide vegetable mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegetables, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 cup goat cheese.
- Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs. Makes 8 servings.
Nutrition Facts : Calories 479 kcal, Carbohydrate 43 g, Cholesterol 24 mg, Protein 7 g, SaturatedFat 11 g, Sodium 517 mg, Sugar 6 g, Fat 31 g, UnsaturatedFat 10 g
RUSTIC ROASTED VEGETABLE TART
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.
Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
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- 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, 400F, oven roast for 15 min.
- 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.
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