Winter Vegetable Tarts Recipe By Tasty

RUSTIC WINTER VEGETABLE TARTS

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.

VEGETABLE ROSE HERB CHEESE TART RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.
• Transfer the crust mixture to a 9-inch (22 cm) tart pan and place on a baking sheet. Use a spatula and your hands to press the crust into the bottoms and sides of the pan in an even layer.
• Bake the crust for 12-14 minutes, until the edges just begin to brown. Let cool completely.
• Make the filling: In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated. Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.
• Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
• Make the vegetable roses: Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.
• Rolling the vegetable ribbons tightly into roses, using 1-4 ribbons per rose for varying sizes.
• Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch (1 ¼ cm) from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.
• Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.
• Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
• Enjoy!

ROASTED VEGETABLE TART

Steps:

• Preheat oven to 425 degrees.

WINTER VEGETABLE TARTS RECIPE BY TASTY

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!

EASY VEGETABLE TART WITH CARROTS, FENNEL AND CHèVRE

Steps:

• Preheat and prep: Preheat oven to 400°F and lay a 13x15-inch piece of parchment paper on your work surface. You will use it for the dough.
• Refrigerate the dough: Transfer the dough to a baking sheet and refrigerate while you prep the vegetables.
• Prep the vegetables: Peel and trim the carrots and cut into 1/3-inch-thick coins. Cut the fennel in half, trim out the small triangle of core, and cut into 1/3-inch-thick wedges. Peel and slice the onion in half. Then slice into 1/4-inch-thick half moons.
• Enjoy: Serve warm from the oven or room temperature. Cut into wedges and serve.

WINTER VEGETABLE GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
• Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
• Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
• Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
• Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
• Remove the gratin from the oven and top with the Gruyère cheese.
• Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
• Before serving, sprinkle with the remaining ½ teaspoon of thyme.
• Enjoy!