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Fall Root Vegetable Tart
Recipes
Fall Root Vegetable Tart
12 servings
About 1 hour total (Active 35 minutes)

Ingredients

  • 1 large leek
  • ½ lb fresh carrots
  • ½ lb parsnips
  • ½ lb turnips
  • ½ lb purple potatoes
  • 1 ½ tablespoons olive oil (plus more for brushing)
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon sugar
  • ¼ teaspoon pepper
  • 2 oz cream cheese, softened
  • 4 oz part-slim ricotta cheese
  • 1 tablespoon fresh tarragon, coarsely chopped
  • 1 sheet frozen puff pastry
  • 1 large egg (or ¼ cup egg substitute)
  • ¼ cup lemon vinaigrette

Prep

    • Preheat oven to 375°F. Bring a large stock pot of water to boil.
    • Slice leek (white part only); peel and slice root vegetables into ¼-inch slices.

Steps

    1. In a small sauté pan, heat olive oil and butter over medium-low heat. Add the leek, salt, sugar, and pepper. Cook 8–10 minutes, stirring occasionally, or until leeks are softened and slightly browned. Pour mixture into the bowl of a food processor and let cool slightly.
    2. Add cream cheese, ricotta, and tarragon to the leek mixture. Pulse until smooth. Add the egg and pulse a few more times until combined. Transfer to a bowl and chill until ready to use.
    3. Gently add root vegetables to stock pot. Bring to a boil; reduce heat to a simmer and cook 6–8 minutes or until fork tender. Drain well and set aside.
    4. Roll the pastry out to a rectangle, if needed (about 9x13-inch) and place on a non-stick baking sheet. Spread cheese mixture evenly in the center of the dough, leaving a 1-inch border. Arrange vegetable rounds in a shingled pattern over the filling. Brush the vegetables lightly with oil. Fold border over vegetables, crimping edges and brush the with egg, sprinkle with remaining ½ teaspoon salt. Bake 20–25 minutes or until vegetables and pastry are golden. Transfer baking sheet to a wire rack to cool. Brush vegetables with vinaigrette. Serve.

Amount per 1⁄12 recipe serving: Calories 130, Total Fat 8g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 210mg, Total Carb 12g, Fiber 2g, Sugars 3g, Protein 3g, Calc 6%, Vitamin A 70%, Vitamin C 20%, Iron 4%