Sure I’m still harvesting (an enjoying) tomatoes from my garden, and I’m still making pickles from the cucumbers I pick every day. But the weather is crisping up around here and it’s time for some comfort food. To me that means it’s time to make my infamous Roasted Root Vegetable Tart. I’ve been making this for years and everyone I serve it to loves it (or maybe they’re fibbing to save my feelings, but I don’t think so). Reviews are so good that I’ve even entered it as a live auction item more than once. Try it, I think you’ll like it too.
A few notes:
My base vegetables for this are onions, garlic and either winter squash or sweet potatoes. I use those and add a few more each time I make it, varying the vegetables according to what is in season. Use peppers as long as you can, and after they are out of season, liven it up with beets, celeriac or kohlrabi. Potatoes, jerusalem artichokes, carrots, turnips, rutabaga and mushrooms are wonderful additions.
If you use red beets, I advise you to roast them separately for two reasons: 1) they take longer to cook than the other veggies; 2) the color bleeds into the other vegetables and turns everything brown.
You can veganize this by omitting the cheese and using a vegan crust.
Roasted Root Vegetable Tart
• 2 medium-size beets, peeled and cut into 1/3 inch dice
• 1 small butternut squash, peeled, seeded and cut into 1/3 inch dice
• 1 medium size onion, halved and slivered
• 1 medium size red bell pepper, diced
• 2 cups sliced mushrooms
• 6 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaves
• Salt and pepper
• Homemade or store bought pie pastry
• 8 ounces fontina, jarlsberg or goat cheese, grated/crumbled
1. Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan.
2. In a large bowl, combine the beets, squash, onion, bell pepper, mushrooms and garlic. Add the oil, rosemary, salt and pepper to taste. Toss to coat well. Arrange in a shallow roasting pan.
3. Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature for 375 degrees F.
4. Line a baking sheet with aluminum foil. Place the pastry on the baking sheet. Unfold the pastry and pinch together any tears. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.
5. Bake for about 25 minutes, until the crust is golden.
6. Cut into wedges and serve warm.
OH! Did I mention that you can prepare a whole bunch of these beauties and freeze them for a quick dinner? That’s what I was doing when I took the photo. I pop them into aluminum pans with cooked vegetables and an uncooked crust, wrap them securely for freezing, and put them into the oven using the cooking directions above (cover them with foil while baking, and bake them while they’re frozen).