Baked Winter Vegetable Tart

Name: Baked Winter Vegetable Tart
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup cold unsalted butter; 2 tbsp ice water; 2 medium, peeled and diced carrots; 2 medium, peeled and diced parsnips; 1 medium, peeled and diced beets; 3 tbsp olive oil; 1/2 tsp salt; 1 tbsp fresh thyme leaves; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1 tbsp, chopped dill

A delicate tart with a flaky crust and layers of roasted root vegetables, finished with a herb-infused cream.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 45 minutes. Cook: 50 minutes.

Serves 8.

Ingredients

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter
2 tbsp ice water
2 medium, peeled and diced carrots
2 medium, peeled and diced parsnips
1 medium, peeled and diced beets
3 tbsp olive oil
1/2 tsp salt
1 tbsp fresh thyme leaves
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp, chopped dill

Instructions

Step 1: Preheat oven to 375°F. In a food processor, combine 1 1/4 cups all-purpose flour and 1/2 cup cold unsalted butter; pulse until the mixture resembles coarse crumbs. Add 2 tbsp ice water and pulse until the dough comes together. Press the dough into a 9-inch tart pan, then chill for 30 minutes.
Step 2: Toss 2 medium peeled and diced carrots, 2 medium peeled and diced parsnips, and 1 medium peeled and diced beet with 3 tbsp olive oil, 1/2 tsp salt, and 1 tbsp fresh thyme leaves. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized, stirring once.
Step 3: In a small bowl, whisk together 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, and 1 tbsp chopped dill. Spread this mixture evenly over the roasted vegetables in the tart shell. Bake for 20-25 minutes until the crust is golden and the filling is set.