Herb-Roasted Root Vegetable Tart with Chive Crust

Name: Herb-Roasted Root Vegetable Tart with Chive Crust
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 cup all-purpose flour; 1/2 cup cold unsalted butter; 3 tbsp, finely chopped chives; 2 cups, julienned root vegetables (carrots, parsnips, sweet potato); 2 tbsp olive oil; 2 cloves, minced garlic; 1/4 cup crème fraîche; 1 tbsp lemon juice

A vibrant tart featuring roasted carrots, parsnips, and sweet potatoes layered over a flaky chive-infused pastry crust, finished with a tangy crème fraîche drizzle.

Cuisine: European

Category: Vegetarian

Prep: 45 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

1 cup all-purpose flour
1/2 cup cold unsalted butter
3 tbsp, finely chopped chives
2 cups, julienned root vegetables (carrots, parsnips, sweet potato)
2 tbsp olive oil
2 cloves, minced garlic
1/4 cup crème fraîche
1 tbsp lemon juice

Instructions

Step 1: Preheat oven to 375°F. In a food processor, pulse 1 cup all-purpose flour, 1/2 cup cold unsalted butter (cut into 1/2-inch cubes), and 3 tbsp finely chopped chives until crumbly, about 1 minute.
Step 2: Press dough into a 9-inch tart pan, then chill for 30 minutes. Prick base with a fork and bake for 15 minutes until golden.
Step 3: Toss 2 cups julienned root vegetables with 2 tbsp olive oil and 2 minced garlic cloves; spread on a baking sheet. Roast for 20 minutes until tender and caramelized.
Step 4: Arrange roasted vegetables in the cooled tart shell. Mix 1/4 cup crème fraîche with 1 tbsp lemon juice and drizzle over vegetables. Serve warm.