Recipe by Sarah Phillips; Food Styling and Photos by Kelly Hong © 10-21-2016 Sarah Phillips CraftyBaking.com
This vegetarian tart is chock full of flavor!
A beautiful combination of seasonal vegetables, paired with a three-cheese filling.
A delicious meal, when served warm, with a salad, or cup of soup.
PIES AND TARTS RECIPE HELP
For the tart shell:
1 recipe Kelly’s Perfect Food Processor Pie Dough, single crust, chilled for 4 hours or overnight
For the vegetable cut-outs:
1 butternut squash, choose one with a very thick neck
2 purple carrots
1 parsnip, choose one that has a thick end
1 large FAT sweet potato
For roasting the vegetable cut-outs:
4 tablespoons extra virgin olive oil, divided
Salt and pepper
For the filling:
5 medium shallots, sliced thinly, into rings
2 teaspoons olive oil
1/2 cup goat cheese, softened
1/2 cup cream cheese, softened, may use Neufchâtel
1/2 cup ricotta cheese
1 clove garlic, pressed in the recipe through a garlic press or finely minced
1 large egg
1 tablespoon chopped fresh basil
1/2 teaspoon lemon zest
Pinch of dried thyme
1/4 teaspoon salt
Few grinds of freshly ground black pepper
For the glaze:
1/3 cup sugar
3 tablespoons water
1 sprig fresh rosemary
1 clove garlic
1 1/2 tablespoons champagne vinegar or white wine vinegar
Pinch of salt
One 9-inch round tart pan with a removable bottom
STEP I: HEAT OVEN TO 375 DEGREES. MAKE AND CHILL THE PIE DOUGH, THEN ROLL IT OUT. BLIND BAKE AND COOL.
1. Position an oven shelf to the middle of the oven.
Preheat oven to 375 degrees.
2. Roll chilled pie doughfor the tart shell out on a lightly floured surface.
3. Wrap the dough around the rolling pin and transfer it to the tart pan.
4. Gently ease the dough into the pan, without stretching it.
Stretching the dough will make it shrink when baked.
5. When dough is set into the pan, roll the pin over the pan to remove the excess dough.
6. Prick the bottom of the crust all over with a fork, then gently press a piece of aluminum foil into the pan, and add pie weights, or dried beans to the rim of the pan to prevent shrinking.
7. Bake the crust for 20 minutes, then carefully remove the foil and weights/beans and allow the crust to cool on a wire cake rack.
At this point the crust is partially baked. It will be baked again, when filled, so don’t worry if the color is pale.
NOTE: LEAVE THE OVEN ON.
STEP II: CUT-OUT THE VEGETABLE SHAPES WITH COOKIE CUTTERS
NOTE: After cutting out the vegetable shapes, gather the scraps together and put them in a zip-top bag and refrigerate. DO NOT waste them!
Later, you can boil them in salted water until tender, mash them, add a little butter and salt and pepper, and make a delicious mixed-vegetable mash.
You want to make sure you pick a butternut squash with a wide neck, that way you can have the most variety in leaf sizes.
1. Cut the neck off, then peel off the skin. Then cut the neck into 1/4-inch slices.
2. Using the largest of the oak-leaf shaped cutter and cut out at least 4 of that shape.
Use the rest of the slices to cut out some smaller oak leaf shapes and a few smaller maple leaf shapes and some large crinkle-edged leaves from the other cutter set.
The more variety you have, the better, when adding the leaves to the tart.
NOTE: The vegetables are much tougher than cookie dough, so it is helpful to cover the cutter with a kitchen towel, then press out the shapes.
Your hands will thank you!
1. Cut the ends off the sweet potato and peel it.
Slice the sweet potato into 1/4-inch slices.
Choose the largest cutters you can that will fit on your sweet potato and cut out some leaves.
Then cut out some of the smaller shapes.
Be sure to have some variety in size and shape.
Choose the thickest purple carrots you can find.
1. Peel them, then cut them, on a diagonal, into 1/4-inch thick slices.
Choose the largest cutters you can, depending on the width of your carrots.
You will, most likely, have mostly crinkle-edged leaves, because they are thinner than the other cutters. That’s OK.
1. Cut the out the carrot leaves.
Choose the thickest parsnip you can find, so you will be able to cut out a variety of leaf sizes.
Peel the parsnip, and cut it into 1/4-inch thick slices.
STEP III: ROAST THE VEGETABLE LEAF CUT-OUTS
1. Line two baking sheets with a nonstick mat or foil.
2. Separate the large vegetable leaf cut-outs from the small leaves.
3. Put the large leaves in a bowl and add 2 tablespoons olive oil.
Add a scant 1/2 teaspoon, or a large pinch of salt and a few grinds of pepper.
4. Gently toss the vegetables to distribute the oil and salt and pepper. Then place them on a prepared baking sheet.
2. Repeat the above steps with the small leaves, and place them on their own individual prepared baking sheet.
Prebake the leaves. They will bake again on the tart. When prebaking, the leaves should be tender enough to pierce with a knife tip, but not so tender that they fall apart.
1. Bake the leaves (in the 375 degrees F oven) for 15 minutes, then check the small leaves.
The butternut squash leaves cook the quickest. If they are tender, remove them with a spatula to a plate, then return the pan to the oven for 5 more minutes.
2. Bake the large leaves for 20 minutes, then check the butternut squash leaves. If they are tender, remove them with a spatula to a plate, and continue to cook the other leaves for 5 more minutes.
STEP IV: PREPARE THE TART FILLING.
While the leaves roast, prepare and caramelize the shallots:
1. Slice the shallots into thin rings.
2. Add the olive oil to the pan and cook over low heat, until the shallots are nicely caramelized.
3. Add a pinch of salt and a few grinds of pepper.
4. Put the caramelized shallots in a bowl to cool and set aside.
Make the three-cheese filling:
1. Add the goat cheese, cream cheese, and ricotta cheese to the bowl of a food processor, fitted with a steel blade, and pulse to combine.
2. Add the garlic through a garlic press and pulse, scraping down the sides.
3. Add the egg, and pulse to combine until smooth.
4. Add the chopped basil, lemon zest, dried thyme, and the salt and pepper. Pulse quickly to combine.
STEP V: ASSEMBLE THE TART, MAKE THE GLAZE. GLAZE, BAKE, AND SERVE. STORAGE
Assemble the tart:
1. Spread the three cheese filling into the cooled and baked tart shell, smoothing with a rubber spatula.
2. Scatter the cooled caramelized shallots over the surface of the three cheese filling.
3. Add the cooled and roasted vegetable leaves over the surface of the filling.
Fill in the small spaces with the smaller leaves until the entire tart is covered with leaves.
Try to create visual interest, using different colors and shapes to create variety over the surface of the tart.
NOTE: Any leftover leaves can be rewarmed and served with a vinaigrette or with a balsamic glaze.
Make the glaze. Glaze the tart:
1. Place the sugar in a small saucepan, then add the water, the rosemary and the garlic to the pan and stir.
2. Bring the mixture to a boil, stirring, then remove the rosemary and garlic clove.
3. Pour the resulting glaze into a bowl, then add the vinegar and a pinch of salt. Stir to combine.
4. Brush the glaze over the vegetable tart.
Bake the tart:
1. Bake the tart for 35 minutes until lightly browned.
2. Remove the tart and let cool on a wire cake rack for 15 minutes before removing from the tart ring.
Serve the tart warm.
Cover any leftovers with plastic wrap, then rewarm in the oven to eat.
Keeps for 3 days in the refrigerator; the three cheese filling is perishable.