Friday, January 31, 2014

A Savory Roasted Root Vegetable and Goat Cheese Tart



Here it is -- hot out of the oven!  A Savory Roasted Root Vegetable and Goat Cheese Tart!  I used roasted sweet potatoes, beets and yellow gold potatoes as the root vegetable toppings.  You can choose any combination of root vegetables you prefer.  It is the perfect mid winter meal--pretty enough for company and so healthy.


I love the flavor of roasted vegetables, as I find the high oven heat brings out their natural sweetness. To roast, heat your oven to 400 degrees F. Wash, peel and slice the root vegetables and then slice them thinly--about 1/4 inch. You can use a micro plane if you have one to do this task or just eyeball it using a good knife and cutting broad. Spread some olive oil on your baking sheets and place slices on pan. Roast about 10 minutes on one side, and then turn them over with a fork and continue roasting another 5 to 10 minutes. The vegetables are done when they are fork tender. Total time will depend how hot your oven is and how thinly you sliced your vegetables. For this recipe I would not crisp the vegetables too much in the pre-cook.


I find the most time consuming part of making tarts is the crust--I usually prepare and pre-bake them the day before.  I love Williams Sonoma's cornmeal tart crust (recipe below), or you can use your favorite pie crust or frozen prepared pie crust or even puff pastry. Adjust the recipe accordingly. The roasted vegetables and goat cheese combination taste terrific with any crust you desire!



 Roasted Root Vegetable and Goat Cheese Tart



Cornmeal Dough: (adapted from Williams Sonoma)

1 cup all purpose flour
1/2 cup ground cornmeal
Salt
6 tablespoon unsalted butter cut into slices
One egg, slightly beaten
Ice cold water

To make dough in food processor, combine the flour and cornmeal and 1/2 teaspoon salt. Add butter slices and pulse until the mixture resembles coarse crumbs. Add the egg and 1/4 cup cold water and pulse just until the dough comes together. Remove dough from the food processor and flatten into a disc, and wrap in plastic wrap and refrigerate one hour, or up to two days.


When cooled, roll out the dough onto a lightly floured surface into a circle, about 1/8 inch thick and an inch or so larger than your tart pan.  Place dough over the tart pan and press down to fit.  Fold back extra dough to reinforce the tart edges. Refrigerate again at least 30 minutes.

Position a rack in the lower third of your oven and preheat to 400 degrees F

Line the cooled tart shell with parchment paper and pie weights, (or dried beans), and place on a baking sheet and bake until set, about 20 minutes. Remove the weights and parchment paper and continue to bake until the shell is lightly golden, about five more minutes. Transfer the pan to a wire rack and cool completely before adding filling.

Roasted Root Vegetable Topping

Preheat oven to 400 degree F.
Wash, peel and thinly slice root vegetables, approximately 1/4 inch thick. Pat dry I used two large sweet potatoes, three large beets and two large yellow gold potatoes for this recipe.
Spread thin layer of olive oil on your roasting pans. I use a separate pan for each vegetable, as they may finish cooking at different times.
Place vegetable slices in one layer on pans and place pans in hot oven
Roast 10 minutes, remove pans from oven and turn each slice over and return pans to the oven for another 5 -10 minutes, or until the vegetables are fork tender and crisping on edges. You should also rotate the pans position to different racks in the oven, at this time, to ensure even roasting.
Remove pans from oven and allow vegetables to cool on wire racks


Goat Cheese Filling: (adapted from Williams Sonoma)

Two eggs, lightly beaten
1/3 cup milk
1/3 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon slat
Freshly ground pepper to taste
1/4 teaspoon freshly ground nutmeg
One tablespoon fresh or dried chopped herbs such as rosemary and thyme
Three ounces goat cheese, crumbled


Pre heat oven to 375 degrees F. In a large bowl whisk together the eggs, milk, heavy cream, grated Parmigiano-Reggiano cheese, salt, pepper, 1/4 nutmeg, and the one tablespoon of chopped herbs.  Pour into the cooled tart shell. Sprinkle on the crumbled goat cheese as evenly as possible. Layer the cooled, pre-roasted vegetables on top, and sprinkle with salt, pepper and dried herbs as desired.

Bake until the tart is dark golden around the edges and a knife inserted into the center comes out clean, about 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes before serving. The tart can be served warm or at room temperature. Serves 6 to 9, depending on the size of your slices.



A savory tart like this is perfect for a brunch, lunch or buffet. Sliced thin it can be an elegant appetizer, sliced more generously it makes a wonderful dinner entree if accompanied by bread and salad. It's a wonderful way to serve your root vegetables with a flair, and I hope you enjoy it!


Looking at my tart, and seeing all the orange color in it, I am reminded that this Sunday is the Superbowl! You know I will be rooting for the Denver Broncos to win! The buffalo outside the History Colorado Center will certainly be wearing it's orange Broncos shirt, and all of Colorado will be yelling "Go Broncos!"

Won't you join us?


I'm linking this post to Foodie Friday and Seasonal Sunday!

Many thanks to the blog hosts!



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34 comments:

Lynn@Happier Than a Pig in Mud said...

Your tart is beautiful Pat! Maybe blue potatoes and sweet potatoes for the Super Bowl Party??? Have fun and GO BRONCOS:@)

Proud Italian Cook said...

Beautiful tart Pat, Definitely a way to serve root vegetables with flair! I also like the sound of that WS cornmeal crust. I hope your Bruncos win, Happy Superbowl!

Lisa @ Grandmas Briefs said...

Oh my goodness! Where did they ever get a Broncos shirt that large!? Cute.

The food looks lovely... though I must admit I'm not a beet fan, so I'd like to just appreciate how beautiful it is. :-D

GO BRONCOS!

Pallavi said...

Ooh the tart looks so delicious and sumptuous dear Pat. Yum yum drool :) hope you are having a lovely weekend .

Kris said...

Pat, that is almost too beautiful to eat! But I would anyways!!! I bet it was tasty!!!
Go Broncos!
xo Kris

~Lavender Dreamer~ said...

That does look yummy. I've never made the crust with cornmeal in it and would like to try it! GO BRONCOS!!!

Nellie said...

Oh, yum! The tart sounds scrumptious! We here in Tennessee will be rooting for Peyton and the Broncos!

Vee said...

I'm conflicted about the Super Bowl. My sister's husband is rooting for the Broncos, but my grands in a bit of pique over the Pats losing have switched allegiance to Seattle. Sigh. Well, may the best team win!

Your tart looks delicious. Will you make it again for the Super Bowl party?

Yogi♪♪♪ said...

That really looks good to me.

Cheryl @ TFD said...

The tart looks and sounds very good. I might have to substitute something else for the beets. I'm the only one who likes them. Thanks for the recipe!
Hope the Broncos win!

Lorrie said...

Oh YUM! Your tart looks scrumptious, Pat. Cheese and vegetables are a winning combination. The crust sounds like a great variation.

Linda said...

YUM and thank you!!!! GO Broncos!!!!! I do love Peyton Manning!!

Pondside said...

This looks so good, Pat. I'm having company this week, and one person is a vegetarian. Since she's my not-yet-met sister-in-law I'd like to make something that will really make her feel welcome - this looks perfect. Serendipity!

Sarah said...

Pat, root vegetables are a favorite here. I'll try this recipe. Thanks for sharing.

Daniela said...

Your tart looks really so inviting and I also like the taste of rosted vegetables, I think that potatoes are perfect with cheese, furthermore .. Well, tomorrow evening I'm going to try it, it sounds perfect for our Sunday dinner and then I'll make you know how it was, very tasty, that's sure ;)
Thank you so much for all what you share here with us, that's really a joy to come here my dear !
I wish you a wonderful weekend lovely Pat <3
Dany

eileeninmd said...

Pat, your vegetable Tart looks delicious. I love sweet potatoes. Thank you for sharing the recipe. Have a happy weekend!

Barbara said...

Like you, I love roasted vegetables. This is a beautiful post, and so appropriate for Super Bowl weekend. How DID they get that Bronco t-shirt on that buffalo at the museum?!!! Go Broncos!

diane b said...

That is so funny I have just finished reading Michelle's blog from the west coast near Seattle and she is all about the Sea Hawks now I read yours and its all go for Broncos. Well we know very little about your American Football . I have seen it on TV but cannot understand it. I love Football (soccer) and my team wears orange so I am in favour of the Bronco's. The pie looks delicious. I must get the chef to try it. He makes a great spinach pie and we have started making it without pastry just use a non stick dish . That makes it even more healthy.

Judy ~ My Front Porch said...

Pretty as a picture! It's close to dinner time over here...and I wish I could just serve up your roasted veggie tart! Sigh. Thanks for sharing. Happy Superbowl weekend...and may the right team win! :)

Pattie T. said...

This is BEAUTIFUL! I do love my roasted veggies, and am a beet fan to boot.

Sallie (FullTime-Life) said...

That looks so yummy. I do love roasted vegetables. What a fun time to live in Denver, Hhappy Super Bowl !!!!

Ciao Chow Linda said...

Oh Pat - I want to try this. It's such an unusual combination that I haven't seen anywhere else. Good luck to you and your Broncos today.

SavoringTime in the Kitchen said...

Gorgeous tart, Pat! The crust you've shared sounds delicious too.

gracie1961 said...

Must try this!
P.S. sorry for your Broncos.....

Apples to Applique said...

Visiting from Foodie Friday. This looks fabulous! I will be trying it soon!
Amber @ www.applestoapplique.com

ladyfi said...

Mmm - so delicious!

The Quintessential Magpie said...

This looks yummy, Pat

We were sorry Denver didn't win. We love Peyton.

D you find that pastry acts differently at the altitude in Colorado? I know that breads baked in NOLA who h is below sea level have to be treated differently elsewhere... Or so I was told.

xoxoxox

Sheila

The Quintessential Magpie said...

Sorry for the typos. This IPAD is giving me fits.

Claudia said...

I do love a savory tart - and then you throw in that goat cheese - and be still my heart. You managed to stack the tart with all of Paul's favorites... for him this would be valentine's Day. Also liking that cornmeal crust! So pretty. So healthy! (Well... for a tart!)

Liz Hinds said...

Oh that looks lovely!

Sam Hoffer @ My Carolina Kitchen said...

All of the colors in the tart really make it spectacular and everything is better with goat cheese.
Sam

Tracy said...

What a wonderful recipe--so beautiful too! I like the simplicity of the ingredients--and that cornmeal crust! Thanks for sharing the recipe, Pat :o) Happy Days ((HUGS))

Haddock said...

I will take that piece of tart in the plate. Like the way you have made it very colourful.

podso said...

Late reading this post, Pat but it looks so good. What pretty colors, surely enhances the flavor when something looks so good. Thanks for all the work of sharing this recipe. I'm going to try it!