If you're tired of just having roasted veggies, this Root Vegetable Tart is a unique and delicious way to use those vegetables that are in season this winter.
- 1 cup all-purpose or pastry flour
- 1 cup whole wheat flour
- 3/4 cup butter, cut into small cubes and kept cold
- Pinch of kosher salt
- 1/2 cup ice water
- Parmesan or another hard cheese (optional)
- 1 egg + 1/4 cup cream (or dairy free milk) - whisked together
- 2 cups mixed roasted root vegetables, roasted and cooled (try beets, radishes, sweet potatoes, fennel, onion, soft-skinned potatoes, turnips, and squash - cut into roughly 1/2 inch cubes and toss all together with olive oil & salt, roast at 425 F until tender)
- 1 packed cup torn raw kale, chard, or spinach - any hearty green (optional)
- Make the pastry dough: Combine flours and salt, in a large bowl. Add cubed butter and coat with flour. Rub the butter into the flour mixture until the chunks are the size of a pea or pistachio. Slowly drizzle in the ice water (holding back the ice, starting with 1/4 cup). Mix together until it forms a shaggy ball, add more water as needed. The dough should hold together & butter should be in visible pieces in the mix. Pat down into a flattened disc, cover, and refrigerate for at least an hour or overnight.
- Make the tart: Preheat oven to 425 F. Roll dough out into a large oval - to about 1/8 inch thick. Transfer to a lined sheet pan, fill the center with cooled vegetables (tossed with the optional greens).
- Fold the edges up over the filling and over itself, leaving the center open with a thick edge of crust.
- Mix the egg wash and brush over the top of the dough. If using cheese, use a microplane to grate it over the crust and filling. Bake on the middle rack for 40 - 60 minutes or until the dough is browned across the top and the bottom is crisp. Let cool for 10-30 minutes.