Thursday, March 17, 2011

And the Beet Goes On

No big build-up with this one: here is the recipe I submitted for food52's "Best Winter Tart Recipe" contest last week. It is a slight variation on a tart recipe my sister gave me years ago, albeit for summer vegetables, but it is easy to change to whatever season you like. I've made it with  my own crust; store-bought pizza dough; puff pastry; and phyllo dough. It's your choice, though the puff pastry and phyllo help make the tart a bit lighter - which is especially nice when using winter vegetables. One thing: on my food52 version I listed only 5 ounces goat cheese, but that small amount was overpowered by the beets and brussels sprouts. The tart won't be harmed with an extra few ounces of cheese, so I modified it as such for here. I also listed 10 sheets of phyllo but I had problems separating my sheets so I probably ended up using 15? more? It just makes for a flakier crust. Enjoy!

*This tart was chosen as an editor's pick on food52! Which means that 5oz of goat cheese works just fine, though if you are fan a cheese go ahead with the larger amount listed below.

Winter Vegetable Tart
Originally from something my sister read, but at this point all mine
3 beets, peeled, halved and sliced to 1/4inch thick  
2 leek2, roughly chopped  
1 cup brussels sprouts, quartered  
1 tablespoon fresh rosemary, chopped  
8 ounces plain goat cheese  
1 tablespoon chopped chives  
1 tablespoon chopped chervil  
1 garlic clove, finely minced or forced through garlic press  
1 tablespoon milk  
10 sheets phyllo dough  
3 tablespoons butter, melted  
salt & pepper  
olive oil

  1. Preheat oven to 400F. Place beets, leeks and brussels sprout on sheet pan and sprinkle with 2-3 tablespoons of olive oil and rosemary. Season with salt and pepper then, using hands, toss vegetables to coat. Bake for 20-25 minutes or until vegetables are fork-tender. 
  3. Prepare the phyllo crust: place one sheet of dough on greased sheet (or pizza) pan and brush sheet completely with melted butter. Place next sheet of dough on top, brush with butter and repeat with next 7 sheets of dough (you will have one remaining.) 
  4. Place final sheet of dough on top and brush only outer edges with butter (make about a 3-inch border.) Spread the cheese mixture in the middle, being sure the cheese touches the butter border. When vegetables have finished roasting arrange on top of cheese, being sure they are an even layer, then fold edges of dough over filling (to partially enclose the vegetables and cheese.) You can make this fold fancy or keep it in a square shape - your choice. Brush dough with additional butter and bake for 25 minutes or until pastry is golden brown. Serve hot.


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