Name This Dish Vegetable Tart
- 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
- All-purpose flour, for dusting
- 1 pound mixed colorful vegetables (such as spring onions, radishes, rainbow baby carrots and asparagus), halved lengthwise if thick
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground pepper
- 1 4 -ounce log goat cheese, at room temperature
- 1/2 cup roughly chopped pea shoots
- Finely grated zest and juice of 1/2 lemon
- 1/4 cup creme fraiche
- Coarse sea salt, for serving
- Preheat the oven to 400 degrees F. Roll out the puff pastry on a lightly floured surface into a 10-by-12-inch rectangle.
- Transfer to a baking sheet; use a paring knife to score a 1/2-inch border around the edges.
- Poke all over with a fork inside the border.
- Transfer to the oven and bake until deep golden brown, about 20 minutes.
- Transfer to a rack; gently press down the middle if puffed.
- Let the crust cool completely.
- Meanwhile, working with one type of vegetable at a time, drizzle with olive oil, season with kosher salt and pepper and gently toss in a large bowl.
- Spread out on parchment paper-lined baking sheets, leaving space between the vegetables so they don't steam.
- Roast until just tender, about 15 minutes.
- Pulse the goat cheese, pea shoots and lemon zest and juice in a food processor until pale green and mostly smooth.
- Transfer to a bowl; stir in the creme fraeche, 1/4 teaspoon kosher salt and a few grinds of pepper.
- Spread the goat cheese mixture on the crust, inside the border.
- Arrange the vegetables on the tart (they can be warm or room temperature).
- Sprinkle with coarse sea salt.
- What do you think this frozen pie should be called?
- Let us know; you must use the entry form to be considered.
- Photograph by Levi Brown
pastry, flour, vegetables, extravirgin olive oil, kosher salt, goat cheese, pea shoots, lemon, creme fraiche, salt
Taken from www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-vegetable-tart.html (may not work)