Roasted Root Vegetable, Goat Cheese, and Herb Pesto Tart
Makes
4 appetizer sized tarts
A wholesome dish for fall!
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Ingredients
1/4 cup
red & yellow beets, diced, peeled
1/4 cup
parsnips, diced, peeled
1/4 cup
carrots, diced, peeled
1/4 cup
brussel sprouts, cut in half
1/4 cup
yellow turnip, diced, peeled
3 cloves
garlic, thinly sliced
1 tbsp
rosemary, roughly chopped
3 tbsp
grape seed oil
2 tbsp
local honey
Sea salt, heavy sprinkling
Herb Pesto
2 cups
fresh herbs, (basil, flat leaf parsley, chives, tarragon)
2 cloves
garlic
1/2 cup
extra virgin olive oil
1/4 cup
parmesan cheese, grated
Tart
4 slices
goat cheese
4
unbaked puff pastry rounds, 5-inch diameter, 1/8 thin
Instructions
Roasted vegetables:
- In a large bowl toss the root vegetables, honey, grapeseed oil together.
- Then layout on a roasting/baking tray and place in a preheated 425 for 30 minutes, stirring them every 10 minutes.
- After 30 minutes remove and sprinkle with the rosemary, sea salt and return to the oven for another 20 minutes.
- Then remove and cool
- Pour the olive oil into a blender followed by 2 cups of fresh herbs and garlic.
- Blend until fine and then add the grated parmesan and blend again until smooth.
- Pour into a bowl and slightly chill before using.
- Using a fork or a docker, poke small holes in the unbaked puff pastry rounds to prevent the tart from rising too much.
- Now place the puff pastry on a parchment-lined baking tray. Cover with another sheet of parchment and another baking tray. Then bake the puff pastry sandwiched between the two baking trays for 20 minutes at 400 degrees. This will par-bake the tart shells.
- Once par-baked remove and cool.
- Then spread some slightly chilled pesto over the surface of the puff pastry.
- Next add the roasted root vegetable, topped with a slice of goat cheese on each tart.
- Place in a preheat 450-degree oven and bake for 15 to 20 minutes. Just enough to finish baking the puff pastry and to melt the cheese. Then serve.