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Savory Parsnip and Beetroot Tart
Indulge in the earthy sweetness of roasted parsnips and vibrant beetroot nestled in a flaky puff pastry crust. This rustic tart is infused with aromatic garlic and fresh thyme, making it a delightful centerpiece for any gathering. The combination of creamy goat cheese adds a luscious tang, balancing the flavors beautifully. This dish harks back to European traditions of using root vegetables in hearty tarts, celebrating seasonal produce and home cooking at its finest.
Ingredients
- Puff pastry
- 1 sheet, thawed
- Egg
- 1, beaten (for egg wash)
- Goat cheese
- 4 ounces, crumbled
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Fresh thyme
- 1 tablespoon, chopped
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, thinly sliced
- Olive oil
- 2 tablespoons
- Beetroot
- 2 medium, peeled and diced
- Parsnips
- 2 medium, peeled and diced
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced parsnips and beetroot, cooking for about 5 minutes until they start to soften.
- Add the sliced onion, minced garlic, thyme, salt, and pepper to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Roll out the puff pastry sheet on a lightly floured surface to fit your baking sheet. Transfer it to a baking sheet lined with parchment paper.
- Spread the cooked vegetable mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
- Sprinkle the crumbled goat cheese over the vegetable filling.
- Fold the edges of the puff pastry over the filling, creating a rustic tart shape that exposes the filling.
- Brush the edges of the pastry with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Tips
- For added flavor, consider roasting the vegetables before adding them to the tart.
- You can substitute goat cheese with feta or ricotta for a different taste.
- Serve the tart warm with a side salad for a complete meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 350 Fat: 22g Carbs: 30g Protein: 9g Sodium: 350mg Sugar: 5g
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