This beautiful tart is a savory twist on the classic dessert. Perfectly roasted winter vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.
2Medium Sweet Potatoespeeled, sliced into ½” rounds
2Medium Yukon Gold Potatoeswashed, sliced into ½” rounds
1Medium Onionpeeled, sliced into half moons.
2TOlive Oil
1tspSalt
4-5grinds Black Pepper
½cupGranulated Sugar
1TApple Cider or Red Wine Vinegar
5ozGoat Cheesecrumbled
2TFresh Sagechopped
2TFresh Thyme Leaves
1Sheet Puff Pastrydefrosted
Flour for Dusting
Instructions
Pre-heat oven to 400° F.
Place the carrots, parsnips, and potatoes into a large bowl and toss with olive oil, salt and pepper. Spread the vegetables onto a baking sheet (or two) in a single layer
Toss the onion in the bowl with the residual oil and place on the baking sheet.
Roast the vegetables for about 25-35 minutes, until slightly soft. Set aside.
On your kitchen counter, roll out the puff pastry into a 9” x13” square. Place on a parchment-lined baking sheet and refrigerator until ready to use.
Increase the oven temperature to 425° F. Set a 9” x 13” baking pan aside.
Place a small saucepan over medium heat; add the sugar, and 2 tablespoons of water. Swirl the pan around until the mixture becomes a light caramel color; about 4-6 minutes.
Remove from heat and immediately add the vinegar and a pinch of salt; stir until combined. Carmel will sputter and spatter, so be careful.
Working quickly, pour into the 9” x 13” pan and spread the caramel all over the bottom of the pan.
Place the roasted vegetables on top of the caramel in a snug decorative pattern, using smaller pieces to fill up any holes or spaces. You may have extra veggies, save for another use.
Sprinkle the onions, goat cheese, sage and 1 tablespoon of the thyme on top of the vegetables.
Remove the chilled dough from the refrigerator, fold the edges under and press the dough down on top of the vegetables. Prick the pastry all over with a fork.
Place in 425˚ F oven and bake for 20 minutes, reduce the temperature to 375˚ F and bake an additional 20 minutes until golden brown. Do not open the door while baking.
Remove from oven and cool for 10 minutes before carefully inverting the tart onto a serving dish or cutting board.
Sprinkle the remaining tablespoon of thyme on top and let the tart sit another 5-10 minutes before cutting into squares and serving.
Notes
TIPS & TRICKS - You can roast the vegetables a day or two in advance.- When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!!- The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving.-The tart is best served warm to room temperature.- You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.