Harvest Tart

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

This delicious and healthy tart is literally filled with a bounty of vegetables, and it's quite easy to make if you use store-bought puff pastry. The tart crust is baked separately from the filling. Then, all the vegetables are roasted in the oven and arranged in individual sections on the puff pastry crust, spread with a paste made from goat cheese, crème fraîche (or sour cream), pea shoots, or lemon zest and juice, which adds a citrusy flavor to the vegetables and creamy sauce. To make the tart pop, choose vibrant vegetables like radishes, green onions, asparagus, and rainbow carrots.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet of frozen puff pastry (half a 0.5 kg package), thawed
Flour, for work
450g mixed brightly coloured vegetables (such as green onions, radishes, baby rainbow carrots and asparagus), thick vegetables slit lengthwise
Extra virgin olive oil, to drizzle
100 g goat cheese (log), room temperature
0.5 cup coarsely chopped pea shoots
Finely grated zest and juice of half a lemon
1/4 cup crème fraîche
Coarse salt, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, goat cheese, sour cream, pea shoots, radish, asparagus, carrot

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface into a 25 x 30 cm (10 x 12 in) rectangle. Transfer it to a baking sheet; use a small knife to score the edge of the pastry, leaving a 1 cm (0.5 in) border. Prick the dough all over the inside of the border with a fork. Bake until golden brown, about 20 minutes. Transfer the cake to a wire rack; gently press down on the center if it has risen. Let cool completely.
Meanwhile, working with one vegetable at a time, drizzle them in a large bowl with olive oil, season with coarse salt and black pepper, and toss gently. Arrange on parchment-lined baking sheets, leaving space between the vegetables to prevent them from steaming. Roast in the oven until tender, about 15 minutes.

In a food processor, puree the goat cheese, pea shoots, and lemon zest and juice until smooth and pale green. Transfer to a bowl; stir in the crème fraîche, 1/4 teaspoon coarse salt, and a pinch of black pepper.
Spread the goat cheese mixture over the crust, inside the formed edges, and spread it out. Arrange the vegetables on top (they can be warm or at room temperature). Sprinkle with coarse sea salt.

Categories:

recipe / Summer dishes / Spring dishes / Baking tray / Breakfast / Bakery / Savory pies / Food Network - recipes

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