Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts

Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts
Photo by Kate Sears

Ingredients

  • 12 grinds black pepper, divided
  • 1-½ cups ¼-inch-thick slices peeled parsnips
  • 2 tsp. white truffle oil (optional)
  • 1 large egg
  • 2 cups trimmed and quartered large Brussels sprouts
  • 3 Tbs. extra-virgin olive oil, divided
  • 2 cups ¼-inch-thick slices peeled butternut squash
  • + 8 more ingredients
    • 1 Tbs. minced fresh sage leaves
    • ½ cup freshly grated Gruyère
    • ½ cup freshly grated Parmigiano-Reggiano
    • 3 Tbs. trans-fat-free vegetable shortening, chilled
    • 5 Tbs. (½ stick plus 1 Tbs.) unsalted butter, 3 Tbs. diced and chilled, divided
    • About 1-½ tsp. kosher salt, divided, plus extra for salting the water
    • 2 cups plus 3 Tbs. unbleached all-purpose flour, divided
    • 2 cups thinly sliced leeks cut into half-moons

Heat the oven to 400°F. In a large bowl, whisk together 2 cups plus 2 Tbs. of the flour, all of the sage, and 1/2 tsp. salt. Add the 3 Tbs. of chilled butter and all of the shortening. Use your fingers to crumble and massage the ingredients together until they are well mixed and the consistency ...

View full recipe at Fine Cooking

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