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

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

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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