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

  • ½ cup freshly grated Parmigiano-Reggiano
  • ½ cup freshly grated Gruyère
  • 2 cups ¼-inch-thick slices peeled butternut squash
  • 3 Tbs. extra-virgin olive oil, divided
  • 1-½ cups ¼-inch-thick slices peeled parsnips
  • 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
  • + 8 more ingredients
    • 12 grinds black pepper, divided
    • 2 cups plus 3 Tbs. unbleached all-purpose flour, divided
    • 3 Tbs. trans-fat-free vegetable shortening, chilled
    • 2 tsp. white truffle oil (optional)
    • 1 Tbs. minced fresh sage leaves
    • 1 large egg
    • 2 cups trimmed and quartered large Brussels sprouts
    • 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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