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

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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