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

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

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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