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

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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