A recipe for a nourishing and flaky tart, filled with seasonal root vegetables and goat cheese.
Ingredients:
For the pastry dough
2 ½ sticks butter
2 cup flour
½ cup water
1 tsp salt
For the filling
8 cups chopped root vegetables: butternut squash, parsnips, celery root & red onion
3 tablespoons olive oil
2 tablespoon thyme
1 tablespoon salt
1 cup crumbled goat cheese
4 cloves garlic, minced
Method:
For the pastry dough
Cut cold butter into small dice, keeping the 2 sticks separated from the ½ stick.
Place flour & salt into bowl of the food processor, pulse once or twice until incorporated. Add the ½ stick of butter, pulse until combined. Continually add butter one piece at a time while pulsing. Add water & pulse until a dough ball has formed.
Scrape dough from food processor on to a floured surface, roll dough into a large rectangle, then fold in half. Roll dough again into a large triangle, then fold again. Repeat 2 more times, wrap in plastic wrap, refrigerate for at least 1 hour.
Preheat oven to 425.
In a large bowl, mix together vegetables, oil, salt & thyme. Roast in a single layer on sheet pans for about 35 minutes until tender, stirring every 10 minutes. Set aside to cool.
Once cooled, mix with goat cheese & garlic.
Divide pastry dough into 8 pieces. Roll into a square. Cut slits into the corners. Spoon mixture into the middle and roll up each side. Brush exposed dough with egg wash.
Bake on parchment or Silpat lined baking sheets for 20 minutes until golden brown.
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