This winter veggie tart looks impressive but doesn’t take much skill. Make it for a special lunch or serve it as a side dish at a holiday meal.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt, plus more to season
- 1/2 cup (1 stick) very cold, unsalted butter, cut in 1/2 inch cubes
- 6 medium carrots, peeled, thinly sliced
- 2 medium parsnips, peeled, thinly sliced
- 2 small sweet potatoes, peeled, thinly sliced
- 8 sprigs thyme
- 2 tablespoons olive oil
- Nonstick spray
- 1 16-ounce container ricotta
- 1 egg
- Measuring cups and spoons
- Food processor
- Rolling pin
- Plastic wrap or wax paper
- Chef’s knife
- Vegetable peeler
- Cutting board
- Sheet pan
- 9 1/2 inch pie pan
1. Prepare the crust.
Add flour and salt to the food processor. Then pulse to combine. Add the butter cubes and process until a dough starts to form, 10 to 15 seconds. Scrape the sides and then pulse a few more times to mix. Place the mixture in a medium bowl. Add 2 tablespoons of ice water and mix together with your hands to form a dough. If the mixture is too dry, add water, 1 tablespoon at a time. When a rough dough has formed, shape it into
2. Roast the veggies.
Heat oven your to 400 degrees. Add the carrots, parsnips, and sweet potato to the sheet pan with 6 sprigs of thyme. Toss the mixture with olive oil and a pinch of salt. Spread it evenly across sheet pan, and then roast for 35 minutes, until the veggies are soft. Remove the thyme sprigs.
3. Assemble the tart.
Lightly flour a large, clean surface. Coat the pie pan with nonstick spray. Roll out the chilled dough. Then lay it in the pie pan, trimming any excess hanging over the sides. In a mixing bowl, beat the eggs, the ricotta, and a pinch of salt. Spread the mixture in the pie dish. Top with the roasted veggies and chopped thyme from the remaining 2 sprigs. Roast for 35 minutes, until the ricotta mixture is set. Cool for at least 10 minutes before serving.