Roasted Winter Vegetable Tart Provençale

Brrr… it’s been a winter for the books and we’re only just getting started! We’ve already spent countless evenings this month hunkered down inside, safe from the blustery winds, frigid temperatures, and the ice and snow that continue to build up on our streets and sidewalks and window panes.

While I’m not a huge fan of winter, I’m always okay with a cozy evening inside, cuddled up under a giant blanket with a warm and hearty meal, while Mother Nature does her thing outside.

Usually, we go for hot soup and warm bread, or pasta or pizza, on the coldest of winter weekends. But recently, I was feeling an urge for something a little healthier and a shake-up in our routine. That’s when I came across this roasted winter vegetable tarte Provençale.

I had no idea how it’d taste, given that I admittedly hadn’t tried all of the veggies it requires, but just look at how gorgeous it is! I couldn’t pass up giving it a go.

I’ll admit, I spent way too long in the produce section trying to locate turnips and parsnips and radishes, but I finally succeeded and was able to create this tasty little masterpiece in hardly any time at all!

Jeremy and I were both a bit skeptical, as we both tend to fall into our own “safe” eating habits at home, but friends, I can promise you that from here on out, this will be a staple on our go-to winter dinners list!

Savory and so much simpler to make than it may appear, we can’t suggest you try this enough!

Roasted Winter Vegetable Tarte Provençale

Serves 4 | Recipe via Curious Cuisiniere

Ingredients

For the Crust

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 4 tablespoons, cold butter, cubed
• 2 tablespoons olive oil
• 6 tablespoons ice cold water

For the Vegetables

• 1/4 lb. (4 oz.) brussels sprouts, halved
• 1 small (4 oz.) turnip, peeled and sliced
• 1 medium (4 oz.) parsnip, peeled and sliced
• 1/4 large red onion, sliced
• 2 large garlic cloves, peeled
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 large tomato, sliced

Finishing It Off

• 1 small sprig fresh rosemary (or 1/2 teaspoon dry)
• 1 small sprig fresh thyme (or 1/2 teaspoon dry)
• 1 oz. goat cheese

Directions

Preheat oven to 400ºF.

For the Crust

1. Add the flour salt, butter, and olive oil to the bowl of a food processor.
2. Pulse until the mixture resembles coarse sand.
3. Add the water, 1 tablespoon at a time, pulsing in between to mix, until a soft pastry dough comes together.
4. Turn the dough out onto the counter and knead it gently a couple of times. Shape it into a ball and wrap it in plastic wrap.
5. Place the wrapped dough in the refrigerator and chill for 30 min.

For the Vegetables

1. Place the halved brussel sprouts, sliced turnip, parsnip, onion, and garlic cloves on an aluminum foil lined baking sheet.
2. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
3. Place the vegetables in the preheated, 400ºF oven to roast for 15 minutes.
4. Remove the pan from the oven and stir the vegetables.
5. Add the tomato slices. Drizzle them with a little olive oil and sprinkle lightly with salt and pepper.
6. Place the vegetables back into the oven and roast for 15 minutes more, until lightly golden.

Putting It All Together

1. While the vegetables finish roasting, remove the dough from refrigerator and roll it out onto a lightly floured counter into (roughly) a 12×12 inch round or 8×15 inch rectangle.
2. Place the rolled-out crust onto a greased baking sheet (I used a cast iron skillet.)
3. When the vegetables have finished roasting, remove them from the oven.
4. Take the roasted garlic cloves and crush them in a small bowl.
5. Smear the crushed garlic paste over the crust.
6. Layer the roasted vegetables over the garlic, leaving a 1 inch border around the edges.
7. Dot the vegetables with goat cheese and sprinkle with fresh rosemary and thyme.
8. Finish everything off with a light drizzle of olive oil.
9. Fold the bare section of the crust inward over the vegetables to create a 1/2 inch to 1 inch border.
10. Place the tarte in the oven and bake for 25-30 minutes, or until crust is golden.

I think I’ve found a new favorite dish. I can’t wait to experiment with vegetable tartes this winter. So many possibilities!

This pairs perfectly with an amber ale and an afternoon nap.

So, go on. Step out of your comfort zone and impress your dinner guests, your significant other, or your kids with this tasty tarte! If they’re hesitant, just tell them it’s a fancy pizza. ; )

xo, Aly