Harvest Vegetable Tart
This tart takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too!
This recipe comes to us from Joyce of Goodmotherdiet.
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- 1 single pie crust
- 1 butternut squash
- 1-2 purple carrots
- 1-2 parsnips
- 1 large sweet potato
- 4 tablespoons olive oil, divided
- 3 medium shallots, minced
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 2 tsp flour
- 1 can full fat coconut milk
- 1/2+ cup shredded parmesan (optional)
- 1/2 tsp dried thyme
- salt and pepper to taste
Pre heat oven to 375. Peel and slice squash neck into 1/4 inch rings.
Using a cookie cutter, press firmly into squash. I recommend using a potholder to make pressing down easier on your hands.
Peel and slice remaining root vegetables, using various leaf shapes. Reserve veggie ‘scraps’.
Line one or two baking sheets with parchment paper or foil. Arrange the leaves on the baking sheets. If your cookie cutters have large and small shapes, separate them as they may have different cooking times. Spray or brush with olive oil and sprinkle lightly with salt.
Prebake the leaves until they are tender enough to pierce with a knife tip, but not so tender that they fall apart, about 15 minutes. Larger leaves may need another 5 minutes. Let cool.
Saute shallots until lightly browned in 2 tablespoons olive oil. Add garlic.
Gather the veggie scraps and dice. You should have about 6 cups of veggies. Don’t include purple carrot scraps as they will turn everything pink. Add to the shallots along with vegetable broth. Simmer 10 minutes with the lid off. Add more broth if necessary but liquid should mostly evaporate.
Veggies should be soft but still somewhat firm. They will cook again in the tart pan. Stir in 2 tsp of flour and then add coconut milk, herbs and parmesan (if using).
Roll out pastry dough and place it in a tart pan, pressing gently into the bottom. Roll the pin over the top to cut the dough to fit the pan.
Pour vegetable filling into pie crust and spread evenly with a spoon.
Arrange the leaf shapes onto the top of the filling, covering any gaps until entire tart is covered. Spray or brush with olive oil. Sprinkle with parmesan, if desired.
Bake tart for 35-45 minutes. Let cool slightly before cutting. Serve with a crisp green salad. Enjoy!