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Making Roasted Vegetables with Amy Rota-Poulin

Posted at: 03/23/2014 10:06 AM
Updated at: 03/23/2014 10:26 PM
By: Jaired Crofut



Roasted Vegetable & Goat Cheese Tart

Amy Rota-Poulin Copyright 2014

 

Tart Crust Ingredients:

1 medium/large or organic russet potato, organic Japanese sweet potato, grated (about 2 packed cups when grated).

1 small red onion, grated

1 egg white

1 tablespoon olive oil

2 tablespoons potato starch

½ teaspoon organic garlic powder

¾ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

Preheat oven to 475 degrees. In a large bowl, mix all ingredients together until combined. Grease a 10 inch or 12 inch tart pan with butter or generously with olive oil. Place greased tart pan on a cookie sheet.  Press the crust mixture evenly into the tart pan, using your fingers to gently “roll” the crust up the sides of the pan.

Place crust in preheated oven and bake for 15-20 minutes or until the crust is a beautiful golden brown.  Carefully remove from oven, and set aside.

*Quick Tip: When making a tart place the tart pan on a cookie sheet before pressing in the crust. This helps you to keep your crust in place until after it is baked and ready to be removed.  Otherwise it is too easy to handle the tart pan from the bottom, and ruin your crust. *

Roasted Vegetables Ingredients:

1 large red onion, cut into ½ inch thick wedges

1 pound of asparagus, cut into 2 inch pieces with ends removed

1 large heirloom tomato, cut into ¼” thick slices

2 tablespoons olive oil

½ teaspoon freshly ground sea salt

Roasting the vegetables at the same time the crust is cooking in the oven saves time. In a large baking dish, gently toss all of the ingredients together. Place into the preheated 475 degree oven with the tart crust. Bake for 10-15 minutes or until the vegetables are tender and the edges of the vegetables are golden brown. Remove from oven and set aside.

Tart Filling

7 jumbo eggs

½ cup whole milk

4 ounces of Monterey jack cheese, grated

½ teaspoon fennel seeds

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

4 ounces of goat cheese, sliced into bite size pieces

Preheat oven to 450 degrees. In a large bowl whisk all of the ingredients (except the goat cheese) together until thoroughly combined. Pour the egg mixture into the golden brown tart crust. Arrange the roasted vegetables & goat cheese on top of the tart. Bake in the oven for 15-20 minutes or until the center if fluffy and the edges are a light toasty brown.

Remove the tart from the oven and let it cool for 10-15 minutes. Carefully push the center of the tart pan up, if it is sticking, use plastic knife to gently separate the edges of the crust from the pan, and try again.

Once the tart is removed place it on a lovely platter to be served. I hope you enjoy this beautiful and delicious tart with your friends & family. This tart serves 6-8 people with ease.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *