autumn harvest vegetable tart

Earlier this week I found myself with zero plans for dinner and a lot of vegetables on hand from our garden and the farmers market. I wanted something warm and nourishing, but also something delicious. I’ve watched a lot of the Great British Baking Show in the background recently and i’ve been feeling all the flaky pastry items. And so this was created! I’m truly quite happy with it and it’s going to be a staple this fall. You can easily vary the vegetables, add some cheese in if you want, or change it up to make it work for your family. It’s vegetarian and oh so warm and comforting without skimping on the nourishment!

INGREDIENTS

• 2 parsnips

• 1 1/2 sweet potatoes

• 3 beets

• 3 golden beets

• 1 zucchini

• 1/2 red onion

• 3 cloves garlic

• 1/2 cup pine nuts

• 4 tbsp butter

• handful fresh parsley

• handful fresh thyme

• Himalayan pink salt

• black pepper

• 1 3/4 cup flour

• 1 tbsp cane sugar

• 12 tbsp salted butter

• 1/4 cup ice water

DIRECTIONS

Make the crust from the flour, cane sugar, salted butter, and ice water. I always follow this recipe for my crust! It is SO good.

Make the crust and then blind bake it at 375 for about 15 minutes. This is essential to the structure for the tart.

While your crust is baking, place the onions, garlic, and pine nuts on a baking sheet. Bake until the pine nuts are golden brown. Then dump them in a food processor along with the 4tbsp salted butter, parsley, thyme, salt, and pepper. Blitz together until all of the pieces are very small.

Slice all of the vegetables to about 1/4in circles. Place everything on a baking sheet except for the zucchini and drizzle with olive oil, salt and pepper and place in the over for about 15 minutes to soften the vegetables.

Take your crust and spread the garlic pine nut spread over the entire base. It will be a little thick, that’s okay! Use all fo it - this is going to enhance your dish so much. Then grab the slices of veggies (don’t forget the zucchini slices you set aside earlier!) and arrange however you like in the dish. Don’t make the layers too thick though or it will increase the baking time.

Drizzle with olive oil and sprinkle with fresh thyme.

Bake at 375 for about 35 minutes. Let cool for about 5 minutes before cutting and serving!

Enjoy!