Roasted Root Vegetable Tart

I am loving this week of the root vegetable.  Dinner is done in 20 minutes, everything is (fairly) healthy, and the earthiness of the veggies can sometimes stop me from wishing it were spring.

Sometimes.

And then here comes morning, and I actually have to blow dry my hair, so it doesn’t freeze (literally) on my walk to work, and I put on my fleece jacket underneath my long down coat, and then my hat and mittens and boots, and even root vegetables can’t save me.  Oh, spring.  You’re going to be glorious.

Roasted Root Vegetable Tart

• one or two cups roasted root vegetables (parsnips, carrots, sweet potatoes, fennel, onions, yum)
• 1 sheet puff pastry, thawed (don’t let it get too sticky!)
• pinch flour, for rolling out the dough
• 1 cup mushrooms
• 1 cup spinach
• 1/3 cup ricotta cheese
• 2-3 oz crumbled goat cheese
• 1/4 cup cream cheese
• salt + pepper

1. Preheat your oven to 400 degrees F.  On a lightly floured surface, gently roll out the puff pastry dough so you have a larger surface area.  Put on a large baking sheet, score all the way around (about an inch from the edge), and lightly prick the dough with a fork (to let air escape while it bakes).  Place in the oven and bake about 7-8 minutes, until lightly golden.
2. While the puff pastry bakes, gently combine the three cheeses in a small bowl.  No need to over work it.
3. Pull the puff pastry out and lightly spread the cheese all over.  Top with vegetables – root veggies, mushrooms and a little bit of spinach.  Sprinkle with salt and pepper.  Bake for about 10 minutes.
4. You’re dominating winter.

The Verdict:

So easy, so quick & it even looks pretty!  Fact: puff pastry is a gift to dinner.