4 appetizer sized tarts
- 1/4 cup red & yellow beets diced, peeled
- 1/4 cup parsnips diced, peeled
- 1/4 cup carrots diced, peeled
- 1/4 cup brussel sprouts cut in half
- 1/4 cup yellow turnip diced, peeled
- 3 cloves garlic thinly sliced
- 1 tbsp rosemary roughly chopped
- 3 tbsp grape seed oil
- 2 tbsp local honey
- Sea salt heavy sprinkling
- In a large bowl toss the root vegetables, honey, grapeseed oil together.
- Then layout on a roasting/baking tray and place in a preheated 425 for 30 minutes, stirring them every 10 minutes.
- After 30 minutes remove and sprinkle with the rosemary, sea salt and return to the oven for another 20 minutes.
- Then remove and cool
- Pour the olive oil into a blender followed by 2 cups of fresh herbs and garlic.
- Blend until fine and then add the grated parmesan and blend again until smooth.
- Pour into a bowl and slightly chill before using.
- Using a fork or a docker, poke small holes in the unbaked puff pastry rounds to prevent the tart from rising too much.
- Now place the puff pastry on a parchment-lined baking tray. Cover with another sheet of parchment and another baking tray. Then bake the puff pastry sandwiched between the two baking trays for 20 minutes at 400 degrees. This will par-bake the tart shells.
- Once par-baked remove and cool.
- Then spread some slightly chilled pesto over the surface of the puff pastry.
- Next add the roasted root vegetable, topped with a slice of goat cheese on each tart.
- Place in a preheat 450-degree oven and bake for 15 to 20 minutes. Just enough to finish baking the puff pastry and to melt the cheese. Then serve.
Join the conversation