Tama's Roasted Vegetable Tart With Cheddar Cheese Crust

Roasted beets are sweet, with concentrated flavor. They pair deliciously with goat cheese and pinot noir. A cheddar crust folds around this rustic tart, filled with roasted beets, cauliflower, eggplant and herbs.

Servings: 6-8

Cook Time: 1 1/2 hour

Pair With: Try a great Pinot Noir.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

Ingredients For the Crust:

3 cups flour

7 oz cold butter, cut into chunks

1/2 teaspoon salt

6 tablespoons sharp Cheddar cheese, grated

 

Ingredients For the Filling:

1 medium beet, peeled and cut into 1" cubes

1/2 head cauliflower, cut into small florets

2 Japanese eggplants, peeled and cut into 1" cubes

1/2 tablespoon rosemary

1/2 tablespoon thyme

1/2 tablespoon oregano

spray olive oil

salt and pepper to taste

8 oz goat cheese at room temperature

6 oz whipped cream cheese at room temperature

2 tablespoons grated Parmesan cheese

 

Ingredients for pastry wash:

1 egg yolk

4 tablespoons milk

DIRECTIONS

 

  1. Spread the cubed eggplant onto a double thickness of paper towel and sprinkle all over with salt, turning the cubes to coat all sides lightly. (This drains some of the water from the eggplant). Preheat the oven to 350 degrees.
  2. Make the crust:
    Pulse the flour and butter together in a food processor until the butter is the size of peas. Add the salt, cheese and 2 tablespoons of the cold water and pulse until the dough just comes together, using the least amount of water possible. Add the rest of the water only if needed to be able to gather the dough together in a ball with floured hands. Put the ball of dough into plastic wrap and put it in the refrigerator for at least 20 minutes.
  3. Roast the vegetables:
    Spray a baking pan with olive oil and spread the cubed beets on one part, spray with oil, then sprinkle with the rosemary. Spread the cauliflower florets on another part of the sheet and spray with oil. Roll the eggplant up in the paper towel and gently press to remove any liquid that has "sweated" out, then spread the eggplant cubes on the remaining area of the pan and spray with oil. Sprinkle the cauliflower and eggplant with the thyme and oregano. Put in the oven and bake for approximately 30-35 minutes, until beets can easily be pierced with a fork. Remove from the baking sheet and set aside to cool.
  4. Roll out the dough into a circle on a piece of parchment. Slide the parchment onto a clean baking sheet.
  5. Mix 4 oz of the goat cheese, the cream cheese and Parmesan in a bowl with a spatula. Pinch off little pieces of the cheese mixture and cover the circle of dough with the cheese mixture, leaving an inch space around the edge. Place the vegetables onto the cheese in stripes for a decorative effect. Sprinkle with salt and pepper. Turn up the edges of the dough and pinch together roughly for a rustic effect. Separate the remaining 2 oz of the goat cheese into small bits and sprinkle on top of the tart.
  6. Mix the egg yolk and milk together.  Use a pastry brush to coat the exposed areas of the dough with the egg mixture.
  7. Place the tart into the oven and bake for approximately 30 minutes or until the dough is golden brown.

 

 

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