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Winter Vegetable Tarts

Ingredients

for 4 servings

  • 1 large leek, rinsed well, cut into ½-inch (1.24 cm) thick half-moons
  • 1 large parsnip, peeled and chopped into ½-inch (1.24 cm) pieces
  • 1 cup acorn squash (205 g), peeled and chopped into ½-inch (1.24 cm) pieces
  • ½ cup small brussels sprouts (50 g), quartered
  • 1 large purple carrot, chopped into ½-inch (1.24 cm) pieces
  • 4 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme leaf
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup crumbled goat cheese (95 g), divided
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1 box frozen pie dough, (2 sheets), thawed
  • 1 large egg
  • 1 tablespoon water
  • 2 sprigs fresh rosemary

Nutrition Info

  • Calories 590
  • Fat 40g
  • Carbs 43g
  • Fiber 5g
  • Sugar 3g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the leek, parsnip, squash, Brussels sprouts, and carrot with 2 tablespoons olive oil, the thyme, salt, and pepper until well coated. Spread in an even layer.
  3. Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
  4. Transfer the roasted vegetables to a large bowl and add ½ cup (60 G) crumbled goat cheese, the balsamic vinegar, and garlic, and toss a few times to combine.
  5. Cut out a 9-inch circle from each sheet of pie dough, rolling out the dough slightly if needed. Place the dough circles on a baking sheet lined with a clean sheet of parchment.
  6. Pile the roasted vegetables in the centers of the dough circles, dividing evenly, leaving a 1-inch border around the edges. Fold the edges of the dough up and around the vegetables, pleating as needed. Sprinkle each tart with 2 tablespoons of the remaining goat cheese.
  7. In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
  8. Bake the tarts for 20–25 minutes, or until the crust is golden brown and cooked through.
  9. Let the tarts rest for 5 minutes, then drizzle each with 1 tablespoon of the remaining olive oil and top with a sprig of rosemary.
  10. Serve the tarts with Caramel Frappuccinos.
  11. Enjoy!

Ingredients

for 4 servings

  • 1 large leek, rinsed well, cut into ½-inch (1.24 cm) thick half-moons
  • 1 large parsnip, peeled and chopped into ½-inch (1.24 cm) pieces
  • 1 cup acorn squash (205 g), peeled and chopped into ½-inch (1.24 cm) pieces
  • ½ cup small brussels sprouts (50 g), quartered
  • 1 large purple carrot, chopped into ½-inch (1.24 cm) pieces
  • 4 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme leaf
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup crumbled goat cheese (95 g), divided
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1 box frozen pie dough, (2 sheets), thawed
  • 1 large egg
  • 1 tablespoon water
  • 2 sprigs fresh rosemary

Nutrition Info

  • Calories 590
  • Fat 40g
  • Carbs 43g
  • Fiber 5g
  • Sugar 3g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the leek, parsnip, squash, Brussels sprouts, and carrot with 2 tablespoons olive oil, the thyme, salt, and pepper until well coated. Spread in an even layer.
  3. Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
  4. Transfer the roasted vegetables to a large bowl and add ½ cup (60 G) crumbled goat cheese, the balsamic vinegar, and garlic, and toss a few times to combine.
  5. Cut out a 9-inch circle from each sheet of pie dough, rolling out the dough slightly if needed. Place the dough circles on a baking sheet lined with a clean sheet of parchment.
  6. Pile the roasted vegetables in the centers of the dough circles, dividing evenly, leaving a 1-inch border around the edges. Fold the edges of the dough up and around the vegetables, pleating as needed. Sprinkle each tart with 2 tablespoons of the remaining goat cheese.
  7. In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
  8. Bake the tarts for 20–25 minutes, or until the crust is golden brown and cooked through.
  9. Let the tarts rest for 5 minutes, then drizzle each with 1 tablespoon of the remaining olive oil and top with a sprig of rosemary.
  10. Serve the tarts with Caramel Frappuccinos.
  11. Enjoy!
Winter Vegetable Tarts

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