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
- Calories 590
- Fat 40g
- Carbs 43g
- Fiber 5g
- Sugar 3g
- Protein 14g
Estimated values based on one serving size.
This recipe isn’t available to shop.
Unfortunately, not all our recipes can be shopped through Tasty.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
- 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.
- 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.
- 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.
- In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
- Bake the tarts for 20–25 minutes, or until the crust is golden brown and cooked through.
- 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.
- Serve the tarts with Caramel Frappuccinos.