Root Vegetable Tart

Submitted by Bonnie G #2

"Blend of earthy root vegetables in a lightly herbed cream sauce that can be made ahead. Found in TOH magazine and looks so good"

 

• Ready In: 2hrs 40mins
• Ingredients: 12
• Yields: 1 Tart
• Serves: 8

ingredients

• 3 medium russet potatoes, peeled
• 2 large carrots, peeled
• 2 medium turnips, pelled
• 1 large onion, halved
• 1 medium fennel bulb, fronds reserved
• 1⁄2 cup all-purpose flour
• 1 cup heavy whipping cream
• 1 tablespoon thyme, fresh minced, plus extra for topping
• 1 tablespoon fresh rosemary, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper, plus more for topping
• 1 cup asiago cheese, shredded and divided

directions

1. Preheat oven to 350.
2. With a mandoline or vegetable peeler, cut first 5 ingredients into very thin slices. Trasfer to large bowl; toss with flour.
3. Stir in cream, 1 tablespoon thyme, rosemary, salt and pepper.
4. Place half of the vegetable mixture into greased 9 inch sprinngorm pan.
5. Sprinkle with 1/2 cup cheese.
6. Top with remaining vegetable mixture.
7. Place pan on baking sheet and cover with double thickness of foil.
8. Bake until vegetables are tender and can be easily pierced with a knife, about 1 3/4 to 2 hours.
9. Remove from oven and top foil with large canned goods as weights.
10. Let stand for 1 hour, Remove cans, foil and rim from pan before cutting.
11. Top with remaining cheese.
12. Add reserved fennel fronds and as desired, additional fresh thyme and pepper.
13. Frefregerate any leftovers.