Rustic Vegetable Tart

Rustic Vegetable Tart

Author: 
Plugra European-Style Butter with The Food Channel
Prep Time: 
30 minutes
Cook Time: 
30 minutes
Yield: 
8 servings
Ingredients: 

Thyme Butter Roasted Vegetables
2 tbsp. Plugrá® European-Style Butter, unsalted, melted
2 cups small new potatoes, 1½ -inch dice
2 cups asparagus spears, 2-inch dice
1 cup zucchini, 2-inch dice
¼ cup red or orange bell pepper, 2-inch dice
¼ cup red onion, 2-inch dice
¼ cup carrots, 1-inch slice
1 teaspoon fresh thyme leaves
½ teaspoon garlic and pepper seasoning
¼ teaspoon kosher salt

Béchamel Cream Sauce
3 tablespoons Plugrá® European-Style Butter, unsalted
1 shallot, finely minced
2 tablespoon flour
1 cup half and half cream,
¼ teaspoon each: kosher salt, black pepper and nutmeg
1¼ cups shredded fontina cheese

Butter Pastry
1¼ cup flour
½ teaspoon kosher salt
4 ounces Plugrá® European-Style Butter, unsalted, cold, cut into ½ inch pieces
3-4 tablespoons ice water
1 egg yolk
2 tablespoons cream

Directions: 

Thyme Butter Roasted Vegetables
1. Preheat oven to 400°F.
2. Combine melted Plugrá® Butter, vegetables and seasonings in a large bowl and toss to blend. Arrange on a baking sheet; roast uncovered for 25 to 30 minutes, or until golden. Adjust seasoning; cool.

Béchamel Cream Sauce
1. Heat Plugrá Butter in a small nonstick skillet until melted; add shallots and sauté over low heat for 2 minutes, stirring frequently.
2. Add flour and whisk to blend; cook for 1 minute, whisking constantly. Slowly add cream and whisk to blend; season with salt, black pepper and nutmeg. Heat over low heat for until sauce has thickened. Cool.

Butter Pastry
1. Combine flour and salt in food processor bowl fitted with a steel blade. Add cold butter and pulse until mixture resembles coarse meal. Slowly drizzle in ice water and pulse until just incorporated.
2. Turn out dough onto a lightly floured surface and form into a 5-inch disk. Cover and chill at least 1 hour.

Assembly
1. Preheat oven to 450°F.
2. Roll out pastry dough on a floured work surface into a 12-inch circle. Transfer to a baking sheet lined with baking paper.
3. Combine roasted vegetables, ½ cup cream sauce (reserve remaining cream sauce for later use in another recipe) and shredded fontina cheese in a large bowl and toss until just blended; arrange in center of pastry dough, leaving a 2 to 3-inch border around outer edges of dough.
4. Fold outer edges of dough over vegetables, pleating pastry dough as you fold. Combine egg yolk and cream in a small bowl and whisk to blend; brush lightly over crust.
5. Bake uncovered for 25 to 30 minutes, or until crust is golden. Slice into wedges to serve.