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Roasted veggie–puff pastry tart

Portions:6
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Ingredients

  • 12 small yellow fingerling potatoes about 7 oz, cut in half lengthwise
  • 4 medium carrots about 9 oz, cut into 1-inch slices
  • 4 teaspoons olive oil
  • 1 teaspoon kosher coarsesalt
  • ¼ teaspoon pepper
  • 10 medium Brussels sprouts about 7 oz, ends trimmed, cut in half lengthwise
  • 1 medium leek rinsed well, cut in half lengthwise, then crosswise into ½-inch pieces (2 cups)
  • 2 tablespoons water
  • ⅓ cup sugar
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 cups shredded fontina cheese 8 oz
  • 1 sheet frozen puff pastry from 17.3-oz package, thawed

Instructions

  • Heat oven to 425°F.
  • Line 13×9-inch (3-quart) glass baking dish with heavy-duty foil.
  • Place potatoes and carrots in dish; toss with 2 teaspoons of the oil.
  • Sprinkle ½ teaspoon of the salt and ⅛ teaspoon of the pepper over vegetables; toss and arrange in single layer in dish.
  • Roast 15 minutes.
  • Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper.
  • Spread all vegetables in single layer.
  • Roast 15 to 20 minutes longer or just until tender when pierced with fork.
  • Carefully remove foil and vegetables from dish; set aside.
  • Spray same baking dish with cooking spray.
  • In 2-cup microwavable glass measuring cup, mix water and sugar.
  • Microwave uncovered on High 2 to Minutes or just until amber colored.
  • Carefully stir in vinegar (mixture will bubble up).
  • Pour evenly into baking dish; quickly spread over bottom.
  • Sprinkle oregano and sage over sugar-vinegar mixture in baking dish.
  • Arrange vegetables over herbs in dish.
  • Sprinkle evenly with cheese.
  • On lightly floured surface, roll out puff pastry with rolling pin into 13×9-inch rectangle.
  • Place pastry over vegetables, folding edges under to fit if necessary.
  • Pierce pastry all over with fork.
  • Bake 20 to 25 minutes longer or until pastry is golden brown.
  • Remove from oven; cool 10 minutes.
  • Place heatproof serving platter upside down over baking dish.
  • Carefully turn platter and dish over; remove dish.
  • If necessary, replace any vegetables or glaze that stick to dish.
  • Cut into squares.

Nutritional Information

Calories: 530 kcal
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Course One Pot Dinner / Quiche / Vegetables
Diets Vegetarian