Winter Vegetable Tart

Over the past week I spent more than a few hours pouring over cookbooks and thumbing through my ever expanding file of recipes looking for an idea for a lunch I was preparing for a few friends. I thought I had settled on a hearty soup paired with crusty homemade rolls, but I kept coming back to this recipe from Gail Simmons (of Top Chef fame) that I had torn out of Food & Wine a few months back.

 

One of the things I love about this type of  rustic tart is that the crust is really stress free. The dough is made in the food processor and simple to roll out. Since it’s “free form” you don’t have to worry about making it look perfect. Top the dough with a ricotta and herb spread, pile on the shaved vegetables and fold up the dough.

I followed the recipe as written, but you can substitute whatever you might have on hand-carrots, fennel, shaved brussel sprouts or sweet potatoes. Paired with a green salad and you’ve got lunch. Serve a small slice with a glass of wine as a starter at your next dinner party.

Winter Vegetable Tart

Dough

3/4 cup all-purpose flour, 
plus more for dusting

3/4 cup whole-wheat flour

1/2 teaspoon kosher salt

1 stick unsalted butter, cubed and chilled

1/4 cup sour cream

2 tablespoons ice water

1 tablespoon fresh lemon juice

Filling

2 tablespoons extra-virgin 
olive oil

1 large shallot, thinly sliced

Kosher salt

Pepper

1 cup whole-milk ricotta

1 1/2 teaspoons finely grated lemon zest plus 1 teaspoon fresh lemon juice

1 large garlic clove, finely grated

1 teaspoon thyme leaves, plus more for sprinkling

1 teaspoon minced oregano, plus leaves for sprinkling

1/2 teaspoon minced rosemary, plus leaves for sprinkling

1/2 pound acorn or butternut squash—seeded, peeled and shaved into ribbons

1/2 pound celery root, peeled and shaved into ribbons

1 small baking potato, peeled and shaved into ribbons

1 large egg beaten with 
1 tablespoon water

1/4 cup freshly grated Parmigiano-Reggiano

2 teaspoons honey, warmed

Make the dough In a food processor, combine both flours with the salt and pulse to mix. Add the butter and pulse until pea-size pieces form. Add the sour cream, ice water and lemon juice and pulse until the dough starts to come together. Transfer to a light floured work surface, gather any crumbs and knead until smooth. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.

Make the filling Preheat the oven to 400°. Line a baking sheet with parchment paper. In a small skillet, heat 1 tablespoon of the olive oil. Add the shallot, season with salt and cook over moderately low heat, stirring, until softened, about 
5 minutes. Let cool.

In a small bowl, mix the ricotta with the lemon zest, garlic, the 1 teaspoon of thyme and the minced oregano and rosemary. Season with salt and pepper. In a large bowl, toss 
the squash with the celery root, potato and remaining 1 tablespoon of olive oil. Season with salt and pepper.

On a lightly floured work 
surface, roll out the dough to 
a 13-inch round. Transfer to the prepared baking sheet. Spread the ricotta on the dough, leaving a 1-inch border. Pile the squash mixture on the ricotta and scatter the shallots on top. Fold 1 1/2 inches of the dough edge over the vegetables. Sprinkle with thyme, oregano and rosemary leaves. Brush the dough edge with the beaten egg.

Bake the galette for 15 minutes, until starting to brown. Sprinkle the Parmigiano over the filling and bake for 15 to 20 minutes, until the vegetables are tender and the crust is golden.

In a small bowl, mix the honey with the lemon juice. Drizzle the lemon honey 
over the galette. Serve warm 
or at room temperature.