Root Vegetables Roasted-Tart
by Pamela Dunn
Ingredients
- 1 Rutabega
- 1 long neck Butternut Squash
- 2 Parsnips
- 2 Carrots
- 1 Pint Whole Milk Ricotta*
- ¼ Cup Ground Flax (or more to taste or texture)
- ¼ Cup Honey
- 1 tsp Powdered Ginger
- ½ cup Tomato-Ginger Jelly (used Winding Drive jam)
Preparation
- Microwave rutabaga & butternut squash whole for 8 minutes on high.
- Peel and slice squash and rutabaga into thin rounds.
- Peel and diagonally slice carrot and parsnip into 1/8” rounds and steam in glass dish until crisp tender.
- Mix ricotta, flax, honey and ginger in small dish and set aside.
- Layer overlapping rounds of rutabaga in large circular baking dish, and brush with tomato-ginger jelly.
- Starting one inch from edge of rutabaga, spread thin layer of ricotta mixture over top.
- Repeat steps 4 & 5 with squash, parsnip, and carrot slices.
- Mound remaining ricotta in center of carrots.
- Bake at 425 for 30 minutes, then broil briefly until top is carmelized.
The vegetable tart can also be made without any cheese filling at all, just the jelly.
|
