It's a fun change to make this Root Vegetable Tian Tart instead of the usual French dish. On top of a flaky puff pastry crust are layers of thinly sliced sweet potatoes, russet potatoes, parsnips, and carrots. The pie is then baked until golden and soft. With a sprinkle of Gruyre cheese and fresh parsley on top, this tart is both beautiful to look at and deliciously savory.
Ingredients: 1 sheet of store-bought puff pastry. 1 large sweet potato, thinly sliced. 1 large russet potato, thinly sliced. 2 medium parsnips, thinly sliced. 2 medium carrots, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup grated Gruyre cheese. Fresh parsley for garnish.
Instructions: Preheat the oven to 400F 200C. Place the puff pastry sheet on a baking sheet lined with parchment paper. Arrange the thinly sliced root vegetables on top of the puff pastry, overlapping them slightly. Drizzle olive oil over the vegetables, then sprinkle minced garlic, dried thyme, salt, and pepper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the vegetables are tender. Remove from the oven and sprinkle grated Gruyre cheese over the tart. Return the tart to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Teabowl National