Most cooks know that vegetables are edible plant parts. (The seed bearing parts of plants are fruits.) Some vegetables are leaves (spinach, kale, & lettuces), some are stems (celery, asparagus & rhubarb), but the best vegetables are the roots! The root of a plant draws nutrients and moisture from the soil to nourish the growing plants and to provide the structure that anchors those plants in the ground. Common root vegetables are carrots, sweet potatoes, beets, radishes, garlic, onions, shallots, and turnips.
The two main ingredients in this recipe are both considered root vegetables but they are not both roots. The carrot is a taproot. Those are the large, central root (from which other roots may sprout) and they are typically straight and thick, tapering in shape and growing directly downward. Onions, on the other hand, are bulbs. While they do grow underground like a root, a bulb is actually a short stem with fleshy leaves that function as food storage organs for the plant. Confusing, but fortunately, when cooking and eating, the technical classification of the ingredients doesn’t matter. Only the taste matters and this pizza-esque tart is delicious! We eat it as a main course when it is just the two of us or as an appetizer for a group.
Carrot & Onion Tart
Carrot and Onion Tart (adapted from delish.com)
Total Time required: 40 minutes Yields: 4 Servings
Ingredients:
- 1 sheet frozen puff pastry, thawed in refrigerator overnight
- 1 egg, beaten with 1 tablespoon water
- 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
- 12 ounces large carrots, sliced into 1/4″ rounds
- 3 tablespoons vegetable broth
- 2 tablespoons unsalted butter
- 2 onions, ends trimmed, peeled and thinly sliced
- kosher salt & fresh ground black pepper
- 1 cup freshly grated Parmesan
- 1/4 cup fresh parsley, chopped
Directions:
Preheat the oven to 425º F. Line a baking sheet with parchment paper or a Silpat mat. Roll out the pastry on a lightly floured surface to an 11×11-inch square. Using a sharp paring knife, gently score a 1/2″ border, carefully cutting halfway through the pastry. Brush the pastry lightly with the egg wash on the border and bake for it for 10 minutes.
Meanwhile, in a large skillet over medium-high heat add 1 tablespoon of olive oil, the carrots, and 1/2 teaspoon salt. Sauté them for 10 minutes, until the edges become golden brown. Add 1 tablespoon of the vegetable stock and cover the skillet for 5 minutes.
Saute the carrots.
Carrots are ready!
Simultaneously, in another large skillet over medium heat, melt the 2 tablespoons of butter and sauté the onions. Stir them occasionally. When they are browned, add 2 tablespoons of the stock, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook the onions for 2 minutes, until the moisture is absorbed.
Caramelize the onions.
Onions are ready!
The pastry will be puffed up. Gently press it with your fingers to flatten the center area, leaving the border raised.
The puff pastry definitely puffs!
Sprinkle the cheese evenly all over the center, then evenly layer the onions.
Spread the onions on the crust over the cheese.
Spread the carrots on the top. Lightly drizzle the 1 teaspoon of olive oil over the tart and bake it for 10-15 minutes.
Add the carrots.
Garnish the tart with parsley.
Garnish the tart with the parsley.
Cut the tart and serve it immediately.
I love the earthy goodness of carrots, especially when they are caramelized!
These are my favorite root vegetables! ~Linda
Carrot and Onion Tart (adapted from delish.com)
Total Time required: 40 minutes Yields: 4 Servings
Ingredients:
- 1 sheet frozen puff pastry, thawed in refrigerator overnight
- 1 egg, beaten with 1 tablespoon water
- 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
- 12 ounces large carrots, sliced into 1/4″ rounds
- 3 tablespoons vegetable broth
- 2 tablespoons unsalted butter
- 2 onions, ends trimmed, peeled and thinly sliced
- kosher salt & fresh ground black pepper
- 1 cup freshly grated Parmesan
- 1/4 cup fresh parsley, chopped
Directions:
Preheat the oven to 425º F. Line a baking sheet with parchment paper or a Silpat mat. Roll out the pastry on a lightly floured surface to an 11×11-inch square. Using a sharp paring knife, gently score a 1/2″ border, carefully cutting only halfway through the pastry. Brush the pastry lightly with the egg wash on the border and bake for it for 10 minutes.
Meanwhile, in a large skillet over medium-high heat add 1 tablespoon of olive oil, the carrots, and 1/2 teaspoon salt. Sauté them for 10 minutes, until the edges become golden brown. Add 1 tablespoon of the vegetable stock and cover the skillet for 5 minutes.
Simultaneously, in another large skillet over medium heat, melt the 2 tablespoons of butter and sauté the onions. Stir them occasionally. Add 2 tablespoons of stock, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook them for 2 minutes, until the moisture is absorbed.
The pastry will be puffed up. Gently press it down with your fingers to flatten the center area, leaving the border raised. Sprinkle the cheese evenly all over the center, then evenly layer the onions. Spread the carrots on the top. Lightly drizzle the 1 teaspoon of olive oil over the tart and bake it for 10-15 minutes. Garnish the tart with parsley, cut it into pieces and serve immediately.