Fall Root Vegetable Tart | Publix Super Markets
Fall Root Vegetable Tart
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.publix.com.
Cooking tools:
- Food processor
- Stockpot
- Saute pan
- Oven
- Baking sheet
- Cooling rack
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Pastry brush
- Slotted spoon
- Colander
- Rolling pin
- Fork
- Plastic wrap
- Stove
- Refrigerator
- Serving platter
- Kitchen towel
Ingredients
- 1 large leek
- 1/2 lb fresh carrots
- 1/2 lb parsnips
- 1/2 lb turnips
- 1/2 lb purple potatoes
- 1 1/2 tablespoons olive oil (plus more for brushing)
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- 2 oz cream cheese, softened
- 4 oz part-slim ricotta cheese
- 1 tablespoon fresh tarragon, coarsely chopped
- 1 sheet frozen puff pastry
- 1 large egg (or 1/4 cup egg substitute)
- 1/4 cup lemon vinaigrette
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fall Root Vegetable Stacks | Publix Super Markets
publix.com
Roasted Fall Vegetable Tart - Healthy Living
healthylivingmarket.com
Cheesy Roasted Vegetable Tart Recipe
recipeland.com
Savory Fall Tart | Bob's Red Mill Natural Foods
bobsredmill.com
Vegetable Tart Recipe
foodnetwork.com
Spring Vegetable Tart
lifesourcenaturalfoods.com
Spring Vegetable Tart Recipe | The Leaf
leaf.nutrisystem.com
Root Vegetable Tarte Tatin | Recipe Cart
getrecipecart.com