Roasted Veggie-Puff Pastry Tart Recipe - BettyCrocker.com

Ingredients

• 10 to 12 small yellow fingerling potatoes (about 7 oz), cut in half lengthwise
• 4 medium carrots (about 9 oz), cut into 1-inch slices
• 4 teaspoons olive oil
• 1 teaspoon Kosher (coarse) salt
• 1/4 teaspoon pepper
• 10 medium Brussels sprouts (about 7 oz), ends trimmed, cut in half lengthwise
• 1 medium leek, rinsed well, cut in half lengthwise, then crosswise into 1/2-inch pieces (2 cups)
• 2 tablespoons water
• 1/3 cup sugar
• 1 tablespoon white balsamic vinegar
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh sage leaves
• 2 cups shredded fontina cheese (8 oz)
• 1 sheet frozen puff pastry (from 17.3-oz package), thawed