Roasted Veggie-Puff Pastry Tart Recipe

Name: Roasted Veggie-Puff Pastry Tart Recipe
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

www.bettycrocker.com

Roast veggies and wrap them in flaky pastry for a delicious tart. Find the recipe on BettyCrocker.com.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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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