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

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.bettycrocker.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Parchment paper
Chef's knife
Cutting board
Peeler
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Saucepan
Colander
Grater
Pastry brush
Spatula
Cooling rack
Kitchen towel

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