Roasted Vegetable Crostata | Jenny Evans

Ingredients

• 2 large pieces of parchment paper
• flour
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten with 1 Tbsp. water
• 1 ½ c. Havarti cheese, grated
• ½ c. Parmesan cheese, grated
• 1 large onion, chopped
• 1 large head cauliflower (3 lbs.), cut into florets
• ¼ c. plus 2 tsp. olive oil, divided
• 2 whole garlic bulbs
• salt and pepper
• 3 tsp. Worcestershire sauce, divided
• ¼ tsp. Dijon mustard
• 3 Tbsp. water
• 3 Tbsp. chicken broth
• 1 Tbsp. cornstarch
• 1 ½ tsp. fresh thyme, minced
• 3 large carrots, chopped
• 1 package pre sliced Cremini mushrooms (Trader Joes)
• 1-8 oz. package Brussels sprouts, halved
• 6 shallots, cut into slivers