Tag Archives: potatoes

A Taste of Summer

Time is flying by at an alarming rate. Baby boy Monroe is due to make his appearance in slightly less than 3 months. How the heck did that happen? Brent and I have been doing our best to soak up our last few months of childless life (or at least as much soaking as I feel up to these days). We went to Maui for a week in April and did very little other than lay in the sun and eat and drink. It was glorious.

I enjoyed several virgin lava flows.

And Brent had his share of mai tais.

Now we’re back firmly in reality, but luckily the sunshine followed us home and we are having a month of 70’s and sun.

I’m still sick more often than I would like, but my appetite is pretty decent and I’ve even done occasional cooking and baking. Luckily, Brent has more than picked up the slack and been generally awesome the past five months.

Tonight’s dinner was a taste of summer, and a team effort. We made Tyler Florence’s Ultimate Barbecued Chicken along with his potato salad. I made the brine and the barbecue sauce, while Brent made potato salad and manned the grill.

Both were pretty delicious and we have plenty of leftovers for lunches. I apologize for the lovely iPhone photo quality. It’s my only camera at the moment.

I’ve got to head to bed, but I recommend you make barbecue chicken as soon as possible.

 

Winter Root Vegetable Tart

I’ve been wanting to make something simple and seasonal, and this recipe fits the bill. There’s no real Wow! factor, but it was just very simply delicious.

I used my quiche dough and made it two days a head of time, so that when I went to roll out the dough it was very chilled, and it worked a lot better this time! As a result, I think the crust was super flaky and extra tasty. I rolled out the dough, prebaked it at 375 with a weight for 20 minutes, removed the weight and baked another 15 minutes. While the crust was prebaking, I got started on prepping my root veggies.

After collecting a variety of root vegetables at the farmer’s market and the grocery store, I got out my new favorite kitchen toy: the mandolin, and sliced them up thinly, about 2mm thickness. You could do it by hand as well, but my slices are never than thin, or that even, and I wanted the veggies to cook evenly.

I used a russet potato, a large parsnip, a rutabaga, a sweet potato, and 2 golden beets. I ended up using 3/4 of the veggies I cut, but if you make this, I would pile the veggies higher and use all of them, because Brent really wishes the veggie layer was thicker. After slicing all the veg, I arranged them in layers in the crust. You could do 1 layer for each veg, or do like I did and alternate the veggies, so each layers gets all the vegetables. After each thin layer, I drizzled it with a thin layer of olive oil and sprinkled with salt and pepper. I should include more prep photos, but I always forget! I think I had 5 or 6 thin layers total. After the last layer, I again drizzled with olive oil, salt, pepper, and then added a bit of rosemary.

The tart went back into the oven for 35 minutes at 375. After 35 minutes, I opened the oven door and sprinkled some crumbled goat cheese over the tart and baked for an additional 10 minutes. The goat cheese isn’t necessary, but I decided to add it at the last minute because I thought it would go with the beets and other veggies. Goat cheese is always delicious. 🙂

Don’t worry about brown edges. The top layer wrinkled up and browned a bit, making it even more delicious! This was flaky and comforting and totally tasty. I would definitely make it again! I think using all different varieties of beets and adding more goat cheese would be pretty stellar as well.

This makes great leftovers too! I reheat it in the oven at 325 for 10 minutes and it comes out tasting exactly like it did the first time.

Winter Root Vegetable Tart

  • One recipe pastry dough for an 11″ tart
  • 1 Russet potato
  • 1 Sweet Potato
  • 1 Rutabaga
  • 1 (big) Parsnip
  • 2 (medium) Golden Beets
  • Extra-virgin Olive Oil
  • Salt & Pepper
  • Rosemary (I used dried, but fresh would be good)
  • 2oz Goat Cheese (optional)
  1. After chilling dough for at least one hour, roll out into a 13 inch circle.
  2. Carefully place dough into a tart pan and press gently into shape.
  3. Jab the dough with a fork a few times.
  4. Place pie weights, dried beans or another weight mechanism onto the dough and bake at 375 for 20 minutes.
  5. Remove weight and bake for an additional 20 minutes.
  6. Meanwhile…
  7. Set a mandolin slicer to 2mm and slice all of the vegetables.
  8. When the pastry has prebaked, begin arranging the vegetable slices in slightly overlapping layers in the crust.
  9. After each layer, drizzle with approximately 1t. olive oil and sprinkle with a dash each of salt and pepper.
  10. Repeat layering process until the tart is all full – these vegetables will cook down a little bit, so you can go over a bit if you want.
  11. Drizzle with 1t. olive oil, sprinkle with salt, pepper, and rosemary.
  12. Bake tart for 35 minutes at 375.
  13. After 35 minutes, sprinkle with goat cheese and bake for an additional 10 minutes.
  14. Slice and enjoy!

This was a fun way to incorporate a ton of winter vegetables without simply roasting them. Roasted root vegetables are delicious, but it’s nice to have them prepared in another way! 🙂