A rose by any other name would taste as good.
- 1 puff pastry package, thawed (I use GeeFree’s gluten free puff pastry sheets)
- 1 pound colorful root vegetables (I used 2 carrots, 2 zucchinis and 1.5 turnips, but any root veggies will do!)
- 1/2 cup and 1 tbsp olive oil
- salt & pepper
- garlic powder &/or onion powder (optional, for seasoning)
- 3/4 cup ricotta
- 1/3 cup gruyere (or feta, goat or parmesan)
- 1 garlic clove, grated (though I used two; depends how passionate you are re: garlic)
- chopped fresh parsley, chervil or chives, for garnish (optional)
Adjust two oven racks to middle and bottom of oven, then set to 425 degrees.
Fit puff pastry to 9 inch tart pan; poke holes in bottom to prevent it from puffing in the oven. Chop veggies into thin, long slices. (The mandolin does this quickly but is dangerous, so a knife will do.) In a large bowl, toss vegetables in half cup olive oil, salt and pepper (plus garlic &/or onion powder if you’re into that), then move veggies to oven safe pan.
Bake tart shell and vegetables for 20 minutes, separately: Bake tart on middle rack of oven, and veggies on rack below.
While tart and veggies bake, mix ricotta, gruyere (or feta/goat/parmesan) and garlic. This can be done in a food processor if you’re feeling fancy, but isn’t necessary.
Let tart and veggies cool for five minutes post-baking. Once cooled, fill tart with cheese mix. Asemble the now slippery and warm veggies on top of cheese in a spiral formation, starting from the outside (crust) and working your way in towards, curling veggies into tiny coils the closer you get to the center.
Bake for another 15-20 minutes, until vegetables are soft and crust turns golden brown.
Drizzle with olive oil and garnish with herbs. Serve warm. Enjoy!
*For a dairy-free alternative, replace cheese filling with pesto.