This is my first time back participating with the #SRC (Secret Recipe Club) since before Christmas. It actually seems like a much longer time than just a few months, and I must say I missed it. As my first blog assignment out of the 2014 gate I was excited to be given The Wimpy Vegetarian’s blog and recipes to peruse and choose from. I recipe I chose was Susan’s Kale and Cauliflower Tart in a Cheddar Crust.
By now you might be noticing that my recipe, Roasted Vegetable Tart with Cheddar Cheese Crust looks and sounds nothing like Susan’s. I humbly take my hat off on this one and ask for your forgiveness. While I did have the kale on hand (purchased specifically for Susan’s recipe), I also got to thinking of all the other great vegetables I had in my fridge that would make some delicious filling for the cheddar cheese crust, and ones that my family might enjoy a little more than the kale.
Fast forward to the cutting board and the cheese grater, here is the still 100% vegetarian recipe I wound up making that was completely inspired by Susan…even if I colored way out of her lines. That said, I totally urge you to check out Susan’s recipe because it’s far, far prettier than mine!
ROASTED VEGETABLE TART WITH CHEDDAR CHEESE CRUST
{PRINT THIS RECIPE}
For the crust:
2 1/4 cup all-purpose flour
1 stick butter, cut into pieces
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 tablespoon apple cider vinegar
4-5 tablespoons ice water (more if needed)
For the filling:
1 large sweet potato, peeled and cut into 1/2″ cubes
2 cups broccoli florets
1 cup cauliflower florets
1/8 teaspoon fresh nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1 large red onion, sliced thin
1 1/2 cups shredded mozzarella cheese
cayenne pepper to taste
To make the crust:
-In a food processor, pulse the flour, butter, salt, cayenne pepper, cheese until crumbly. Add in the ice water and vinegar and continue to pulse until the mixture comes together in a ball. *Note – You may need to add additional ice water to achieve this.
-Remove the dough from the processor and flatten it into a disc. Wrap the dough in plastic wrap and chill for at least 30 minutes. While the dough is chilling, prepare the filling.
To prepare the filling:
-Preheat oven to 450 degrees
-In a large bowl toss the sweet potatoes, broccoli, cauliflower, with the olive oil.
-Place the veggies in an even layer on a baking sheet and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
-Roast in the preheated oven for approximately 15 minutes. Remove and allow to cool.
-While the veggies are roasting, in a large skillet over medium/high heat, caramelize the onions in the butter, stirring occasionally, until they’re deeply browned in color. Cool.
To assemble the tart:
-Turn the oven heat down to 375 degrees.
-Prepare a tart pan by spraying with non-stick cooking spray.
-Roll out the chilled dough to approximately 1/8″ thickness and large enough to cover the bottom of the tart pan and up the sides.
-Transfer the rolled dough to the tart pan and press the dough firmly into the pan and up the sides.
-Prick the bottom of the dough with a fork.
-Place the tart pan on a baking sheet and bake for approximately 20 minutes.
-Remove the tart pan from the oven and spread the caramelized onions evenly on the bottom of the crust.
-Top the onions evenly with the roasted veggies.
-Spread the mozzarella cheese evenly over the veggies and sprinkle with a touch more cayenne pepper.
-Return the tart back to the oven and bake until the cheese is completely melted and browned.
-Cool for about 10 minutes on a wire rack.
-To serve, place the tart on top of a bowl and allow the sides of the pan to fall away. The bottom of the pan will remain with the tart.
-Cut into desired shapes and serve warm.
Open wide…You’re going to love this!
To see all the other fantastic recipes shared in this week’s #SRC, check out the links below by all the other group D Secret Recipe Club members… but be forewarned, you’re going to get very, very hungry!
Until we eat again,
Welcome to my Kudos Kitchen.
Oh yeah…I like the looks of BOTH versions — yours and hers! There's nothing wrong with coloring outside the lines when it comes to playing in the kitchen, IMHO.
Thanks, Dorothy! I couldn't agree more 🙂
Welcome back to the group! I think taste beats looks by far, and I actually liked the looks of your production, so your post is fine with me… i wish I had a slice for lunch! 😉
This tart look SO amazing – perfect for this time of year! And I must get a tart pan like yours – I love the gorgeous crimped edges it gives the pan.
That looks beautiful and tasty!!! Great SRC pick!
Love how this is chockfull of veggies! Great for kids and the addition of cheese I'm sure I can pass it off as pizza 🙂 Great SRC pick!
I love how yours looks! Just amazing and sounds so yummy! Great coloring outside the lines!
What a delicious meal for Meatless Mondays (or any day)! Great pick this month. Thanks for sharing 🙂
Both the filling and the crust sound fabulous – great pick!
Yum! Great choice!
I love it when you *colour way outside the lines*…great looking vegetable tart Renee.
I'm so glad you chose this recipe – and so glad you liked it. No problem in my kitchen with coloring outside the lines – I live outside the lines 🙂 Sorry I hadn't commented earlier – I've had the flu and am just now getting to commenting on this months wonderful recipes!