Vegetable Tarts

Rival the roast or dish up an unexpected side with savory tarts

RED ONION AND BALSAMIC TARTE TATIN (RECIPE PAGE 35)

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

BY ROBIN ASBELL

As you plan your holiday feasts, you’ll want to make sure the meatless diners have an enticing main course that rivals the turkey or ham. Enter the vegetable tart. Simple vegetables take on meaty intensity when roasted, braised or caramelized, and a tender crust cradling the savory, herb-laced vegetable filling is a sure way to please everyone, whether served as a main dish or a side.

To stand out on your holiday table, each of these hand-crafted stunners embraces the seasonal flavors we crave—including a vegan option—and they will harmonize with the other dishes on your menu. If you are looking for the fastest option, take a look at the Broccoli, Cauliflower and Cheddar Tartlets. Prepared puff pastry and the option of using frozen veggies make these gorgeous little pies easy to pull off. Rest assured to those with pastry-making anxieties—in each of the recipes here, you can swap out the homemade dough with a premade version—we won’t tell anyone! For the Butternut Squash, Rosemary and Fontina Tart you could buy pre-peeled and cubed squash to save time prepping the filling, too. Frozen puff pastry is the base for both the Caramelized Onion and Apple Tart with Gruyère and the Red Onion and Balsamic Tarte Tatin. For the Roasted Shiitake and Hazelnut Pesto Tart, you can either stir up a simple yeasted dough, or use frozen dough for a tasty tart, so don’t hesitate to make these show-stoppers.

Butternut Squash, Rosemary and Fontina Tart MAKES 8 SERVINGS

Winter squash is perfect for your holiday meals, and the tender, orange squash looks beautiful wrapped in a flaky crust. A handful of fresh spinach further complements the color with a pop of green, and herbal notes from rosemary help the flavors match the irresistible presentation.

For the Crust 11/2 cups all-purpose flour 3/4 teaspoon salt 11/2 sticks unsalted butter, chilled 1/2 cup ice water, approximately For the Filling 2 tablespoons extra-virgin olive oil 1 large onion, chopped 4 cups peeled and cubed butternut squash, 1 pound (after processing) 2 tablespoons fresh rosemary 1/2 teaspoon salt 1/2 cup white wine 2 cups fresh spinach, chopped 5 ounces fontina cheese, shredded 1 large egg, whisked

1. Make the crust: In a bowl, mix the flour and salt, then use the coarse holes of a grater to grate in the butter, tossing the shreds with the flour with your fingers as you go. Then, while fluffing the mixture with a fork, drizzle in 6 tablespoons ice water and stir until the dough forms a ball. (If need be, add a few teaspoons more water to bring it together.) Don’t over work. After forming the ball, cover tightly with plastic wrap and chill for 2 hours. If using prepared pastry, let it come to room temperature. 2. Line a large, rimless baking sheet with parchment and reserve. Heat the oven to 400°F. 3. In a large skillet, warm the olive oil over medium-high heat for a few seconds, then add the onion and stir. When it starts to sizzle, reduce the heat to medium-low and stir occasionally for about 10 minutes. The onion should be soft and lightly golden. Increase the heat to medium-high heat again. Add the squash cubes, rosemary and salt and stir until the squash is lightly browned in spots, about 5 minutes. Pour the wine over the vegetables in the pan and cover. Reduce the heat to medium and cook for about 5 minutes, until the squash is tender when pierced with a knife. Add the spinach to the pan and stir, cooking until the spinach is bright green and wilted and the pan is nearly dry. Remove from the heat and let cool for about 10 minutes. 4. Dust the counter lightly with flour and place the dough round on the flour. Sprinkle the top of the round lightly with flour. Use a rolling pin to roll the dough out to a 14-inch round. Transfer to the prepared baking sheet. 5. If using prepared dough, unroll 2 crusts and stack them. Use a rolling pin to roll the stack out to make one 14-inch round, then transfer to the baking sheet. 6. Spread about 1/2 cup of the shredded cheese on the crust, leaving a 2-inch border bare. Spread the vegetable mixture over the cheese, using your spatula to distribute it evenly. Sprinkle with the remaining cheese. 7. Fold the dough in 2-inch sections over the filling, forming pleats. When a rustic rim is formed, brush with egg. 8. Bake for 30 minutes, until golden brown on top and the pastry is crisp. Serve hot. Leftovers keep for 3 days, tightly covered in the refrigerator.

Cook’s Notes:

• You can use 2 prepared refrigerated pie crusts if you prefer. Also, look for pre-peeled and cubed squash in the produce section of your store to save a step. • Sliver a couple thin slices of prosciutto and sprinkle them over the hot tart before serving if you prefer a non-vegetarian option.

Caramelized Onion and Apple Tart with Gruyère MAKES 6 SERVINGS

The sweet and savory flavor of truly caramelized onions is something you just can’t rush, so make sure to give yourself time to let the process happen. An hour and a half over low heat is needed to work the magic that transforms the humble onion into a star. Use Granny Smith or another firm, tart apple variety for this so it will be less sweet than the onions and play beautifully with the nutty, tangy Gruyère.

2 pounds yellow onions, slivered 2 tablespoons unsalted butter 2 tablespoons fresh thyme, chopped 2 large Granny Smith apples, peeled and sliced 1/2 teaspoon salt flour, for dusting work surface 1 sheet puff pastry, thawed 1 large egg, whisked 4 ounces Gruyère cheese, shredded

1. First, caramelize the onions. In a large skillet, melt the butter over medium heat and add the onions. Stir until the onions are coated with butter and starting to sizzle, about 4 minutes. Reduce the heat to medium-low and cook for at least 1 hour 30 minutes, stirring occasionally. They will be shrunken, soft and golden brown. Add the thyme, apple slices and salt and increase the heat to medium, stirring and turning until the apples are softened, about 4 minutes. Remove from the heat and let cool completely, about 10 minutes. 2. Line a rimless sheet pan with parchment paper and reserve. Heat the oven to 400°F. 3. Lightly dust the counter with flour and place the puff pastry on it. Fold the edges of the pastry over 1/2 inch to form a rim, using a fork for sealing the dough and making a pleat pattern around the edge. Brush the entire pastry surface with egg. Spoon the onion filling over the pastry, and cover with the Gruyère cheese, leaving the rim bare. 4. Bake for 20 to 25 minutes, until the pastry is puffed and crisp and the cheese is golden. Cut in 6 even squares and serve immediately.

BUTTERNUT SQUASH, ROSEMARY AND FONTINA TART

BROCCOLI AND CAULIFLOWER TARTLETS WITH CHEDDAR

Broccoli and Cauliflower Tartlets with Cheddar MAKES 9 SERVINGS

Broccoli, cauliflower and cheddar is one of the most delicious—and kid-friendly— combos you will find, and putting them into a puffy, golden brown tartlets makes them a surefire family-pleasing treat. If you want to skip chopping, you have the option to use frozen vegetables. Puff pastry makes this very easy; you can even make the vegetable filling a day ahead of time and assemble them on the big day. If you aren’t cooking for vegetarians, you can chop a slice of ham to add to the filling.

1 tablespoon extra-virgin olive oil 1 large onion, chopped 1 cup chopped broccoli, fresh or frozen and thawed 1 cup chopped cauliflower, fresh or frozen and thawed 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup shredded sharp cheddar cheese flour, for dusting work surface 1 sheet puff pastry, thawed 1 large egg, whisked with 1 tablespoon water

1. Heat the oven to 400°F. Line a sheet pan with parchment paper and reserve. Gather a pastry brush, a cup for the egg wash and a fork for sealing the tartlets. 2. In a large sauté pan, warm the olive oil over medium-high heat for a second, then add the onion. Stir until it starts to sizzle, about 2 minutes. Reduce the heat to medium-low and stir occasionally for about 5 minutes. Add the raw broccoli and cauliflower, thyme, salt, and pepper and stir, then cover the pan for 5 minutes. (If using frozen broccoli and cauliflower, pat dry and stir into the onions, then remove from heat.) 3. Uncover the pan and test for doneness by piercing a piece with a paring knife. The veggies should be tender; if not, stir and cook a few minutes longer. 4. When tender, scrape the veggies into a bowl to cool. When cooled to room temperature, about 10 minutes, stir in the cheddar cheese. Reserve. (You can prepare the recipe up to this point and refrigerate, tightly covered, for up to 2 days.) 5. To make the tartlets, lightly flour a counter and place the puff pastry on the flour. Lightly dust the top with flour and use a rolling pin to form it into a 12-inch square. 6. Cut the dough into 9 pieces by dividing in three even slices and then slicing those into three even squares. 7. Brush the egg wash over the puff pastry squares, then place a rounded tablespoon of filling into the center of each square. 8. Fold each square over the filling, corner to corner, to make a triangle. Use a fork to seal the border of each tartlets, and poke a hole in the top of each one. Transfer to the prepared baking sheet, with an inch between the tartlets. Brush the tops with remaining egg wash. 9. Bake for 20 minutes, until puffed and golden. Serve hot. Cook’s Note: The tartlets are delicious on their own, but you can offer a dipping sauce for a splash of color and flavor. Dips can be served at room temperature. Basil Aioli: Combine 1/2 cup mayonnaise, 2 tablespoons prepared pesto and 1 tablespoon extra-virgin olive oil in a small bowl and stir until mixed. Serve as a dip. Honey Mustard: Stir together 1/4 cup honey and 1/4 cup Dijon mustard. Red Pepper Dip: In a food processor, place 2 jarred roasted red peppers (drained and patted dry) 2 tablespoons pine nuts or almonds, 1/2 teaspoon paprika, and 1/2 teaspoon salt and purée. Add 2 tablespoons red wine vinegar and 1 tablespoon extra virgin olive oil and purée, stopping and scraping the sides as needed until smooth.

Red Onion and Balsamic Tarte Tatin MAKES 6 TO 8 SERVINGS

If you are looking for a dramatic flourish, bake this burnished golden tarte Tatin and unmold it just before serving. You’ll need a 10-inch cast iron skillet with a lid (or foil) to cover it in the oven as well as a platter that will hold a 10-inch tart when you flip it out of the pan. Most of the work here is done by the oven, which transforms a pile of slivered red onions into a sweet and tangy topping for the buttery pastry.

2 tablespoons unsalted butter 11/2 pounds (about 2 large) red onions, slivered 1/2 teaspoon salt 1 tablespoon fresh thyme, plus sprigs for garnish 2 tablespoons balsamic vinegar 1 tablespoon light brown sugar flour, for dusting work surface 1 sheet puff pastry 2 ounces chèvre cheese, crumbled

1. Heat the oven to 400°F. Place a 10-inch cast iron skillet over low heat and add the butter. Add the slivered onions and salt and stir to coat. Cover the pan with foil or an oven safe lid, place in the oven, and bake for 20 minutes. 2. Place the pan back on the burner and uncover, then add the thyme, balsamic vinegar and brown sugar. Turn the burner on to medium-low and bring the mixture to a boil as you stir gently to mix. The liquid will boil off quickly—as soon as it is almost dry, take the pan off the heat. 3. On a lightly floured counter, roll out the puff pastry to an 11-inch square, and use a fork to prick it several times, all over the square. Lay the square over the onions in the pan and use a spatula to tuck the edges down along the rim of the pan. 4. Bake 25 to 30 minutes, until the pastry is golden brown and puffed. Remove the pan from the oven and let cool for about 1 minute before using oven gloves to cover the pan with a large plate and, holding tightly, flipping the pan and plate so the tart is inverted onto the plate. Lift off the pan and use a spatula to remove any remaining onion slivers and place them on the tarte. Sprinkle crumbled chevre over the tarte and serve hot.

Roasted Shiitake and Hazelnut Pesto Tart MAKES 6 SERVINGS

This flavorful tart is designed as a vegan option, but if you want to add a little Parmesan cheese, you can. Hazelnuts give the tart a deep flavor, but if you don’t want to toast and skin the nuts, you can use walnuts.

For the Crust 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 2 teaspoons yeast 1/2 teaspoon salt 1/2 cup warm water 2 tablespoons extra-virgin olive oil

For the Pesto 1/4 cup whole hazelnuts or walnut pieces, plus 2 tablespoons 1/2 cup fresh parsley 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil

For the Vegetables 8 ounces shiitake mushrooms, sliced 1 large yellow onion, chopped 1/2 large red bell pepper, sliced thinly and cut in ½-inch pieces 2 tablespoons fresh sage, chopped 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil

1/2 cup shredded Parmesan (optional)

1. If using frozen rolls, thaw 10 1-ounce rolls or 5 2-ounce (Texas) rolls, or a loaf of whole-wheat dough, of which you’ll use half. 2. To make the crust, place the all-purpose and whole-wheat flours, yeast, and salt in a large bowl and whisk to mix. In a cup, stir the water and olive oil, then pour into the flour mixture. Stir until mixed, kneading gently with your hand to make a slightly sticky, soft dough. Place the dough in an oiled bowl and let rise for 1 hour while you prep the rest of the tart ingredients. 3. For the pesto: To skin hazelnuts, heat the oven to 350°F. Spread the nuts on a sheet pan and bake for 10 minutes. Take out the hazelnuts and place in the center of a kitchen towel, then rub with your palms to remove the skins. Transfer the skinned nuts to a small bowl and discard the skins. (If using walnuts, leave untoasted.) 4. In a food processor, place 1/4 cup of the hazelnuts or walnuts in the bowl and add the parsley and salt. Cover and process to purée. Scrape down and repeat until smooth. Add the olive oil and process to make a spreadable paste. Transfer to a small bowl. Then, coarsely chop the remaining nuts and reserve for topping the tart. 5. Heat the oven to 400°F. In a 9x13-inch baking pan, place the shiitakes, onion, red bell pepper, sage and salt. Drizzle with olive oil and toss to mix. Cover the pan with foil. Bake for 20 minutes, then uncover and bake for 10 minutes longer. The vegetables should be very tender. 6. To assemble the tart, lightly flour the counter and place the dough on it. If you are using frozen dough, press the roll dough into a ball and flatten, or cut the loaf dough in half and form a ball with half of it. (Use the remainder for another meal.) Line a sheet pan, preferably rimless, with parchment paper. 7. Lightly flour the round of dough and roll out to a 12- to 13-inch round, then transfer to the prepared sheet pan. 8. Spread the pesto over the dough, leaving 1 inch bare around the edge. Cover the pesto with the roasted vegetables, then sprinkle with chopped hazelnuts or walnuts. Fold the rim of the dough over the filling in 1-inch side sections. If desired, sprinkle with shredded Parmesan. 9. Bake 20 to 25 minutes until the dough is golden brown and firm to the touch. Cool briefly before cutting. Leftovers keep, tightly covered in the refrigerator for up to 3 days. Cook’s Note: It’s easy to stir up the homemade dough, but to make this a little easier, you can buy a 10-ounce bag of frozen whole-wheat bread dough or frozen dinner roll dough and use them to make the crust. 

BUTTERNUT SQUASH, ROSEMARY & FONTINA TART:

PER SERVING: CALORIES 384; FAT 27g (sat. 15g); CHOL 90mg; SODIUM 531mg; CARB 28g; FIBER 3g; ADDED SUGARS 0g; PROTEIN 9g

CARAMELIZED ONION & APPLE TART W. GRUYÈRE:

PER SERVING: CALORIES 442; FAT 27g (sat. 10g); CHOL 62mg; SODIUM 451mg; CARB 41g; FIBER 4g; ADDED SUGARS 0g; PROTEIN 12g

BROCCOLI & CAULIFLOWER TARTLETS W. CHEDDAR:

PER SERVING: CALORIES 213; FAT 15g (sat. 4g); CHOL 27mg; SODIUM 255mg; CARB 16g; FIBER 1g; ADDED SUGARS 0g; PROTEIN 5g

RED ONION & BALSAMIC TARTE TATIN:

PER SERVING: CALORIES 290; FAT 19g (sat. 6g); CHOL 12mg; SODIUM 299mg; CARB 26g; FIBER 2g; ADDED SUGARS 1g; PROTEIN 5g

ROASTED SHIITAKE & HAZELNUT PESTO TART:

PER SERVING: CALORIES 277; FAT 19g (sat. 2g); CHOL 0mg; SODIUM 599mg; CARB 23g; FIBER 4g; ADDED SUGARS 0g; PROTEIN 6g

ROASTED SHIITAKE AND HAZELNUT PESTO TART