Source: Food52, January 25, 2016
For the dough:
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold (or frozen) unsalted butter, cut into pea-sized bits
1 large egg
1 teaspoon ice water
9- or 9 1/2-inch tart pan with removable bottom
For the filling:
1 small rutabaga, about 4 ounces
1 small turnip, about 3 ounces
2 – 3 medium parsnips, about 8 ounces
1 small head of celery, or a part of a large head, about 4 ounces
Extra virgin olive oil
Freshly ground white pepper
Freshly ground black pepper
3 large eggs
6 – 8 ounces soft goat cheese
1/2 cup whole milk
1/4 teaspoon ground nutmeg
- To make the dough: In a bowl of food processor, combine flour, sugar and salt. Pulse a couple of times to blend. Add the butter and pulse several more times, until butter is coarsely incorporated into the mixture. In a small bowl, beat the egg with the ice water. Pour about a third of the egg mixture into the dough and pulse once or twice. Repeat two more times. Pulse only once or twice after each addition, and do not over-process the dough. (The dough shouldn’t form a ball or ride on the blade, but just barely come together in a moist, malleable mass.) Place the dough on a work surface dusted with flour, gather into a ball, and then gently flatten into a disk. Wrap with plastic wrap and place into refrigerator for at least 3 hours or overnight.
- To roast the vegetables: Heat the oven to 375°F convection (400°F regular). Peel the vegetables, wash, and cut into 1/4-inch dice. Drizzle the vegetables generously with olive oil, and season with salt, a generous amount of white pepper, and a pinch of black pepper. Place on a baking sheet and bake for about 40 minutes, until the vegetables are soft and begin to develop deep golden crust around the edges. Mix the vegetables often with a spatula, to prevent them from getting charred. Remove the vegetables from the oven and let them cool. (Roasted vegetables can be kept overnight in a closed container.)
- To make the tart: Heat oven to 375°F convection (400°F regular). Butter and flour the tart pan. On a lightly floured surface, roll the dough into a round. The rolled-out dough should be about 1/4-inch thick and at about 11 to 12 inches in diameter. Transfer the dough to the pan without stretching it, and press gently against the bottom and the sides. Trim the edges. Transfer the pan to refrigerator and chill the dough for about one hour.
- When ready to bake, using a fork, prick the dough all over. Cover the dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and bake for additional 5 minutes until it is lightly golden. Remove the pan from the oven and let the dough cool before adding the filling.
- Reduce the heat to 350°F convection (375°F regular).
- In a small bowl, work the goat cheese with a fork until it is smooth and pasty. Slowly add milk, a tablespoon at time, and mix until fully incorporated. The mixture should have the consistency of heavy whipping cream. In a separate medium bowl, whisk the eggs. Add the cheese mixture, nutmeg, and a pinch of salt. Arrange the vegetables in the tart and then slowly pour the egg mixture over. (You may not be able to fit all of either the vegetables or the egg mixture, depending on how large your vegetables were.) Bake the tart until filling is set and pastry is golden brown, about 45 to 50 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.
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