- Prep Time:30 min
- Cook Time:30 min
- Serves:8
asparagus, bell pepper, carrots, fontina cheese, half and half, new potatoes, Plugrá European-Style Butter, red onion, shollot, thyme leaves, unsalted, vegetable tart recipe, zucchini,
This rustic side dish features thyme butter-roasted vegetables, classic béchamel cream sauce and shredded fontina cheese baked golden and bubbly in a rustic hand-shaped butter pastry crust.
Why try? This savory side dish takes the dessert form of the tart in a different, delicious direction.
Recipe courtesy of Plugrá®
Ingredients
THYME BUTTER ROASTED VEGETABLES:
2 tablespoons Plugrá European-Style Butter, unsalted, melted
2 cups small new potatoes, 1 1/2 -inch dice
2 cups asparagus spears, 2-inch dice
1 cup zucchini, 2-inch dice
1/4 cup red or orange bell pepper, 2-inch dice
1/4 cup red onion, 2-inch dice
1/4 cup carrots, 1-inch slice
1 teaspoon fresh thyme leaves
1/2 teaspoon garlic and pepper seasoning
1/4 teaspoon kosher salt
BECHAMEL CREAM SAUCE:
3 tablespoons Plugrá European-Style Butter, unsalted
1 shallot, finely minced
2 tablespoon flour
1 cup half and half cream,
1/4 teaspoon each: kosher salt, black pepper and nutmeg
1 1/4 cups shredded fontina cheese
BUTTER PASTRY: 1 1/4 cup flour
1/2 teaspoon kosher salt
4 ounces Plugrá European-Style Butter, unsalted, cold, cut into 1/2 inch pieces
3-4 tablespoons ice water
1 egg yolk
2 tablespoons cream
Preparation
THYME BUTTER ROASTED VEGETABLES: Preheat oven to 400°F.
Combine melted Plugrá Butter, vegetables and seasonings in a large bowl and toss to blend. Arrange on a baking sheet; roast uncovered for 25 to 30 minutes, or until golden. Adjust seasoning; cool.
BECHAMEL CREAM SAUCE: Heat Plugrá Butter in a small nonstick skillet until melted; add shallots and sauté over low heat for 2 minutes, stirring frequently.
Add flour and whisk to blend; cook for 1 minute, whisking constantly. Slowly add cream and whisk to blend; season with salt, black pepper and nutmeg. Heat over low heat for until sauce has thickened. Cool.
BUTTER PASTRY: Combine flour and salt in food processor bowl fitted with a steel blade. Add cold butter and pulse until mixture resembles coarse meal. Slowly drizzle in ice water and pulse until just incorporated.
Turn out dough onto a lightly floured surface and form into a 5-inch disk. Cover and chill at least 1 hour.
ASSEMBLY:
Preheat oven to 450°F.
Roll out pastry dough on a floured work surface into a 12-inch circle. Transfer to a baking sheet lined with baking paper.
Combine roasted vegetables, 1/2 cup cream sauce (reserve remaining cream sauce for later use in another recipe) and shredded fontina cheese in a large bowl and toss until just blended; arrange in center of pastry dough, leaving a 2 to 3-inch border around outer edges of dough.
Fold outer edges of dough over vegetables, pleating pastry dough as you fold. Combine egg yolk and cream in a small bowl and whisk to blend; brush lightly over crust.
Bake uncovered for 25 to 30 minutes, or until crust is golden. Slice into wedges to serve.
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