Roasted Vegetable Tart with Roasted Garlic Pastry

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Ingredients

1 Cup + 2 tablespoons all-purpose flour
Pinch salt
4 Tablespoons unsalted butter- cut into 1/2" dice
2 Tablespoons very cold water
1 Fresh beet, blanched for 20 minutes, remove skin - cut in medium dice
1 Sweet potato - cut in medium dice
4 Cloves garlic- minced and roasted
1 Parsnip- peeled and cut into medium dice
1 Carrot- peeled and cut into medium dice
1 Red pepper - cut into medium dice
Salt and pepper
1 Cup crumbled pepper goat cheese
1/2 Cup olive oil
2 Tablespoons minced fresh thyme
1 Tablespoon balsamic vinegar

Preparation

1. Place flour, diced cold butter, minced roasted garlic and salt in a food processor. Pulse machine until mixture resembles coarse cornmeal. Drizzle in cold water until dough ball forms, remove from food processor and continue kneading on a lightly floured surface. Wrap in plastic and chill. Remove from the refrigerator and roll out on a floured surface, transfer to a 9-inch fluted tart pan with a removable bottom. Dock bottom with a fork and line pan with foil and cover with dry beans (blind baking). Bake in a preheated oven at 350 degrees for 15 minutes. Remove foil and beans. Continue baking until golden brown. Remove from oven and let cool.

2. While crust is still baking, place all cut vegetables in a large bowl, toss with olive oil. Season with salt, pepper, and thyme. Place in a large roasting pan and roast uncovered for 20 minutes or until golden brown. Reserve.

3. Cover bottom of pre-baked tart with goat cheese, cover cheese with roasted vegetables and keep warm. Sprinkle with balsamic vinegar and a fresh grinding of black pepper.