Winter Root Vegetable Cheese Tart
Ready-made filo makes a flaky vessel for a creamy ricotta mixture and whatever veggies you have on hand.
By Yankee Magazine|Jan 10 2022|
Winter Root Vegetable Cheese Tart
Photo Credit: Mark Weinberg | Food Styling by Kaitlin Wayne | Prop Styling by Veronica OlsonThis tart makes use of whatever hearty winter vegetables you have on hand. We focused on sweet root vegetables, but you could also use cauliflower, cabbage wedges, potatoes, or broccoli.
From “Baking Power,” January/February 2021
Yield:
6-8 servings
Ingredients
4 tablespoons salted butter, melted, plus more for pan
6 cups sliced sweet root vegetables of your choice, such as carrots, parsnips, sweet potatoes, celeriac, beets, or turnips
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fennel seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon plus 1/2 teaspoon kosher salt
1 3/4 cups whole-milk ricotta
3/4 cup finely crumbled feta
1 large egg, lightly beaten
1/4 cup chopped walnuts
1/3 cup thinly sliced scallions
8 sheets phyllo pastry (thawed, if frozen)
2 teaspoons chopped fresh thyme
Instructions
Preheat your oven to 400°. Butter an 8-by-11½-inch rectangular or 12-inch circular tart pan with removable bottom and set aside. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the root vegetables with the olive oil, honey, fennel, coriander, and 1 teaspoon kosher salt. Arrange them in a single layer on the baking sheet and transfer to the oven. Bake, turning the pan halfway through cooking time, until tender and golden, 30 to 35 minutes.
Meanwhile, make the filling: In a medium bowl, stir together the ricotta, feta, egg, walnuts, scallions, and remaining 1/2 teaspoon salt. Set aside.
Set the buttered tart pan on a rimmed baking sheet. Take one sheet of phyllo and lay it in the pan so that it drapes over the sides. (How this works depends on the shape of your pan. If rectangular, this will be straightforward. If round, you’ll need to lay the phyllo diagonally and rotate the sheets so that the whole pan is eventually covered.) Brush the first sheet of phyllo with butter. Lay the second piece over that, then butter. Repeat until all 8 sheets are used.
Spoon the filling into the tart and spread evenly. Arrange the roasted vegetables on top, then sprinkle with thyme. Bake until the phyllo is golden brown and the center is set, 35 to 40 minutes.
Oh perfect! I’m making two dishes soon and I was rooting around (ahem) for a nice side dish. Osso buco comes first then Porcupines. Sounds perfect but I’ll make a crust for a galette as filo always seems a bit wimpy to me.
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Sounds very tasty. Must try.
Looks delicious! How many calories?
Hi there. Unfortunately, we aren’t able to provide nutritional information for recipes, but if you search online for “Recipe Nutrition Calculator” you will find a lot of sites that will do the math for you. Thanks!
I made this for Pi Day (3/14). My husband and I both liked it very much. I used potatoes, carrots, onions, turnip, and broccoli for the vegetables. I cut back a bit on the seeds because I was not familiar with them and didn’t know how they would taste; next time I will use the full amount called for. And I agree with Renee P. – I think I might use a different crust option next time.
Should the oven temp remain at 400° for the final 35-40 min bake, or should it be a bit lower at 350° – 375°? Wondering if 400° for so long will burn delicate filo and pre-roasted veg. Thanks! Trying for New Years!