Mixed Vegetable And Ricotta Tart - Cuisinart Core Custom FP-110 Series Manual

Mixed Vegetable and Ricotta Tart

This tart is almost too beautiful to eat. It can easily be the centerpiece of a brunch table or be a
lovely lunch or dinner when paired with a salad. Be sure to cut all vegetables so they fit into the
large feed tube horizontally to achieve the longest slices possible.
Yield: 1 tart, about 8 servings
INGREDIENTS
Dough:
Half recipe Pâte Brisée (page 37)
Vegetables:
1 medium sweet potato, peeled, halved
width-wise and cut to fit the feed tube
¼ medium butternut squash, peeled
1 medium to large beet, peeled and cut
to fit the feed tube
1 medium leek, trimmed and cut to fit
the feed tube
4 medium rainbow carrots, peeled and
cut to fit the feed tube
¼ cup halved grape tomatoes
2 tablespoons olive oil
INSTRUCTIONS
1. Roll out the pâte brisée so that it's between ¹⁄
pan with a removable bottom. Chill for a minimum of 1 hour in the refrigerator (or 30 minutes
in the freezer).
2. While the dough is chilling, prepare the vegetables. Preheat an oven to 425°F with racks in the
lower and upper thirds of the oven. Insert the medium slicing disc into the work bowl of the
food processor. Slice all of the vegetables, except for the tomato halves, on High, by laying
them horizontally in the large feed tube to achieve the longest slices. Line two baking pans
with parchment paper and divide the vegetables evenly among the two pans (put the leeks
and carrots on one pan, and the other vegetables on the other). Toss gently with a tablespoon
of olive oil and a pinch each of the salt and pepper per pan of vegetables. Transfer to the
preheated oven and bake until just tender. The carrots and leeks will take 10 minutes to cook
and the others about 20. Remove and allow to cool.
3. Reduce the oven temperature to 375°F. Dock the edges of the tart shell with the tines of a fork
(you want to make indentations but not fully go through to the bottom). Line the chilled tart
shell with parchment paper or foil and then weigh it down with pie weights (or dried rice or
beans). Put the shell into the preheated oven and bake for about 15 minutes, or until the
bottom is no longer wet. Carefully remove the parchment/foil and weights and return to the
oven until the edges of the crust are just browning. Remove and reserve.
4. While the dough is baking, prepare the ricotta filling. Remove the slicing disc and replace with
the fine shredding disc. Shred the Gruyère on High. Keep the Gruyère in the bowl and replace
the shredding disc with the chopping blade. With the unit running on High, drop the garlic into
Main Dishes
24
Pinch kosher salt
Pinch freshly ground black pepper
Filling:
2 ounces Gruyère
1 garlic clove, peeled
1 cup ricotta, drained if ricotta
is especially wet
1 large egg
Pinch freshly ground black pepper
½ teaspoon grated lemon zest
Olive oil, for brushing
Kosher salt, for sprinkling
-inch and ¼-inch thick. Fit into a 9- to 10-inch tart
8