Mixed Vegetable And Ricotta Tart - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Nutritional information per falafel:
Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g • sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g

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 (60 ml) halved grape tomatoes
2 tablespoons (30 ml) olive oil
INSTRUCTIONS
1. Roll out the pâte brisée so that it's between ¹⁄
9- to 10-inch (23 x 25 cm) tart 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 (220°C) 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 (15 ml) 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 (190°C). 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.
Pinch kosher salt
Pinch freshly ground black pepper
Filling:
2 ounces (57 g) Gruyère
1 garlic clove, peeled
1 cup (250 ml) ricotta, drained if ricotta
is especially wet
1 large egg
Pinch freshly ground black pepper
½ teaspoon (2.5 ml) grated lemon zest
Olive oil, for brushing
Kosher salt, for sprinkling
-inch (0.3 cm) and ¼-inch (0.6 cm) thick. Fit into a
8
Main Dishes
23