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A Roasted Veggie Tart for Cozy Winter Nights


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A Roasted Veggie Tart for Cozy Winter Nights

Katie Schur

Lately, I've been obsessed with veggies! Maybe it's because I've been trying to load up on extra nutrients being under the weather this past week. No matter the reason. I am so glad that I signed up as a member of the Trustees, a local foundation that's dedicated to preserving Massachusetts natural treasures and promoting a love of local food. They are also the group that is behind one of my favorite places, the Boston Public Market. Last week, I took a class on mastering the art of cooking with veggies, and learned so many strategies for cooking with winter vegetables. Probably the most unforgettable part of the class was this roasted veggie tart...

 Roasted winter veggie tart. Pie crust + mustard sauce, carrots, parsnips, turnips, gouda and parmesan cheese. Delicious served with a side salad for cozy night inside. 

Roasted winter veggie tart. Pie crust + mustard sauce, carrots, parsnips, turnips, gouda and parmesan cheese. Delicious served with a side salad for cozy night inside. 

This week I've been testing out the recipe in my own kitchen, and I think I've got it down pretty close to the deliciousness that we created in the class. The best part about this tart is that it's a make-ahead course. You can freeze the dough before you bake the tart or roast the veggies ahead of time. It stands alone as a light meal with salad or you can add protein on the side (like chicken) for a more hearty dinner. It's also one of those meals that doesn't need to be served when it's piping hot from the oven. You can let it cool while transporting it to a party or setting the table. 


Crust (This recipe makes two crusts. You'll only need one for this recipe, but you can freeze the other and you'll be thanking yourself later)
-2 1/2 cups of flour (I recommend King Arthur all-purpose)
-1 teaspoon of salt
-2 sticks (8 oz.) of COLD unsalted butter
-1/2 a cup of ice water
-2 teaspoons of apple cider vinegar

To make the crust, measure out the flour into a medium sized bowl. Slice the butter into half inch slices and start to rub it into the flour mixture (either with your fingers or a pastry blender). When the mixture resembles large crumbs, add in the ice water and vinegar. Mix all of the ingredients together to form two ball shapes. Wrap each in plastic wrap and place this in the fridge for 1 to 4 hours until ready to bake. If not using the other crust, place it in the freezer. When ready to bake your tart, preheat the oven to 350 degrees F. Roll out the crust until it is the shape and diameter of your pie pan. Place the rolled out crust into the pie pan and bake for 10 minutes. You can let this pre-baked crust rest awhile while you are making the other ingredients. 

Veggies (use all or a combination of your choosing - I picked out several favorites at Stillman Farm in the Boston Public Market)
-2 or 3 carrots, try finding odd colored purple or yellow carrots to make it colorful
-1 parsnip
-1 turnip
-1/2 of a winter squash (delicata or orangetti works well) 
-1/2 of a leek, white and green parts only sliced into rings (we used leeks in class, but I didn't have any on hand at home and the recipe still tasted delicious!)

Sauce for roasting veggies
-2 tablespoons of honey (I love the wildflower honey from Boston Honey Company)
-3 tablespoons of olive oil
-1 tablespoon of balsamic vinegar
-Salt and pepper to taste

Additional toppings
2 or 3 tablespoons of mustard (I recommend Stonewall Kitchen Champagne Maine Maple Mustard which is now sold in our condiment bundles)
2 oz. of gouda cheese
2 oz. of parmesan or asiago cheese

Preheat oven to 375 degrees F. To make the tart, begin by peeling and chopping the veggies into similar shapes and sizes. Veggies that are the same size take the same amount of time to cook. Add the sliced veggies into a large mixing bowl. In a smaller bowl, whisk the sauce ingredients together. Pour the sauce over the veggies and toss to evenly coat. Line the veggies evenly in a baking tray. Roast in the oven for 6 - 12 minutes until veggies are cooked through and no longer crunchy.  Allow veggies to cool for several minutes so you don't burn yourself when arranging in your tart. 

Use a spoon to spread the mustard evenly over the pre-baked crust (kind of like a pizza!). Add a layer of half of the cheese.


At this point you can dump all of the veggies in or you can get really crafty with creating a veggie mosaic of sorts. I used the squash pieces to make a sun shape and filled in the big gaps with carrots and turnips. Top with the remaining cheese and bake for 7-10 minutes until the cheese is completely melted. 

Serve with salad, add a protein or pair with a glass of wine. Enjoy your cozy night in! If you're looking for a good mustard to try out in this sauce, be sure to check out the maine maple mustard sold in our condiment bundles. And thanks again to the Boston Public Market for the inspiration behind this new (now favorite) recipe. If you're in the Boston area, I encourage you to check out their classes