The Bouquet Tart Recipe

Ingredients

• 1 pie crust
• 1 medium carrot, peeled and thinly sliced
• 1 medium beet, peeled and thinly sliced
• 1 small leek, white and light green parts only, thinly sliced
• 1/2 cup thinly sliced fennel bulb
• 1/2 cup thinly sliced turnip
• 1/2 cup thinly sliced radish
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch tart pan.
3. In a large bowl, mix together the carrot, beet, leek, fennel, turnip, and radish.
4. In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, thyme, rosemary, salt, and pepper.
5. Add the dressing to the bowl with the vegetables and toss to coat everything well.
6. Arrange the vegetables in the prepared tart crust in a decorative fashion. Starting at the outside edge and work your way inward, layering the vegetables so that they create a mound in the center.
7. Bake the tart in preheated oven for 45 to 50 minutes, or until the crust is golden brown and the vegetables are cooked through.
8. Remove the tart from the oven and let it cool for at least 10 minutes before slicing and serving.

Verdict

The Bouquet Tart is a savory and visually stunning dish. The combination of root vegetables is perfect and the crust is flaky and buttery. The honey and balsamic dressing gives the vegetables a nice sweetness that balances the tartness from the vinegar. This dish is perfect for a special occasion or a dinner party.

Serving Suggestions

This tart can be served as a main course or a side dish. It pairs well with a simple green salad and a glass of white wine. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.