Root Vegetable Tarts with Rosemary

[aargnzarf]

This is from A Year in a Vegetarian Kitchen by Jack Bishop. It's
listed as a fall recipe, but we have a lot of the ingredients right
now so I thought I would share.

The books says that fennel is a nice addition to the tarts and can
also take place of the carrots, though I haven't tried this variation yet.

1 14 ounce package frozen puff pastry, referably an all-butter brand
4 small turnips (about 10 ounces), scrubbed and cut into 1-inch chunks
or wedges
1 medium red onion (about 6 ounces), cut into 8 wedges
2 medium carrots, peeled and cut into 1-inch chunks
2 tablespoons exra virgin olive oil
salt and freshly ground black pepper
2 teaspoons basalmic vinegar
1/2 teaspoon minced fresh rosemary

1. Defrost the puff pastry according to package insructions,
preferbly in the refrigerator for several hours.

2. Move an oven rack to the middle position and heat the oven to 400
degrees. Spread out vegetables on a large rimmed baking sheet.
Drizzle 1 teaspoon of the oil over the vegeables and toss to coat
evenly. Sprinkle the vegetables with salt and pepper to taste.
Roast, turning once after about 25 minutes, until golden brown in
spots, about 40 mins. Remove the vegetables from the oven but do not
turn the oven off.

3. As soon as the vegetables go into the oven, unfold the puff pastry
on a lightly floured work surface and remove the paper liners. Cut
the pastry along the seams into 4 rectangles. Refrigerate 2
rectangles and reserve for another use. Roll the remaining 2
recangles into 7 inch squares. Transfer te rolled puff pastry squares
to a large baking sheet and refrigerate until well chilled, about 30
minutes.

4. When he vegetables come ot of the oven, scrape them into bowl and
toss with the remining 1 tablespoon oil, the vinegar, and the
rosemary. Adjust the seasonings, adding salt and pepper to taste.
Spoon the vegetables over the puff pastry squares, leaving a 3/4 inch
border around the edges.

5. Bake the tarts until the pastry is deeply browned, 25 to 30
minutes. Serve immediately or cool and serve at room temperature.