This March 31 photo shows roasted butternut and herb tart in Concord, N.H. Photo by: Matthew Mead/AP
April 23, 2014 10:11:56 AM
Despite the simplicity of this tart -- the only ingredients are three vegetables and a few seasonings -- it delivers big flavor in a beautiful package.
The secret is in the layering. Yukon Gold potatoes, onion and butternut squash are sliced paper thin, then arranged layer upon layer in a pan. As you stack, chopped fresh herbs are sprinkled between those layers, then the whole thing is roasted until the vegetables are buttery tender.
The result is a delicious tart that is vegan, yet filling. A mandoline is the best choice for getting the vegetables paper thin. If you don't have one, use a food processor fitted with the thinnest slicing attachment. And if you prefer, sweet potatoes can be substituted for the Yukon Gold.
ROASTED BUTTERNUT AND HERB TART
Start to finish: 2 1/2 hours (30 minutes active)
Makes 6 servings
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 large Yukon Gold potatoes, peeled
1 large yellow onion
1 medium butternut squash, peeled and seeded
Olive oil cooking spray
Nutrition information per serving: 260 calories; 5 calories from fat (2 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 61 g carbohydrate; 7 g fiber; 6 g sugar; 5 g protein; 500 mg sodium.
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