Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
In my humble opinion, tarts are just plain radical. You make a crust with 4 ingredients and smoosh it into the shape of a pan. You put some veggies in. You pour a three-ingredient custard over the top and bake. And then it looks (and tastes) awesome! Tarts are near the top of the list when it comes to best ratio of taste:difficulty to make.
We made this tart at the inaugural meeting of Girls and Good Eats, a fun group started by my beautiful and intrepid friend Brigette:
who also hosted that afternoon, and whose husband thought I was putting “pictures of her being a tart” on the Internet.
Brigette and I and two other lovely ladies got together for an afternoon of wine, cooking and talking. We each made a tart and two servings of a delicious carrot ginger soup, which will be a post for a later date. The idea was to make great, healthy and on-purpose lunches for the week ahead (sometimes, like when Dave goes out of town, I forget about making lunch and end up filling my lunchbox on the way out the door with random fruit, tomatoes, ends of loaves of bread and 2 lb. blocks of cheese). (I bring most of that cheese back home).
This tart was made almost entirely with local, organic and mostly homegrown ingredients, too!
Here’s what you need for this easy peasy entree:
Make your pie crust first – blend (or mix with your fingers or a fork) the butter, flour and salt until it is mealy. Then add the ice water a few teaspoons at a time until the dough comes together and is not sticky, but also not stiff. Honestly, it should feel like Play-Doh. I never really thought about it before, but perfect dough really does have the same consistency of Play-Doh. Let the crust rest in the freezer for 10-15 minutes while you prepare your vegetables.
Since there were four of us, we used a lot!
Grease your pan with a teensy bit of olive oil and roll the pie crust out and place it in the pan. Then, lay your vegetable slices in the pan so that they overlap. They will cook down quite a bit, so try to make sure each bite of tart will have 2-3 pieces in it.
Fill the whole pan up – eventually you may have to veer away from your beautiful pattern, but it will still look pretty when it cooks 🙂
When you have filled all of the tarts you’re making, mix up the milk, Parmesan and egg and pour them over the top. Bake the tarts at 425 for about 20 minutes. If you have four of them, it will take longer than that. In the meantime, have a glass of wine with your friends. Sprinkle the feta on top with about 10 minutes left of baking.
Bake until the tart is totally set in the middle and preferably has a little bit of browning. So far as I have heard, no one’s tart has lasted more than a day or two.
Oh yeah. It was that good.