This crispy tart is made with asparagus and tricolored carrots over a puff pastry with caramelized shallots, crème fraiche, and thyme. I have to admit I was so eager to eat this that I took it out of the oven before it was fully cooked, my apartment smelled so good I couldn't resist! Pair this with a handful of arugula for lunch, or make for an appetizer.
Hope you love it xo
ingredients
8 medium sized tricolored carrots
20 thin asparagus
2 tbsp olive oil
14 oz puff pastry (I used Dufour plant-based pastry dough)
1/4 cup crème fraiche
2 egg yolks
2-3 tbsp fresh thyme
1/4 tsp sea salt
2 shallots
1 tbsp red wine
2 oz goat cheese
1 cup arugula
1 tbsp balsamic glaze
recipe (makes 8 servings)
preheat oven to 400F
wash tricolored carrots and asparagus, pat dry, and lay flat on a large sheet pan (or 2 sheet pans if all the vegetables don't fit onto one)
drizzle vegetables with 1 tbsp olive oil and place into the oven for 30-35 mins
while the vegetables roast, place the puff pastry dough flat on a 16 x 10" sheet pan lined with parchment paper
poke holes into the pastry dough with a fork and bake in the oven for 12-15 mins
mix together crème fraiche, egg yolks, fresh thyme, and a pinch of sea salt, and set aside
cut shallots into thin slices and add them to a pan over high heat with 1 tbsp olive oil
sauté shallots for 3-5 mins, and then add red wine, and continue to cook for another 3-5 mins while constantly stirring shallots so they don't burn
once the puff pastry is lightly golden brown, take it out of the oven along with the vegetables
drizzle the crème fraiche mixture over the puff pastry
lay roasted vegetables lengthwise on top of puff pastry and crème fraiche mixture
top vegetables with the glazed shallots and add crumbles of goat cheese and arugula
top with fresh thyme and a drizzle of balsamic glaze, and enjoy!
prep time: 45 mins
nutrition per serving: 397 calories, 7g protein, 28g carbohydrate, 28g fat, 3g fiber, 274 mg sodium.