ROASTED-CARROT-AND-BEET TART
The cilantro here is fragrant even after cooking, and the vegetables' sweetness is offset by the toasted spices. Roasting beets provides more intense flavor but requires peeling them raw, which can leave hands red; consider wearing gloves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Rub beets and carrots all over with oil. Season with salt. Spread in a single layer on a rimmed baking sheet; roast, turning once, until browned in spots and tender, 25 to 30 minutes for beets, 30 to 35 minutes for carrots. (Start checking at low end of range and remove any that are done.)
- Lightly brush a 10-by-15-inch jelly-roll pan with oil. Brush 1 phyllo sheet with oil; fit into pan, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic as you work.) Top with a second sheet in a slightly different position; brush with oil. Repeat with remaining phyllo to make a crust with a 1-inch overhang all around. Fold edges under to double thickness. (Don't worry if some pieces crack along edge.)
- Crumple 6 pieces of foil into a rectangle the size of interior of tart; fit into crust. Bake until edges are golden, 8 to 10 minutes. Remove foil. Bake until crustis golden all over, 6 to 7 minutes. Transfer to a wire rack; let cool. Reduce oven to 375 degrees.
- Meanwhile, in a food processor, blend chermoula, sour cream, and eggs. Pour mixture into baked crust; top with carrots and beets. Bake until filling is set, about 15 minutes. Serve warm or room temperature, or store, tented with foil, at room temperature up to 1 day.
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Rauf Bhai
[email protected]This tart was a bit bland for my taste. I think I would have liked it more if I had used a stronger cheese, like cheddar or blue cheese.
Rupel Noon
[email protected]This tart is a delicious and healthy way to enjoy vegetables. The roasted carrots and beets are packed with nutrients and the goat cheese adds a good dose of calcium. I highly recommend this recipe!
Najib Wazir
[email protected]This tart is a great make-ahead dish. I made it the day before and it tasted even better the next day. The flavors had a chance to meld together and the crust was even flakier.
Abdul Aowal
[email protected]I'm not a fan of goat cheese, so I substituted cream cheese in this recipe. It turned out great! The tart was creamy and flavorful, and the carrots and beets were perfectly roasted.
Bahram Mohammadi
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The roasted vegetables are packed with flavor and the goat cheese adds a delicious tang. I highly recommend this recipe!
Bisaal Gaihre
[email protected]I made this tart for a potluck and it was a hit! Everyone raved about the flavor and the beautiful presentation. I will definitely be making this again.
Henry Rosenberg
[email protected]This tart is a great way to use up leftover roasted vegetables. I had some carrots and beets that I needed to use up and this recipe was the perfect solution. The tart was delicious and everyone loved it!
Bacha Saib
[email protected]I love the vibrant colors of this tart! It's a real showstopper. And the taste is just as good as it looks. The carrots and beets are perfectly roasted and the goat cheese adds a lovely creaminess.
Nisat Tasnim
[email protected]This tart was easy to make and absolutely delicious. The crust was crispy and the filling was flavorful and satisfying. I will definitely be making this again!
Lithma Nandipala
[email protected]I'm not usually a fan of beets, but this tart changed my mind. The roasting process mellowed out their earthy flavor, and they paired perfectly with the sweet carrots. The goat cheese was the perfect finishing touch.
Brooke Routledge
[email protected]This tart was a delightful surprise! The combination of roasted carrots and beets was unexpected yet harmonious, and the goat cheese added a tangy richness. The crust was flaky and buttery, and the vegetables were perfectly tender. I highly recommend