Best 2 Tart N Tangy Vegetables Recipes

**Explore a Symphony of Flavors: A Culinary Journey Through Tart-n-Tangy Vegetables**

Indulge in a delightful culinary adventure with our collection of tart-n-tangy vegetable recipes, a harmonious blend of zesty and tangy flavors that will tantalize your taste buds. From the vibrant and tangy Spinach Salad with Sweet-Sour Dressing, to the savory and slightly spicy Sweet & Sour Cauliflower, and the refreshing and crunchy Cucumber Salad with Dill, each recipe offers a unique taste experience. Embark on a journey of culinary exploration, transforming ordinary vegetables into extraordinary dishes that will leave you craving more.

Let's cook with our recipes!

ANY VEGETABLE TART

Any Vegetable Tart image

Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.

Provided by Melissa Clark

Categories pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup shredded Gruyère or Cheddar (optional)
1 large egg, at room temperature
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional)
Kosher salt and black pepper
3/4 cup crème fraîche or mascarpone
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
2 to 3 cups sliced vegetables (see Tip)
4 scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
4 thyme or rosemary sprigs
Extra-virgin olive oil
Microgreens, torn soft herbs or baby lettuces, for serving
Lemon or lime wedges, for serving

Steps:

Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

WINTER VEGETABLE TARTS RECIPE BY TASTY

Winter Vegetable Tarts Recipe by Tasty image

Here's what you need: large leek, large parsnip, acorn squash, small brussels sprouts, large purple carrot, olive oil, fresh thyme leaf, kosher salt, freshly ground black pepper, crumbled goat cheese, balsamic vinegar, garlic cloves, frozen pie dough, large egg, water, fresh rosemary

Provided by Starbucks Frappuccino

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large leek, rinsed well, cut into ½-inch (1.24 cm) thick half-moons
1 large parsnip, peeled and chopped into ½-inch (1.24 cm) pieces
1 cup acorn squash, peeled and chopped into ½-inch (1.24 cm) pieces
½ cup small brussels sprouts, quartered
1 large purple carrot, chopped into ½-inch (1.24 cm) pieces
4 tablespoons olive oil, divided
1 tablespoon fresh thyme leaf
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup crumbled goat cheese, divided
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1 box frozen pie dough, (2 sheets), thawed
1 large egg
1 tablespoon water
2 sprigs fresh rosemary

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
On the prepared baking sheet, toss the leek, parsnip, squash, Brussels sprouts, and carrot with 2 tablespoons olive oil, the thyme, salt, and pepper until well coated. Spread in an even layer.
Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
Transfer the roasted vegetables to a large bowl and add ½ cup (60 G) crumbled goat cheese, the balsamic vinegar, and garlic, and toss a few times to combine.
Cut out a 9-inch circle from each sheet of pie dough, rolling out the dough slightly if needed. Place the dough circles on a baking sheet lined with a clean sheet of parchment.
Pile the roasted vegetables in the centers of the dough circles, dividing evenly, leaving a 1-inch border around the edges. Fold the edges of the dough up and around the vegetables, pleating as needed. Sprinkle each tart with 2 tablespoons of the remaining goat cheese.
In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
Bake the tarts for 20-25 minutes, or until the crust is golden brown and cooked through.
Let the tarts rest for 5 minutes, then drizzle each with 1 tablespoon of the remaining olive oil and top with a sprig of rosemary.
Serve the tarts with Caramel Frappuccinos.
Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 43 grams, Fat 40 grams, Fiber 5 grams, Protein 14 grams, Sugar 3 grams

Tips for Making Tart N' Tangy Vegetables:

1) Choose the Right Vegetables: - Opt for firm vegetables that can withstand high temperatures and long cooking times, such as carrots, bell peppers, broccoli, and asparagus. 2) Cut Vegetables Evenly: - Ensure uniform cooking by cutting the vegetables into similar-sized pieces. This promotes even heat distribution and prevents over or undercooking. 3) Preheat the Pan: - Preheat your pan or grill to high heat before adding the vegetables. This creates a sear that locks in the flavors and prevents them from becoming soggy. 4) Use a Variety of Seasonings: - Experiment with different herbs, spices, and citrus flavors to create a unique flavor profile. Some popular options include garlic, ginger, chili flakes, lemon zest, and thyme. 5) Avoid Overcrowding the Pan: - To ensure proper cooking and prevent steaming, avoid overcrowding the pan with vegetables. Cook them in batches if necessary. 6) Stir or Toss Regularly: - Stir or toss the vegetables occasionally during cooking to ensure even caramelization and prevent burning. 7) Check for Tenderness: - Keep an eye on the vegetables and check for tenderness by piercing them with a fork or knife. They should be slightly tender but still retain a bit of their crunch. 8) Add Citrus at the End: - Incorporate citrus elements, such as lemon or lime juice, towards the end of cooking to preserve their bright flavors and acidity. 9) Serve Immediately: - Serve the tart n' tangy vegetables immediately to enjoy their vibrant colors, flavors, and textures at their best.

Conclusion:

Tart n' tangy vegetables offer a delightful blend of sweet, sour, and tangy flavors that can elevate any meal. By following these tips and experimenting with different ingredients, you can create a variety of delicious vegetable dishes that are both healthy and flavorful. Embrace the tart n' tangy trend and add a burst of vibrancy to your culinary creations.