Root Vegetable Cornmeal Tart
This gluten free tart was a brainchild of a rent week dinner (see: very little in the fridge). Thank goodness for root vegetables, right? They’re my savior from winter; they keep for a while and are super filling when I’m in need of need a cozy boost. Use any roots that you have on hand, it’ll be amazing no matter what.
Gluten-Free Root Vegetable Cornmeal Tart
Cook time: 60 Minutes
- ¾ cup stone ground cornmeal
- 2 ¼ cup almond flour
- 1/2 teaspoon Kosher salt
- 6 Tablespoons unsalted butter , cut into ¼ inch cubes
- 2-3 tablespoons ice water
- 4 ounces fresh goat cheese
- 5 tablespoons heavy cream
- 2 garlic cloves, finely chopped
- ½ medium yellow onion, finely chopped
- Kosher salt, freshly ground pepper
- 4 sprigs thyme, divided
- 3 Tablespoons extra virgin olive oil, divided
- ½ pound in-season root vegetables (I used daikon radish, sweet potato & parsnips)
- ½ small butternut squash (lengthwise half), seeds and skin removed
- 2 Tbsp. unsalted butter
- Preheat oven to 350 degrees fahrenheit. In a food processor, add cornmeal, almond flour, and salt. Pulse a few times to combine. Add butter pieces and pulse until mixture resembles a coarse meal.Pinch a bit of the mixture between your fingers to make sure it holds together. If it doesn't, add add ice water until the mixture resembles wet sand, pulsing between each tablespoon.
- Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill in the refrigerator for at least 20 minutes.
- Once chilled, roll out dough between two sheets of lightly floured parchment paper to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Bake for 15-17 minutes, until the crust starts to turn golden brown. Place on cooling rack when done.
- Preheat oven to 350 degrees Fahrenheit. Mix goat cheese, cream, garlic, onion and ½ Tablespoon thyme leaves (about 2 sprigs) in a medium bowl to combine; season with salt and black pepper. Optional:pulse in food processor for a smoother texture. Spread goat cheese mixture evenly over dough. Drizzle with 1 Tablespoon oil; season with salt.
- Using a mandoline or very sharp knife, thinly slice butternut squash and root vegetables crosswise. Arrange squash, and root vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward, alternating squash slices with carrots and leeks.
- Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt. Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 45-50 minutes.
- Melt remaining thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.