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Entrees

Root Veggie Tarts with Garlic & Herb Cream Cheese Spread

Featured Product: Nancy’s Organic Garlic & Herb Cream Cheese Spread

 

Ingredients

Crust

  • 15 oz. Prepared Pie Dough, chilled and rolled to about 1/8 inch

Caramelized Vegetables

  • 2 Large Carrots, peeled, cut horizontally in half and mandolin-sliced (lengthwise)
  • 1 Large Parsnip, peeled, cut horizontally in half and mandolin-sliced (lengthwise)
  • 2 Golden beets, mandolin-sliced
  • Kosher Salt
  • ¼ C. Fresh Grated Parmesan Cheese
  • Fennel Fronds, for garnish (optional)

Filing

  • 8 oz. Nancy’s Organic Garlic & Herb Cream Cheese Spread
  • 2 Tbsp. Fresh Grated Parmesan Cheese
  • 1 Egg Yolk
  • 1 Tbsp. flour
  • Salt and Pepper, to taste

 

Directions

  1. Preheat the oven to 375 degrees.
  2. Cut the chilled, rolled pie dough into 4-inch rounds. Lightly push the rounds into four non-stick tart pans. Using a fork, poke holes in the bottom of each crust to vent.
  3. Par bake the crusts for about 8 minutes. Remove from the oven just prior to browning and allow them to cool for about 15 minutes. Meanwhile, use a mandolin to thinly slice the carrots, parsnips and beets.
  4. Place the sliced veggies (snugly) in a glass bowl. Season lightly with kosher salt, cover with a lid or a plate and cook in the microwave for 5 minutes, until just softened. Allow them to rest, covered for 10 minutes.
  5. To make the filling, combine the cream cheese, 2 Tbsp. parmesan cheese, egg yolk, flour, salt and pepper in a bowl and whisk until smooth.
  6. Once the crusts have cooled, spread the insides with the cream cheese mixture.
  7. Once the veggies are cool enough to handle, cut the golden beet slices into 1-inch strips. Likewise, cut the carrot and parsnip slices as needed, so that all are the same width.
  8. Roll the veggies and place them (rolled edge up) on top of the cream cheese mixture and sprinkle with the remaining parmesan cheese (if using).
  9. Increase the oven temperature to 400 degrees. Bake the tarts for about 15 minutes, until the fillings have set, and the tops are just golden.
  10. Garnish with fennel fronds.
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