Winter vegetable tarts

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.

Step 8

Bake the tarts for 20–25 minutes, or until the crust is golden brown and cooked through.

Step 9

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.

Step 10

Serve the tarts with Caramel Frappuccinos.

Step 11

Enjoy!