Winter Root Vegetable Tart
This dinner was adapted from a recipe in "How to Eat Supper." I took Lynne's suggestion and roasted some of our amazing root veggies from the CSA share, and mixed them in with some of the flowering kale we got last week. This mix was piled atop a puff pastry crust and baked for 15 min before adding the cheese (I used chevre with a little Pecorino-Romano) and baking for another 5 min or so. This was a lot of fun and allows for plenty of modifications depending on what may be hanging out in the pantry. I think it will become a winter stand-by at our house.
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