Winter Tart on Puff Pastry Crust
We did a prequel to this meal last week and since it was tasty, it went on the menu for our recent guests. Friday night we munched on this variation from 'How to Eat Supper,' while waiting for the rest of the family to arrive. We had fun picking out the assortment of veggies to roast.
Colorful Root Vegetables
We came up with a nice mix including beauty heart radish, sweet potato, onion, turnip, carrot, and parsnips. We added cabbage, apple, and garlic later and topped our pre-made pastry crust. The final touch was some chevre and pecorino-romano cheese.
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