Crop Tart
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Creme FraicheDirections:
1
Preheat the oven to 400 degrees F
2
Roll out the puff pastry on a lightly floured surface into a 10-by-12-inch rectangle
3
Transfer to a baking sheet; use a paring knife to score a 1/2-inch border around the edges
4
Poke all over with a fork inside the border
5
Transfer to the oven and bake until deep golden brown, about 20 minutes
6
Transfer to a rack; gently press down the middle if puffed
7
Let the crust cool completely
8
Meanwhile, working with one type of vegetable at a time, drizzle with olive oil, season with kosher salt and pepper and gently toss in a large bowl
9
Spread out on parchment paper-lined baking sheets, leaving space between the vegetables so they don't steam
10
Roast until just tender, about 15 minutes
11
Pulse the goat cheese, pea shoots and lemon zest and juice in a food processor until pale green and mostly smooth
12
Transfer to a bowl; stir in the creme fraeche, 1/4 teaspoon kosher salt and a few grinds of pepper
13
Spread the goat cheese mixture on the crust, inside the border
14
Arrange the vegetables on the tart (they can be warm or room temperature)
15
Sprinkle with coarse sea salt
16
Photograph by Levi Brown