As cooler fall nights ease in and still warm air of summer departs, we find ourselves drawn back into the kitchen and dreaming of this Fall Vegetable Tart with Ghee Crust. Preparing hearty, warming comfort food is as enticing as sharing the finished meal. Fall is a time of creativity, gathering jewel toned root vegetables, making spicy elixirs, building immunity and transitioning to a period of hibernation and rejuvenation.
Our Fall Vegetable Tart with Ghee Crust is the perfect (and delicious!) fall conversation piece to share with family and friends. So much to talk about especially when shopping all your local farms for fresh organic veggies and ingredients and the smell of your kitchen as the ghee does its magic!
In Ayurvedic principals, digestion is central to our wellbeing and health. In our Fall Vegetable Tart with Ghee Crust recipe, we use Farmtrue Grass-fed Ghee and Einkorn Flour, a combination that is easily digested. In addition, roasting root vegetables with our ghee this highlights sweetness and digestibility, creating a nourishing meal for the colder months. Roasted vegetables are also good for this time of year, expelling heat form the body. There’s a grounding quality in root vegetables that is great for vata dosha and help us feel more connected to the earth. This dish will nourish us and help build our tissues so that we can build immunity for the cold winter months.
So, gather your ingredients. Enjoy the fall process and happy eating!
Farmtrue Grass-fed Ghee Tart Shell
Ghee Roasted Fall Vegetables
Add the flour, salt and Farmtrue Cooling Spice Blend to food processor, pulse to combine. Add the butter and ghee, and continue pulsing to form coarse crumbs, some larger crumbs are fine, take care not to over pulse. With the machine running, add the ice water and process just until the dough begins to form and holds together when squeezed. If the dough is dry, add a little more ghee. Transfer the dough onto the table and shape it into a flattened rectangle. Wrap it in plastic and refrigerate it for 1 hour. Roll the dough out to a rectangle larger than your 14 x 5 " tart pan. Roll the dough onto a rolling pin, center it over the tart pan, and lightly press dough into the pan's edges. Trim the dough by running the rolling pin over the top of the pan. Freeze the shell until firm, about 10 minutes. Meanwhile, preheat the oven to 375°F. Line the tart shell with a piece of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until the edges of the crust are golden, about 20 minutes. Remove the parchment and the pie weights. Return the crust to the oven and continue baking until it is deep golden all over, about 10 minutes. Leave oven on. Whisk together Tart Filling ingredients. Place tart shell on baking sheet tray. Scatter corn into tart shell. Fill tart with custard until almost full. (Might not take all of prepared custard) Carefully transfer back to oven and cook until custard is golden and firm when given a light shake about 15-20 minutes. Heat oven to 450°F. Heat large sauté pan over medium high heat. Add ghee, once melted and baby vegetables and stir until they begin to lightly brown. Season with salt, stir and transfer pan to oven. Roast for about 5 minutes or until vegetables are just tender. Transfer to cutting board and let cool just enough to handle. Cut baby carrots and turnips in half. Arrange on top of tart. Remove tart from pan and serve with your family or favorite friend!