Vegan Roasted Vegetable Tart
Serves 4 as a main dish, 8 as an appetizer
1 cup peeled, diced butternut squash (3/4-inch dice)
1 cup peeled, diced turnip or rutabaga (3/4-inch dice)
2 tbsp. olive oil, more for brushing the crust
1 tsp. chopped fresh thyme
Kosher salt and black pepper
5 oz. Brussels sprouts, trimmed and quartered (1 heaping cup)
1/2 cup sliced leeks (white and light-green parts only)
1 sheet vegan puff pastry (pepperidge farm)
Flour for dusting
4 oz. Miyokos vegan cream cheese, at room temperature
1. Heat the oven to 450*F. In a medium bowl, toss thesquash and rutabaga with 1 Tbs. of the oil and the thyme and season with salt and pepper. Transfer to a parchment- or foil-lined rimmed baking sheet. In the same bowl, toss the leeks and brussels sprouts with the remaining oil and season with salt and pepper. Transfer to a second lined baking sheet.
2. Roast, swapping the position of the pans once, until the vegetables are tender and beginning to brown, about 15 minutes for the Brussels sprouts and leeks, and 25 minutes for the squash and turnip. Remove from the oven, set aside, and reduce the temperature to 425*F.
3. Lightly flour a piece of parchment paper and roll the pastry out on the parchment into a 12 x 10-inch rectangle. Score a 3/4-inch border along all four sides with the tip of a paring knife. Brush the border with olive oil. Slide the parchment and pastry onto a rimmed baking sheet. Prick the rest of the crust all over with a fork and bake until puffed and beginnng to turn golden, about 10 minutes. Gently press the center of the pastry to flatten large air pockets.
4. Let the pastry cool for 5 minutes, then spread the cream cheese all over the bottom of the crust, inside the border. Season generously with salt and pepper. Arrange the vegetables evenly over the cream cheese. Return the tart to the oven and bake until the pastry is golden brown and the vegetables are browned at the edges, 15 minutes more. Serve warm or at room temperature.