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Autumn Vegetable Tart


Thick smoked gouda bechamel
Yield: 3 cups
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 teaspoons salt
1 cup smoked gouda
½ teaspoon ground nutmeg

Vegetable topping
Yield: 6 loosely packed cups
1 green zucchini
¼ butternut squash, peeled and seeded
1 carrot
½ sweet potato
½ red onion, sliced
½ cup chopped sun dried tomatoes
2 tbsp. roasted garlic
2 tsp. sherry vinegar
2 tsp. herbs de Provence
2 tsp. ground black pepper


Thick Smoked Gouda Bechamel

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, stir in the gouda and set aside until ready to use.

Vegetable Topping

Leaving the edible skins on all the vegetables (except for the butternut squash), wash the vegetables, and dry them off. Slice the vegetables paper thin, preferably with a mandolin or with a knife.

Toss the vegetables with the herbs, seasonings, garlic, tomatoes and sherry vinegar. Now we're ready to build our tart.

Building the tart

Preheat the oven to 400°F

Spread about 1½ cups of the bechamel across the bottom of the tart shell that is still in the tart pan.

Arrange the vegetables across the top of the sauce. Make sure to squeeze out any liquid the vegetables may have started to release. When spreading out the vegetables be sure to cover the edges of the exposed tart shell to ensure the tart doesn't burn.

Place the tart into the oven and allow it to bake until the vegetables are soft and starting to crisp on the edges. Remove from the oven and allow the tart to rest at least 10 minutes before cutting. Serve with a simple green salad and you have a healthy vegetarian friendly dinner!

Recipe by Chef Logan Prong, Toronto, Ontario.

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