All of my belongings are in storage. Somewhere in New York City, my trusty garlic press, fancy Keurig coffee machine, newly acquired Moroccan rug and absolute favorite artwork inspired by musicals on Broadway – are sitting in a pod. I packed everything I own, clothes aside, and left them 1600 miles away when I moved to Houston – but here’s the thing, I don’t miss anything.
It is so odd. The nostalgic memories in those containers – are just that, memories. The moment I left, I walked into a new season. I’m thankful for turning over a new leaf, but I’m even more grateful to not look back longingly at previous seasons. But when did seasons change so fast?
It’s October. October 2nd.
October – as in time for leather jackets, light scarves, boots, and cozy rustic foods.
Today I was in the mood for an earthy, light and seasonal dish. I decided to play around with some roasted vegetables, a Trader Joe’s pie crust and fresh herbs.
I went to Whole Foods and grabbed some leeks, a variation of potatoes and onions, butternut squash, carrots, rosemary and dill. And I went to work.
This dish is delicious – on it’s own or as a side to a hearty fish or maybe even a steak. Pair it with a glass of wine after a long day, and you’ll be welcoming Fall in no time.
Rustic Roasted Vegetable Tart
- 1/4 yellow onion, thinly sliced
- 1/4 purple onion, thinly sliced
- 1/4 cup leeks, thinly sliced
- sea salt and peppercorns, to taste
- 2 Tbsp of olive oil
- a few sprigs of fresh rosemary and dill
- roasted vegetables: 1 carrot, 3 baby white potatoes, 2 baby purple potatoes, 1 baby red potato, 8 thinly sliced pieces of butternut squash
- 1 Trader Joe’s pie crust (or any other delicious brand)
Defrost pie crust dough for 1.5 hours, or until fully malleable. Meanwhile, slice all vegetables into thin pieces. Place veggies in a baking pan, toss with olive oil, sea salt and peppercorns and top with fresh rosemary and dill. Roast all of your vegetables on 375F for about 25 minutes. While your veggies are roasting, sauté your yellow onion, purple onion and leeks in 1 Tbsp of olive oil. Set aside.
In another circular baking pan, spray pan with non-stick baking spray and line with parchment paper. Once your pie crust is malleable, roll it into the circular baking dish and fill all sides creating a full circle. Fill your crust with your sautéed onions and leeks. Fold the dough over to create an additional layer. Stuff your crust with the roasted vegetables. Top with additional rosemary and dill. Bake at 375 for about 25 minutes. Allow your tart to cool – serve warm or at room temperature.