Ingredients

  • 1 tsp balsamic vinegar
  • 2 carrots, peeled and cut into 1 inch pieces
  • bunch of fresh thyme, chopped
  • 3 cloves garlic, peeled
  • 2 tbsp crumbled fresh goat cheese
  • olive oil
  • 2 parsnips, peeled and cut into 1 inch pieces
  • pepper
  • 1 pie crust
  • 1 small red onion, cut into chunks
  • 1 rutabaga, peeled and cut into 3/4 inch pieces
  • freshly ground salt
  • 1 small sweet potato, peeled and cut into 1 inch pieces
  • 2 small turnips, peeled and cut into 1 inch pieces

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 475F.
  • EQUIPMENT:

Step 2

  • Place the vegetables on a large rimmed baking sheet lined with parchment paper.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 29 minutes

Step 4

  • Remove from oven and set aside.Reduce heat to 350F. Line another baking sheet with parchment paper.Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with 1/4 cm thickness.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Place on prepared baking sheet.Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Drizzle with balsamic if using.Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
  • INGREDIENTS:

Step 7

  • Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 25 minutes