Root Vegetable Tart for 8 Servings

Instructions:

1. In a large bowl, whisk the flour and salt. Add the cold, cubed butter.
2. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
3. Drizzle ice water one tablespoon at a time, stirring gently until the dough just holds together. Avoid overworking to ensure the crust stays flaky.
4. Press the dough into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
5. Preheat oven to 400°F (200°C). Toss the sliced carrots, parsnips, sweet potatoes, and Yukon Golds on a baking sheet with olive oil, dried thyme, salt, and pepper.
6. Spread vegetables in a single layer and roast for 20–25 minutes until the edges are mahogany-colored and tender. Remove from oven and let cool slightly.
7. Lower oven temperature to 375°F (190°C). Roll the chilled dough into a 12-inch circle on a piece of parchment paper.
8. Whisk together Greek yogurt, softened goat cheese, minced garlic, and lemon juice until velvety.
9. Spread the yogurt mixture in the center of the dough, leaving a 2-inch border around the edges.
10. Arrange the roasted vegetables on top of the yogurt mixture and fold the edges of the pastry inward to create a rustic crust.
11. Bake for 25–30 minutes until the crust is golden brown. Garnish with fresh parsley before serving.