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lili@delightfulpalate.net

Vegetable Tart Roasted in Delightful Palate’s Wild Mayhaw Berry with Balsamic Garlic Honey Arugula Pesto Salad Dressing

Tart

Delightful Palate’s Wild Mayhaw Berry Roasted Vegetable Tart with

Balsamic Garlic Honey Arugula Pesto Salad Dressing 

1  medium sweet potato, cubed

1 large turnip, cubed

2 medium parsnips, cubed

1 medium red onion, quartered

1 medium fennel bulb, quartered

3 ciaggo beets, quartered

Salt and Pepper

1 tablespoon olive oil

½ cup Delightful Palate’s Wild Mayhaw Berry

4-6 ounces diced pancetta, cooked

1 sheet puff pastry, defrosted 

Filling:

1.2 cup mascarpone

¼ Parmesan cheese, cheese

2 garlic cloves, minced 

Toppings:

1 large ball of mozzarella cheese, torn into medium size pieces

½ cup grated Parmesan cheese

Delightful Palate’s Balsamic Garlic Honey Arugula Pesto Salad Dressing

(recipe on Delightfulpalate.net)  

Pre heat oven to 400 degrees put all vegetables in a medium size bowl, season with salt and pepper. Pour olive oil, Wild Mayhaw Berry over vegetables and coat the vegetables and place on a baking sheet with the thyme sprigs scattered on top and bake for 25 minutes or until tender.

Place puff pastry on a floured board and roll out 2 inches on all four sides. Transfer on to a baking sheet.

For the filling, in a medium bowl, stir together mascarpone, Parmesan and garlic. Spread a thin layer over the rolled out crust and scatter roasted vegetables on top followed by cooked pancetta.

Toppings: Place mozzarella cheese over the top and sprinkle with grated Parmesan cheese.

Place in the oven and bake for 15 minutes, Drizzle with Balsamic Garlic Honey over top. Slice and serve.