Nordic Rustic Root Vegetable Tart

A delightful open-face tart featuring layers of sweet potatoes and beets, paired with melting Gruyere cheese and a touch of thyme, all encased in flaky puff pastry.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Begin by rolling out the puff pastry on a lightly floured surface to ensure it doesn't stick. Transfer it to a baking sheet lined with parchment paper. Using a sharp knife, gently score a border about 1 inch from the edge—be careful not to cut all the way through. This will create a raised edge when baked, perfect for holding your fillings inside.
2. 2.
   Arrange the thin slices of sweet potato and beet in an alternating pattern within the scored border of the pastry. Overlap the slices slightly, creating a visually appealing pattern. This alternation not only enhances the appearance but also ensures even cooking as the beet and sweet potato have similar cooking times.
3. 3.
   Sprinkle the grated Gruyere cheese evenly over the arranged vegetables. This cheese will melt and create a creamy, savory layer that complements the earthy vegetables perfectly. Avoid piling too much in the center to prevent sogginess.
4. 4.
   Scatter fresh thyme leaves over the cheese and vegetables. Thyme adds an aromatic note that accentuates the sweetness of the vegetables. Place the tart in the preheated oven and bake for 20 to 25 minutes, until the pastry turns golden brown and the cheese is bubbly and slightly browned.
5. 5.
   Once baked, remove the tart from the oven and let it cool slightly. This tart is best enjoyed warm but will hold its shape better when cooled for a few minutes. If you find the pastry has puffed up too much in areas, gently press it down with a spatula. Serve immediately.