NewburyportNews.com, Newburyport, MA

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April 23, 2014

Layered vegetable tart delivers big flavors

Despite the simplicity of this tart — the only ingredients are three vegetables and a few seasonings — it delivers big flavor in a beautiful package.

The secret is in the layering. Yukon Gold potatoes, onion and butternut squash are sliced paper-thin, then arranged layer upon layer in a pan.

As you stack, chopped fresh herbs are sprinkled between those layers, then the whole thing is roasted until the vegetables are buttery-tender.

The result is a delicious tart that is vegan, yet filling. A mandoline is the best choice for getting the vegetables paper-thin. If you don’t have one, use a food processor fitted with the thinnest slicing attachment.

And if you prefer, sweet potatoes can be substituted for the Yukon Gold.

ROASTED BUTTERNUT AND HERB TART

Start to finish: 21/2 hours (30 minutes active)

Servings: 6

11/2 tablespoons chopped fresh thyme

11/2 tablespoons chopped fresh oregano

11/2 tablespoons chopped fresh rosemary

11/2 teaspoons garlic powder

11/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

4 large Yukon Gold potatoes, peeled

1 large yellow onion

1 medium butternut squash, peeled and seeded

Olive oil cooking spray

Heat the oven to 375 degrees. Coat a deep 7- or 8-inch round springform pan with cooking spray.

In a small bowl, mix together the thyme, oregano, rosemary, garlic powder, salt and pepper. Set side.

Use a mandoline or food processor to slice the potatoes, onion and squash as paper-thin as possible. Keep the vegetables in separate piles.

Arrange a single layer of potato slices, slightly overlapping, over the bottom of the prepared pan. Spritz with cooking spray, then sprinkle a pinch of the seasoning blend over them. No need to season heavily.

Top the potatoes with a few onion slices. The onion will break into thin rounds. This is fine. You don’t need a full layer, just a scattering of slices. Top the onions with a single layer of butternut squash slices, slightly overlapping. Use your hand to gently but firmly compress the layers. Spritz the squash slices with cooking spray, then sprinkle a pinch of seasoning over them.

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