HOT HONEY ROOT VEGETABLE FOCACCIA TART
RECIPE TYPE
Vegetarian
SERVES
6 to 8
Prep: 15 min
Cook: 40 min
Ingredients
2 large parsnips, peeled
1 large carrot, peeled
1 small beet, peeled
3 tbsp Longo’s hot honey plus extra to serve
3 tbsp Longo’s Mediterranean extra virgin olive oil, divdied
4 sprigs fresh Longo’s Organic thyme (approx.)
1/2 tsp each salt and pepper
1/2 cup Longo’s Essentials vegetable broth
1/2 of a 700 g package Longo’s pizza dough
Longo’s Essentials All-purpose flour for dusting
Longo’s hummus (optional)
Directions
Thinly slice parsnips, carrot and beet.
Whisk honey with 2 tbsp of the oil. Spread evenly in the base of a 10-inch oven-safe skillet. Sprinkle with thyme leaves. Starting with beets in the center, arrange vegetables in concentric circles. Repeat with carrot and parsnips last, overlapping slightly. Sprinkle with salt and pepper. Drizzle broth over vegetables; cover pan with foil or a lid.
Place skillet over medium heat and cook, covered, for 15 minutes. Uncover skillet and cook, without disturbing vegetables, for 3 to 4 additional minutes or until vegetables are fork tender and broth has reduced to a syrupy mixture. Remove from the heat.
Meanwhile, preheat oven to 400°F.
Roll pizza dough on lightly floured surface into a 10-inch round. Carefully place dough over the vegetables, tucking in edges. Brush dough with remaining oil and slice a few vent holes. Bake for 20 to 25 minutes or until crust is golden brown. Remove from oven; let stand for 10 minutes before carefully turning onto a serving platter.
Drizzle with extra hot honey and garnish with thyme sprigs. Serve tart with a dollop of hummus (if using).
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 4g | Fibre 1g |
Fat 6g | Sugar 8g |
Carbs 32g | Sodium 340mg |
