Ingredients

• 1 small sweet potato, 1/8 inch thick slices
• 1 beet, 1/8 inch thick slices
• 1 carrot, 1/8 inch thick slices
• 1 cup diced fennel
• 1 cup diced leeks
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 cup ricotta
  
• 3 tbsp goat cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic cloves, minced
• 1 tsp fresh thyme, minced
• 1 tsp parsley, chopped (garnish)
• Pastry dough:
  • 1 1/4 cup all-purpose flour
  • 1 stick unsalted butter, frozen
  • 1/3 cup iced water
  • 1 tsp salt

Instructions

1. Pastry: In a large bowl, whisk flour and salt. Grate butter and toss evenly with flour mixture. Add ice water and combine gently with fork. Add more water if dough seems dry. Transfer to work surface and knead gently for 2 min until dough comes together. Shape into disk and cover in refrigerator for 1 hour.
2. Combine all fresh vegetables in a large bowl and toss with oil and salt.
3. In a small bowl, combine ricotta, goat cheese, Parmesan, and thyme.
4. Remove dough from fridge and on lightly floured parchment paper, roll out to a 14″ round. Transfer to parchment and dough onto baking sheet.
5. Spread cream mixture evenly on dough, leaving 1 1/2 inches from edge.
6. Scatter vegetables over cream and fold pastry edge to create border.
7. Bake for 25 minutes at 400F, or until pastry is golden and vegetables are tender. Garnish with parsley before serving.