From the What’s in Season?

 

By Barbara Kobsar | Illustration by Caroline H. Gould

Serves 6

1 small onion, thinly sliced
2½ to 3 cups finely sliced mixed vegetables: choose from carrot, turnip, rutabaga, cauliflower, celeriac, parsnip
3 tablespoons olive oil
2 tablespoons butter
1 to 2 teaspoons each of chopped fresh herbs: thyme, rosemary, and parsley leaves
Salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled
1 sheet pie pastry (frozen or homemade), rolled out into a 10-inch circle
1 egg, lightly beaten (optional)

Sauté vegetables in olive oil over medium-high heat until tender and lightly browned. Add butter and chopped herbs. Season with salt and pepper, mix well, and allow to cool.

Line a cookie sheet with parchment paper. Lay pastry out flat on the paper and pile the cooked vegetables in center. Sprinkle top with cheese and then fold edges of crust inward in overlapping leaves, but leaving center open. Brush pastry with beaten egg, if desired. Bake at 375° for 45 to 55 minutes or until crust is golden brown.

 

Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts. carolinehgould.com