Preparation

• Heat the oven to 400°F.
• 在一个大碗中，将2杯加2汤匙搅拌。面粉，所有鼠尾草和1/2茶匙。盐。加3汤匙。冷藏黄油和所有酥油。用手指将成分崩溃和按摩，直到它们混合在一起并稠密地粗餐。亚搏手机版官方倒入6汤匙。冰水（只是水，而不是冰），非常轻轻地揉在一起混合物。一旦面团汇聚在一起，就停止揉捏并加水（不要过度缝制面团，否则会变得坚硬并失去片状）。您可能需要另外3汤匙。 of ice water, for a total of 1/2 cup plus 1 Tbs. ice water.
• Form the dough into a ball and place it on a large piece of plastic wrap; cover completely with the plastic wrap and flatten the ball into a circle. Refrigerate for about an hour.
• 与此同时,冬南瓜和parsn转移ip slices to a baking sheet with sides and toss with 2 Tbs. oil, 1/2 tsp. salt, and 8 grinds pepper. Mix well with your hands and then roast until tender and golden brown, about 20 minutes. Let cool to room temperature (to expedite this, carefully transfer the roasted vegetables to a plate). Reduce the oven temperature to 375°F.
• 南瓜和欧洲防风草烤时，填充了一个中型的，重的锅中三分之二的盐水，盖上盐水，盖上盖子，并用高火煮沸。水沸腾后，加入布鲁塞尔芽菜，搅拌并煮熟，直到蔬菜变成鲜绿色，大约5分钟。用蜘蛛或开槽的勺子充分排干蔬菜，然后将其转移到碗中。加1汤匙。油，1/8茶匙。盐和4个磨胡椒，然后拌匀。让冷却至室温。
• 添加剩余的2汤匙。黄油到10英寸，重炒锅中，并在培养基上加热。黄油融化后，加入韭菜和1/4茶匙。盐;搅拌并炒至韭菜非常嫩，甜，刚开始变成非常淡的金黄色，大约8分钟。让冷却至室温（为了加快此功能，您可以将韭菜放在盘子上并冷藏）。
• Sprinkle the remaining 1 Tbs. flour onto a cold, large, clean surface. Unwrap the chilled dough and transfer to the surface. With a very lightly floured rolling pin, roll out the dough into a 1/8-inch-thick circle about 12 or 13 inches in diameter. Transfer to a parchment-lined baking sheet. Evenly sprinkle the center of the dough with Parmigiano-Reggiano (leave a border of 2 to 3 inches all around). On top, evenly sprinkle the leeks (leaving the same border). On top of the leeks, arrange the Brussels sprouts (leaving the same border). Then place the squash and parsnips on top, evenly distributing them, and sprinkle with the Gruyère, leaving the same border.
• Fold the edges of the dough over the outer couple of inches of the filling all around in a circle, making a rustic pastry border. Patch holes or weak spots with any excess dough. In a small bowl, whisk together the egg with 1 Tbs. of water. With a pastry brush, brush any exposed dough. Chill the tart in the fridge for 20 minutes.
• Bake the tart until the pastry turns light golden brown, about 45 minutes. Drizzle the filling evenly with the truffle oil, if desired. Let the tart cool for 10 to 15 minutes, then slice and serve.