Beetroot & Sweet Potato Tart

In a food processor, or a large mixing bowl if working by hand, combine all the dry ingredients. Pulse until they are well combined.

Slowly cut in the chilled butter, adding it a few tablespoons at a time. Once all the butter is incorporated, the mixture should resemble small beads, about the size of a pea. Begin adding the ice water, a tablespoon at a time, continuing to mix until well incorporated. Turn the dough out onto a lightly floured surface, knead just a few times, then press it into a thick disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

Bake the vegetables for about 12 minutes. Check on them; the sweet potato should be nearly done. If so, remove the sweet potato pieces and allow the beets to bake for another 10 to 15 minutes, until all the vegetables are soft but not crispy. Once the beets are ready, remove them from the oven and set aside.

Add 1 tablespoon of balsamic vinegar. Cook until the vinegar is mostly absorbed, then add another 1 tablespoon of balsamic vinegar. Again, wait until it's mostly absorbed, which should take another 4 or 5 minutes.

Stir in the 1 tablespoon of red wine. Continue to sauté the mixture until everything is soft and the liquid has almost completely evaporated, leaving a rich coating on the aromatics. Set aside until you're ready to assemble the tart.

Bake the tart in the oven for 35 to 40 minutes, until the crust is golden brown and flaky.

Allow the tart to cool for about 15 to 20 minutes before carefully inverting it onto a large serving plate. Use a sharp knife to cut slices.