Rustic Roasted Root Vegetable and Goat Cheese Tart Quiche

Ingredients

• For the dough
• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 6 tablespoons very cold (or frozen) unsalted butter, cut into pea-sized bits
• 1 large egg
• 1 teaspoon ice water
• 9- or 9 1/2-inch tart pan with removable bottom
• For the filling
• 1 small rutabaga, about 4 ounces
• 1 small turnip, about 3 ounces
• 2 to 3 medium parsnips, about 8 ounces
• 1 small head of celery, or a part of a large head, about 4 ounces
• Extra-virgin olive oil
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 3 large eggs
• 6 to 8 ounces soft goat cheese
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg

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