RECIPE: Canadian Bacon and Roasted Veggie Tart

For the crispy shallots, heat the fryer at 350° F.
Soak the thinly sliced shallots in buttermilk for about 10-15 min.
In a separate bowl, mix the flour and salt.
Dredge the shallots in the flour and salt mix and fry until golden and crispy- remove and drain on paper towels.
For the tart, preheat your oven to 400° F.
Place frozen vegetables and chopped ham into a mixing bowl­ drizzle with oil blend and sprinkle with salt, pepper, smoked paprika, garlic powder, and thyme.
Toss to coat evenly.
Unroll the puff pastry onto a parchment-lined baking sheet.
Use a knife to cut the pastry into 4 rectangles.
Score a border about ½ an inch from the edges.
Brush the edges of the pastry with the beaten egg for a golden finish.
Divide the veggie ham mixture evenly inside the scored border of the puff pastry.
Crumble the goat cheese over the top of the veggie and ham mixture.
Bake the tarts in the preheated oven at 400°F (high fan speed, if convection) for about 10-12 minutes, or until the puff pastry is golden and crisp.
To serve, drizzle each with honey mustard sauce, a squeeze of fresh lemon and sprinkle with crispy onion and fresh parsley.