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Recipe

Gluten-Free Vegetable Tart

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 8

A mix of cornmeal, potato flour and rice flour give this tart crust great flavor and make it easy to handle. If you don’t eat meat, you can substitute a vegetarian tart filling for the one below, which includes prosciutto.

Ingredients

For the filling

  • Olive oil, for the pan
  • 1-1/2 cups 1/2-inch-dice butternut squash
  • 3/4 cup sliced carrot (1/2-inch-thick half-moons)
  • 3/4 cup sliced leek, white and light green parts only (1/2-inch-thick rounds)
  • 3/4 cup coarsely chopped red bell pepper
  • 3/4 cup coarsely chopped cauliflower
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 4 oz. thinly sliced prosciutto, torn into bite-size pieces

For the crust

  • 3-1/4 oz. (1/2 cup plus 1 Tbs.) potato flour
  • 3 oz. (1/2 cup plus 1 Tbs.) rice flour; more for rolling
  • 2-1/2 oz. (1/2 cup plus 1 Tbs.) fine cornmeal
  • 7 oz. (14 Tbs.) cold unsalted butter, cut into 1-inch pieces
  • 7 oz. cold cream cheese, cut into 1-inch pieces
  • 2 tsp. xanthan gum
  • 1/2 tsp. kosher salt

For assembly

  • 4 oz. fresh goat cheese, softened
  • 1 large egg, beaten

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 310
      Fat (g): 35
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 110
      Sodium (mg): 810
      Carbohydrates (g): 33
      Fiber (g): 4
      Protein (g): 11

Preparation

Make the filling

  • Position a rack in the center of the oven and heat the oven to 375°F. Lightly oil an 8×8-inch baking dish.
  • Toss the vegetables and rosemary with 3/4 tsp. salt and 1/2 tsp. pepper in the baking dish. Cover with foil and roast until fork-tender, 30 to 40 minutes. Remove the foil and let cool. Toss the vegetables with the prosciutto and set aside.

Make the crust

  • Turn the oven temperature up to 400°F.
  • Pulse the flours, cornmeal, butter, cream cheese, xanthan gum, and salt in a food processor until the dough begins to clump together, about fifteen 1-second pulses.
  • Transfer the dough to a well-floured work surface and gently knead once or twice to help it come together. Dust a 12×17- inch sheet of parchment with flour. Roll the dough on the parchment into a 16-inch round that’s about 1/8 inch thick (two sides will go beyond the paper). It’s OK if it’s not a perfect circle and the edges look rough.

Assemble and bake

  • Spread the goat cheese on the dough, leaving a 1-1/2-inch border. Transfer the dough on the parchment to a 13×18-inch baking sheet; the edges will hang over the sides.
  • Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center. Fold the edge of the dough over the edge of the filling to create pleats that are 1-1/2 inches wide. Brush the pleated dough with the beaten egg.
  • Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.

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