This meat-free riff on the Roasted Vegetable and Prosciutto Tart adds a little lemon zest and juice, plus fresh thyme, to create another dimension of flavor. You can also make a totally vegan version, or bake the tart with a gluten-free crust, if you prefer.
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Delicious! This is one of those "wow" recipes. The flavors are so rich and delicate. Don't skimp on the salt; I used what I thought was a lot, which ended up being the right amount (the prosciutto didn't add significantly to the "salty" taste). Also, I'm not terribly experienced at crust-making; fortunately, this great crust is wonderfully forgiving. (Don't worry if you need more flour to roll it, as I did.)
Had the vegetarian version and it is delicious! Even the pastry is tasty and has a wonderful texture.
I made this for a harvest luncheon for a group of 8. Not a bite was left at the end. I was particularly impressed with the dough. It came together quickly and was flaky once baked. I also oven crisped prosciutto separately and added it at the end as a topping to half the tart because we had some vegetarians in the group.
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