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Roasted Vegetable Tart: Create Your Own

This rich autumn vegetable tart is easy to adapt for vegan, vegetarian, or gluten-free diets.

by Mary Cech

fromFine Cooking
Issue 131

I throw a lot of dinner parties, and come fall, there’s one main course that I’ve made for guests again and again: a savory tart filled with a mix of tender roasted vegetables, salty tangles of prosciutto, and creamy goat cheese. I’m particularly proud of my cream cheese-butter pastry dough because it bakes up rich and flaky, and looks so nice when formed into a rustic, freeform crust around the vegetable-cheese filling.

A few years ago, though, I became sensitive to gluten, so I had to tweak the crust recipe so that I could still enjoy it. Then a few requests for a vegetarian version, and even a vegan twist, made me experiment with how to transform my omnivore’s tart into something anyone can enjoy. I’m happy to tell you that it’s much easier than it sounds.

Read on for a pick-your-own-tart adventure that offers a delicious dinner for just about any diet. From now on, no matter what your guests can or can’t eat, you’ll know just what to make.

How to make a roasted vegetable tart
How to make a roasted vegetable tart How to make a roasted vegetable tart How to make a roasted vegetable tart c00236_01.jpg How to make a roasted vegetable tart
You'll start by roasting a medley of vegetables in a covered baking dish. For meat-eaters, include prosciutto. For a vegetarian/vegan filling, omit the prosciutto and add lemon zest and juice, and fresh thyme. The crust is what makes these tarts dinner party-worthy. Use cream cheese-and-butter if you can eat anything, swap in alternative flours and add a bit of xanthan gum if you are gluten-free, or use dairy-free cream cheese and vegetable shortening if you follow a vegan diet. To finish your tart, tailor the cheese, using either fresh goat cheese or dairy-free cream cheese. Pleat the crust to form a rustic edge. To get that golden flaky crust, brush the edges with egg wash, or for a vegan tart, brush the edges with olive oil.
Pick your filling

Omnivore
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

Vegetarian/Vegan
1 Tbs. finely grated lemon zest
1 Tbs. fresh lemon juice
2 tsp. finely chopped fresh thyme

Pick your crust

Dairy
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
6 oz. cold cream cheese, cut into 1-inch pieces
3/4 tsp. kosher salt

Gluten-Free
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

Vegan
6 oz. (1 1/3 cups) unbleached all-purpose flour; more for rolling
3 oz. (6 Tbs.) vegetable shortening
6 oz. cold dairy-free cream cheese, such as Tofutti
3/4 tsp. kosher salt

Photos by Scott Phillips; food styling by Ronne Day

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