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Recipe

Roasted Vegetable and Prosciutto Tart

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 8

This tart makes a terrific fall dinner-party main course, spotlighting the season’s best vegetables nestled in a tender, flaky crust. Plus, it’s easy to adapt to your guests’ dietary restrictions: just check out the vegetarian, vegan, and gluten-free versions.

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

  • 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

For assembly

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

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 100
      Sodium (mg): 820
      Carbohydrates (g): 24
      Fiber (g): 2
      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 flour, butter, cream cheese, 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.

Reviews

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Reviews

  • User avater
    justtess | 10/30/2015

    I served this at my thanksgiving last year and everyone loved it, there was none left over!

  • grlup | 10/13/2015

    Superb! This came together easily and was quite tasty. In response to a previous comment, I had to work with the dough to make it into a cohesive ball allowing me to roll it out. However, the dough is quite forgiving. It turned out light and flaky. I'm going to make this again later this week for a dinner party. It was that good.

  • Amilini | 02/10/2015

    Delicious! I've made this three times so far and always comes out as a perfect cold night comfort meal. It only serves six tops though because everybody goes back for at least a second slice;)

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