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Recipe

Roasted Vegetable Tart

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 8

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.

 

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
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely chopped fresh thyme

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) : 380
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 85
      Sodium (mg): 630
      Carbohydrates (g): 24
      Fiber (g): 2
      Protein (g): 8

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. Add the lemon zest, juice, and thyme; toss to combine. Cover with foil and roast until fork-tender, 30 to 40 minutes. Remove the foil and let cool.

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

  • Hungarymary | 11/13/2017

    I'm a bit confused. In the beginning of the recipe it says to heat oven to 375 degrees but under the pastry, it says 400 degrees but does not give directions to bake the pastry first - is there something missing?? Also rolling out instructions are for a circle but the directions use a 13x18 baking sheet.
    Those who made it what temperature and shape of pan did you use??

  • mattsatt | 10/19/2014

    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.)

  • enightshade | 10/04/2014

    Had the vegetarian version and it is delicious! Even the pastry is tasty and has a wonderful texture.

  • goldenbeet | 10/04/2014

    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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