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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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??
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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