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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SO GOOD! I'm eating leftovers for lunch right now. This is one is a keeper.
In response to Hunarymary: 375 is the temperature to roast the vegetables first. Then turn it up to 400 for the pastry. The 13x18 baking sheet is to roast the vegetables beforehand.
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??
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