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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.

October/November 2014 Issue
Photos by Scott Phillips; food styling by Ronne Day
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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.

Pick your 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

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

Pick your 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

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

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


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