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

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 form pea-size pieces, about fifteen 1-second pulses. Process for 15 to 30 seconds until most of the dough forms a ball around the blade.
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.

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Reviews (7 reviews)

Lpilon | 12/06/2020
This is a go-to dinner when we're "meated-out." I use whatever roastable veggies and herbs that I have, even if it's weird. Tonight it was butternut, fennel and mushrooms. I always use half a block of softened cream cheese on the crust. Lemon juice and zest are a must. I often put grated cheddar on top before I fold up the crust.
karategirl | 07/03/2019
This is a great recipe, as I throw in any veggies that I might have around and use any flavorful soft cheese. Always delicious ad a crowd pleaser.
user-3271822 | 12/18/2017
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.
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??

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What We're Cooking Now

Name: Roasted Vegetable Tart
Yield: 8 servings
Ingredients: 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; 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; 4 oz. fresh goat cheese, softened; 1 large egg, beaten