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Recipe

Roasted Vegetable Tart

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 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.

Reviews

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Reviews

  • 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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