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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Name: Roasted Vegetable Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
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

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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

Servings

INSTRUCTIONS

See original recipe: http://www.finecooking.com/re...

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NOTES

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Roasted Vegetable Tart

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

Make the filling

Position a rack in the center of the oven and heat the oven to 375°F. Lightly oil an 8x8-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 clump together, about fifteen 1-second pulses.

Transfer the dough to a well-floured work surface and gently knead once or twice to help it come together. Dust a 12x17- 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 13x18-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.

nutrition information (per serving):

Calories

(kcal):

380;

Fat

(g):

fat g

29;

Fat Calories

(kcal):

260;

Saturated Fat

(g):

sat fat g

17;

Protein

(g):

protein g

Monounsaturated Fat

(g):

Carbohydrates

(g):

carbs g

24;

Polyunsaturated Fat

(g):

1.5;

Sodium

(mg):

sodium mg

630;

Cholesterol

(mg):

cholesterol mg

85;

Fiber

(g):

fiber g

Photo: Scott Phillips

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (187g)
Recipe Makes: 8 Servings

Calories: 669
Calories from Fat: 7 (1%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 26.4mg		8 %
Sodium 416.3mg		14 %
Potassium 33mg		1 %
Total Carbohydrate 168.9g		50 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 168.7g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 669

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