Roasted Vegetable Goat Cheese Tart
★★★☆☆
Ingredients
- Pastry
- 1 1/4 cups all-purpose flour (296 ml)
- 1 tsp granulated sugar (4.9 ml)
- 1/2 tsp kosher salt (2.5 ml)
- 6 Tbsp unsalted butter, cubed and chilled (88.7 ml)
- 1 large egg
- 1 tsp ice water (4.9 ml)
- Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 eggplant, chopped
- 1 sweet potato, peeled and chopped
- 1 red onion, chopped
- 1 small fennel bulb, chopped
- 1 cup cherry tomatoes (237 ml)
- 1 Tbsp balsamic vinegar (14.8 ml)
- 4-6 slices prosciutto, torn into strips
- Olive oil, for drizzling
- Salt and pepper, to taste
- Filling
- 4 large eggs
- 3/4 cup heavy cream (or 6 Tbsp crème fraîche) (177 ml)
- 4 oz fresh goat cheese, crumbled (113 g)
- 2 tsp chopped fresh thyme (9.9 ml)
- 1-2 Tbsp Dijon mustard
- Kosher salt and pepper, to taste
Instructions
- Make the pastry: Combine flour, sugar, and salt in a food processor. Pulse to blend. Add butter and pulse until mixture resembles coarse crumbs. Add egg and water. Pulse until dough just comes together. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.\n2. Prepare vegetables: Preheat oven to 400°F (200°C). Toss all chopped vegetables (except cherry tomatoes) with olive oil, salt, and pepper. Spread vegetables in an even layer on a baking sheet. Roast for 20-25 minutes, or until tender. In a bowl, toss cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Roast cherry tomatoes on a separate baking sheet for 15 minutes.\n3. Assemble and bake the tart: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface. Fit dough into a tart pan. Prick the bottom of the crust with a fork. Line crust with parchment paper and fill with pie weights. Bake for 20 minutes. Remove pie weights and parchment. Bake for 5 minutes more. Spread Dijon mustard over the bottom of the tart crust. Layer roasted vegetables and prosciutto over mustard. Sprinkle with thyme and crumbled goat cheese.\n4. Make the filling: In a bowl, whisk together eggs and cream (or crème fraîche). Season with salt and pepper. Pour filling over vegetables in the tart shell.\n5. Bake tart for 50-60 minutes, or until filling is set and golden brown. Let cool for 20 minutes before serving.
Wine Pairing: Light White (Pinot Grigio) — Pinot Grigio