Roasted Vegetable Goat Cheese Tart

★★★★☆

Prep: 20 mins (est.) Cook: 3h 25m (est.) Serves: 6-8

Pastry
1 1/4 cups all-purpose flour300 ml all-purpose flour
1 tsp granulated sugar5 ml granulated sugar
1/2 tsp kosher salt2 ml kosher salt
6 Tbsp unsalted butter, cubed and chilled90 ml unsalted butter, cubed and chilled
1 large egg1 large egg
1 tsp ice water5 ml ice water
Vegetables
1 red bell pepper, chopped1 red bell pepper, chopped
1 yellow bell pepper, chopped1 yellow bell pepper, chopped
1 orange bell pepper, chopped1 orange bell pepper, chopped
1 zucchini, chopped1 zucchini, chopped
1 yellow squash, chopped1 yellow squash, chopped
1 eggplant, chopped1 eggplant, chopped
1 sweet potato, peeled and chopped1 sweet potato, peeled and chopped
1 red onion, chopped1 red onion, chopped
1 small fennel bulb, chopped1 small fennel bulb, chopped
1 cup cherry tomatoes240 ml cherry tomatoes
1 Tbsp balsamic vinegar15 ml balsamic vinegar
4-6 slices prosciutto, torn into strips4-6 slices prosciutto, torn into strips
Olive oil, for drizzlingOlive oil, for drizzling
Salt and pepper, to tasteSalt and pepper, to taste
Filling
4 large eggs4 large eggs
3/4 cup heavy cream (or 6 Tbsp crème fraîche)180 ml heavy cream (or 6 Tbsp crème fraîche)
4 oz fresh goat cheese, crumbled115 g fresh goat cheese, crumbled
2 tsp chopped fresh thyme10 ml chopped fresh thyme
1-2 Tbsp Dijon mustard15-30 ml Dijon mustard
Kosher salt and pepper, to tasteKosher salt and pepper, to taste

1. 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