This tart was delicious and the presentation was inviting, beginning with a flaky crust that was filled with roasted vegetables and creamy goat cheese.
Serves 6-8
Ingredients:
For the crust6 ounces unbleached all-purpose flour
6 ounces cold unsalted butter, cut into 1 inch pieces
6 ounces cold cream cheese, cut into 1 inch pieces
3/4 teaspoon Kosher salt
For the filling
1 1/2 cups butternut squash, diced 1/2 inch
3/4 cup carrot, sliced 1/2 inch thick
3/4 cup leek, sliced, white and light green parts only
3/4 cup red bell pepper, coarsely chopped
3/4 cup cauliflower, coarsely chopped
1 tablespoon fresh rosemary, finely chopped
Kosher salt and freshly ground black pepper to taste
4 ounces goat cheese or cream cheese, softened
1 large egg beaten, or olive oil
For the crust
Turn the oven temperature to 400 degrees F.
Combine the flour with the butter and cream cheese with a pastry blender or in a food processor until the dough begins to clump together.
Transfer the dough to a well floured work surface and gently knead once or twice to help it come together.
Dust a work area and roll the dough to 1/8 inch thick round pie shape.
For the filling
Position a rack in the center of the oven and heat the oven to 375 degrees. Lightly oil a baking dish.
Toss the vegetables and rosemary with salt and pepper. Roast until fork tender, about 30-40 minutes.
To bake the tart spread the goat cheese on the dough, leaving a 1 1/2 inch border. Transfer the dough to a floured baking sheet.
Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.
Fold the edge of the dough over to the edge of the filling to create pleats that are 1 1/2 inches wide.
Brush the pleated dough with the beaten egg or oil.
Bake until the crust is golden brown, about 35-45 minutes.
Transfer to a rack and let cool on the baking sheet for about 10 minutes before serving.