This roast vegetable and prosciutto tart is the kind of dish that feels both generous and composed—rustic enough for a winter lunch, elegant enough for company. Sweet butternut squash, carrots, leeks, red pepper, and broccoli are roasted until tender and lightly caramelized, then folded together with ribbons of prosciutto that crisp just slightly at the edges. Crumbled goat cheese adds a gentle tang, pulling everything into balance.
The real pleasure, though, lies in the crust. A cream cheese pastry—rich, tender, and forgiving—replaces traditional shortcrust, bringing an extra layer of flavour and an almost melting texture. It’s a relaxed dough, meant to be coaxed rather than commanded, and it shines in free-form tarts like this one, where uneven edges and soft pleats are part of the charm.
Baked until golden and fragrant, this tart is equally happy served warm or at room temperature. It’s perfect alongside a simple green salad, ideal for a winter table brightened with flowers, and exactly the sort of dish that makes a grey day feel unexpectedly inviting.
Roasted Vegetable and Prosciutto Tart
- Yield: Serves 6–8 1x
Ingredients
For the filling
- 30 ml or 2 tbsp good-quality olive oil
- 675 g butternut squash, in ½” chunks (from 1 small or ½ large squash)
- 100 g carrots, in ½” chunks (2–3 medium carrots)
- 90 g sliced leek, sliced, white and light green parts (1 medium leek)
- 125 g red bell pepper, coarsely chopped (1 large pepper)
- 125 g broccoli, coarsely chopped (½ head of broccoli)
- 15 ml or 1 tbsp finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- 127g or 4 oz thinly sliced prosciutto, torn into bite-size pieces
For the crust
- 170 g or 6 oz unbleached, all-purpose flour
- 170 g or 6 oz cold unsalted butter, cut in ½” pieces
- 170 g or 6 oz cold cream cheese, cut in 1” pieces (brick-style, not spreadable)
- 7 ½ ml or ¾ tsp kosher salt
For assembly
- 127 g or 4 oz fresh goat cheese, crumbled
- 1 large egg, beaten
Instructions
Make the filling
Position a rack in the centre of the oven and preheat to 375°F.
- In a large bowl, toss the squash, carrots, leek, red pepper, and broccoli with the olive oil, rosemary, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a large baking sheet.
- Roast until fork-tender and lightly
Make the crust
- Increase the oven temperature to 400°F.
- In the bowl of a food processor, combine the flour, butter, cream cheese, and salt. Pulse about 15 times, until the mixture forms pea-sized pieces. Continue processing until most of the dough gathers around the blade, 15–20 seconds.
- Turn the dough out onto a well-floured work surface and gently knead once or twice to bring it together. Roll into a 16-inch round, about ⅛ inch thick. The edges will be rough — that’s part of the charm.
Assemble and bake
- Gently toss the roasted vegetables with the prosciutto.
- Sprinkle the goat cheese evenly over the dough, leaving a ½-inch border. Spoon the vegetable mixture over the cheese, mounding it slightly in the centre.
- Fold the edges of the dough over the filling to create a pleated border about 2 inches wide. Brush the exposed dough with the beaten egg.
- Transfer the parchment and tart to a 20 × 15-inch flat baking sheet, or a 13 × 18-inch rimmed baking sheet.
- Bake until the crust is deeply golden and the filling is heated through, 35–45 minutes. Let cool on the baking sheet for at least 10 minutes before slicing and serving.
Notes
Adapted from Fine Cooking, by Mary Cech, October/November 2014 issue
(Fine Cooking, much missed, set the gold standard for clear, reliable, well-tested recipes.)
Serving suggestions
Serve warm or at room temperature with a simple green salad dressed with lemon and olive oil. This tart is equally at home on a winter lunch table, a casual supper, or cut into smaller slices for a buffet.
Variations
- Vegetarian: Omit the prosciutto and add extra roasted vegetables, or a handful of toasted walnuts or pine nuts.
- Herbs: Substitute thyme or sage for the rosemary for a softer flavour profile.
- Cheese: Feta or ricotta salata make good alternatives to goat cheese.
- Seasonal: In warmer months, use zucchini, cherry tomatoes, and red onion in place of the winter vegetables.
