Despite it being 90° here some days, September is the start of fall for me. I start craving fewer fresh fruits and less grilling. Instead, I become eager for the weather to cool off so that I can indulge in heartier dishes and simple roasts paired with roasted vegetables. Entertaining is a breeze as I throw dishes into the oven to cook slowly, while I enjoy cocktails and easy appetizers with my guests.
This weekend Sunday Supper is celebrating the start of fall with some of their favorite fall recipes. This roasted veggie tart isn’t exactly a quick appetizer, but it’s not difficult at all. And with all of the roasted vegetables, it just screams fall to me. If it’s a little too involved for your fall entertaining, then I’d encourage you to pair it with a side salad and give it a try for a light brunch or lunch.
Recipe Note: I used about 1 c. of butternut squash, carrot, leek, and bell pepper for this recipe, but I encourage you to pick the veggies and ratios according to your own preferences.
Roasted Vegetable Tart
Adapted from Fine Cooking, Issue 131
Ingredients for the Filling:
- Olive oil
- 4 c. fall vegetables, ½-inch dice (i.e. butternut squash, carrot, leek, bell pepper, cauliflower)
- 1 Tbs. finely chopped fresh rosemary
- Kosher salt
- Freshly ground black pepper
- 1 Tbs. finely grated lemon zest
- 1 Tbs. fresh lemon juice
- 2 tsp. finely chopped fresh thyme
Ingredients for the Crust:
- 1 1/3 c. all-purpose flour; plus more for rolling
- ¾ c. cold unsalted butter, cut into 1-inch pieces
- 6 oz. cold cream cheese, cut into 1-inch pieces
- ¾ tsp. kosher salt
Ingredients for the Assembly:
- 4 oz. fresh goat cheese, softened
- 1 large egg, beaten
Make the Filling: Ensure rack is in the center of the oven and preheat oven to 375°F.
In a large bowl, toss all ingredients to combine. Spread in a single layer on a heavy baking sheet or roasting pan. Cover with foil and bake until tender, 30-40 minutes. Remove from oven, uncover, and allow to cool slightly.
While vegetables are cooling, make the crust. Increase oven temperature to 400°F.
While oven is coming to temperature, place flour, butter, cream cheese, and salt in a food processor. Pulse until the dough starts to come together.
Sprinkle flour over a clean counter. Transfer dough to counter and gently knead with clean hands, once or twice, to bring dough together.
Assemble the Tart: Sprinkle a little more flour onto a large piece of parchment paper. Place dough on parchment paper and roll out, to a rough 16-inch round.Dough should be about 1/8-inch thick. Gently brush excess flour from parchment paper. Carefully lift parchment paper, with the dough still on it, onto a clean baking sheet.
Spread the goat cheese on top of dough, leaving a 1/2 inch border. Top the goat cheese with vegetables. Pile a little extra in the center.
Fold edges of the dough over the filling to create pleats, about 1½-inches wide. Brush pleated dough with beaten egg.
Bake until golden brown, 35-40 minutes. Transfer to a rack to cool, at least 10 minutes before serving.
Serve warm or at room temperature.
Store leftovers in the fridge.
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