![\"veggietart6\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/10\/veggietart6.jpg\")
<\/a><\/p>\nYou can make this from start to finish in a couple of hours, or you can make the vegetables ahead of time and simply assemble and bake the tart when you’re ready. \u00a0I’ve done it both ways now.<\/p>\n
The combination of vegetables (butternut squash, carrot, cauliflower and red bell pepper) is great. \u00a0The recipe calls for leeks, but I decided to use a yellow onion instead. \u00a0I didn’t make a great grocery list and ended up using my only onion in another dish so I left out the onion entirely. \u00a0The tart didn’t suffer a bit. \u00a0The measurements in the recipe below are from the magazine, but I didn’t really measure. \u00a0I’m sure I used a bit more, maybe heaping amounts of those listed here.<\/p>\n
After roasting the vegetables you mix in a bunch of chopped proscuitto. \u00a0That’s magic right there. \u00a0Magic.<\/p>\n
The dough is simply flour, butter, cream cheese and a pinch of salt. \u00a0It comes together in a food processor in no time and doesn’t need to be chilled before being rolled out. \u00a0However, this means you absolutely must roll it out onto parchment paper. \u00a0I made the mistake of rolling it out on the counter the first time and won’t do that again. \u00a0Since this is a rustic tart you don’t need to worry too much about how neat the edges of your dough are.<\/p>\n After you roll out your dough you spread some softened goat cheese on it. \u00a0Again, there’s magic happening in your kitchen right about now. \u00a0Be sure the goat cheese is room temperature or it will pull too much on the dough and rip it. \u00a0I know from experience.<\/p>\n On top of the cheese goes the vegetables.<\/p>\n Fold up the edges, brush with a beaten egg and bake. \u00a0I baked mine on a pizza stone the second time with great results, but a cookie sheet works well, too.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n