Roasted Veggie & Pancetta Tart
Roasting the veggies before adding them to this rustic tart allows them to fully develop all those wonderful new aromas and flavors. Hidden underneath the veggies is a light layer of creamy cheese – or omit it for dairy free.
Add a small salad and you have the perfect meal!
Be sure all the veggies are diced similar in size. This will ensure they all cook evenly, as well when eating it, one veggie won’t overpower another in each bite.
After tossing with some oil and a bit of salt and pepper, spread them out on a single layer in a baking dish or baking pan. If the veggies are not in a single layer, they will end up steaming rather than browning, and you won’t end up with as much flavor in the end.
Once they are tender and golden, toss in the pancetta and set aside to cool.
Roll the pastry out between 2 sheets of lightly dusted parchment paper, then spead some softened cheese over – leaving an inch or so around the border.
Fold over the pastry edges, crimping them together as you go. Brush pastry with a beaten egg, this will help the folds stick together, as well give it a lovely golden crust.
Now all that’s left to do is pop it in the oven!
Roasted Vegetable & Pancetta Tart
Ingredients
Filling
- 1 1/2 cups butternut squash 1/2" diced
- 3/4 cups carrots 1/2" sliced quarters
- 3/4 cups leeks 1/2" sliced
- 1 red pepper diced
- 3/4 cups cauliflower chopped
- 1 Tbsp rosemary finely chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 4 oz thinly sliced pancetta chopped
- 4 oz goat cheese or feta or cream cheese, softened
Crust
- Flaky Pastry
- 1 egg optional
Instructions
- In a large bowl toss the veggies and rosemary with the oil and some salt and pepper. Spread out into an even layer on a baking sheet and bake at 400°F for 30 minutes or until tender and lightly browned. Remove from oven, toss in pancetta then set aside to cool.
- For the crust, prepare the pastry as directed then roll out between 2 layers of parchment (dust with a bit of GF flour) to about 16" round and 1/8" thick, then place on a baking sheet and remove top layer of parchment.
- Spread goat cheese on pastry, leaving a 2 inch border. Spread the veggie mixture over top of cheese, piling it a bit higher in the center, then fold over the edges of the pastry over filling. For a browner crust, brush the pastry edges with a beaten egg.
- Bake at 400°F for 40-45 minutes until crust is golden brown. Serve warm or at room temperature.
