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+ servings

Roasted Vegetable & Pancetta Tart

Marla Hingley
Be sure all veggies are diced similar in size.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8

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

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.
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