Roasted Vegetable Tart

This is the kind of recipe that begs to be written about. It is the perfect way to welcome Fall—roasted Autumn vegetables tossed with prosciutto, surrounded by a flaky, buttery crust. Did I mention the thin layer of goat cheese underneath it all? Sure, it’s decadent, but it’s sweater season, so eat up!


Begin by roasting a small amount of butternut squash, carrots, leeks, red bell pepper, and cauliflower with rosemary and olive oil. Once the vegetables are tender, toss them with prosciutto and set aside.


While the veggies are in the oven, prepare the dough. This recipe also gave me an excuse to learn how to use the pastry attachment on my food processor. I was shocked to discover how easy it was, although I’m confident you can still make a delicious crust the old fashioned way. The recipe calls for a mix of potato flour, rice flour, and cornmeal. Since I had some all-purpose Cup 4 Cup on hand, I substituted it for the rice and potato flours, but kept the cornmeal because I love the flavor and texture of a cornmeal crust. Butter and cream cheese keep the dough moist and flaky.


Once you’ve rolled the dough out into an oval, spread a thin layer of room temperature goat cheese from the center to about 1 ½ inches from the edges. Spoon the roasted vegetables into the center and fold the edges into a pleated crust, brushing with egg or olive oil to ensure it browns properly.


This is a great meal to serve guests, because the last 35-40 minutes is entirely in the oven—plenty of time to clean up your kitchen and prepare a green salad. The author of this recipe also has a standard version and a vegan version, in case you’re curious. The recipe is versatile, beautiful, and entirely satisfying. You’re welcome!

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Roasted Vegetable Tart

Fine Cooking            August 2014


Spiced Pumpkin Layer Cake with Cream Cheese Frosting

You will love this cake. This is the cake my family loves to make during the holidays. It’s the cake I turned into cupcakes for Ben’s 40th birthday last year. It is one of the few cakes guaranteed to taste delicious without gluten or eggs. It’s full of pureed pumpkin, pineapple, flaked coconut, and wintery spices, all topped with a butter and cream cheese frosting.

ben and his 40 cupcakes

ben’s 40 cupcakes

I used to love baking, but when I was diagnosed with celiac I had no idea how to bake without wheat. Going gluten free inspired me to learn about a wide variety of flours. Each flour has its own flavor and texture, and therefore it’s own ideal uses. Tapioca flour is sweet and chewy, which makes it great in brownies. Chickpea flour adds earthiness to savory dishes, especially Indian foods. Potato flour is a great thickener (sometimes too great!) Almond flour makes delicious crusts for pies and cakes. There are pros and cons to each of these flours and learning how to use them can be an incredible asset to your baking, but none of them can be used as a cup for cup substitute for wheat flour. Most gluten free baking recipes require a mixture of three or more flours plus xanthan gum to achieve a result akin to wheat flour.


And that brings me to Cup4Cup. My aunt told me about this all-purpose gf flour designed by a chef at the famed French Laundry. Thank you, Aunt Therese! I’ve made this cake before with another all purpose gf flour and of course it was delicious, but between the cup4cup was definitely better. I’m also a fan of flax eggs as my egg substitute instead of powder egg replacements. I find that it does a better job as a binder and doesn’t leave an aftertaste that some egg replacers can have.

brown flax seed

brown flax seed

This cake is a little time consuming, but it’s not too difficult. It’s significantly easier as cupcakes because it’s not necessary to butter and flour two cake pans and frost both layers. The layered cake is more impressive, but the individual cupcakes are pretty sweet, too! In my oven the cupcakes take 15-17 minutes per dozen and the recipe makes about 2 ½ dozen cupcakes. The frosting recipe makes way too much, so this time I cut it in half. It’s a rich frosting and a thin layer on this dense cake is all you need.

pumpkin coconut currents

pumpkin coconut currents

pre and post oven

pre and post oven

One of the best things about this recipe is that it just gets more decadent after it’s been refrigerated. If you’re looking for a special dessert this holiday season and want to prove that gluten free pastries can satisfy everyone, this is your best bet. Enjoy!

Spiced Pumpkin Layer Cake with Cream Cheese Frosting via Epicurious

November    2009