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!

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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.

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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.

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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.

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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

Pan-Roasted Chicken with Harissa Chickpeas

This fast and simple dish has a surprising complexity of flavors. It tastes like it spent all day slow roasting when in fact the active cooking time is close to thirty minutes. The secret ingredient that adds so much depth is harissa, a spicy paste made from chilis, spices, and olive oil. A little harissa adds a ton of flavor to any dish, but be cautious with store-bought brands as the heat level can vary widely.

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The most labor-intensive step is browning the chicken thighs. Once the meat is browned it just takes a few minutes to sauté the vegetables and spices before placing it in the oven. I’ve been eyeing some beautiful romanesco at the store and decided to prepare it as a light vegetable side to this dish. I separated it into bite-sized pieces as I would with cauliflower or broccoli, and then placed it on a baking dish with salt, pepper, and grape seed oil. During the twenty minutes it took to brown the meat I roasted my little romanesco trees at 425 F. When it was time to prepare the chickpeas I removed the romanesco from the oven and set it aside. The chickpeas need about five minutes of preparation on the stove, and then the entire dish goes in the oven for 20-25 minutes. With only five minutes left of roasting, I grated a thin layer of Parmesan over the romanesco and popped it back into the oven to melt and brown.

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Once plated, the entire dish is sprinkled with fresh, chopped parsley and a squeeze of lemon juice. This final step brightens the dish and creates a tart contrast to the richness of the harissa. This delicious meal is packed with protein, so it’s deeply satisfying. Enjoy this deceptively easy, wintery meal!

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Pan-Roasted Chicken with Harissa Chickpeas

Bon Appétit            recipe by Dawn Perry