Preparation

Make the filling

• Position a rack in the center of the oven and heat the oven to 375°F. Lightly oil an 8×8-inch baking dish.
• Toss the vegetables and rosemary with 3/4 tsp. salt and 1/2 tsp. pepper in the baking dish. Cover with foil and roast until fork-tender, 30 to 40 minutes. Remove the foil and let cool.
• 将蔬菜与熏火腿扔掉，放在一边。

Make the crust

• 将烤箱温度升至400°F。
• Pulse the flour, butter, cream cheese, and salt in a food processor until the dough begins to form pea-size pieces, about fifteen 1-second pulses. Process for 15 to 30 seconds until most of the dough forms a ball around the blade.
• 将面团转移到一个饱满的工作表面上，轻轻揉一次或两次，以帮助它聚集在一起。将一张12×17英寸的面粉粉尘撒粉。将面团在羊皮纸上滚动成16英寸的圆，大约1/8英寸（两侧将超出纸张）。如果不是一个完美的圆，并且边缘看起来很粗糙，就可以了。

Assemble and bake

• 将山羊奶酪铺在面团上，留下1-1/2英寸的边界。将面团在羊皮纸上将面团转移到13×18英寸的烤盘中；边缘将悬挂在侧面。
• 将蔬菜混合物倒在奶酪顶部，将其稍微在中心堆积。将面团的边缘折叠在馅料的边缘上，以产生1-1/2英寸宽的褶皱。用打的鸡蛋刷褶面团。
• Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.