I tried it for two reasons, actually three reasons. The third reason being because I liked the way it looked in the magazine. Reason number one is that I like a challenge when I'm cooking and this recipe looked a bit challenging. The second reason is that I'm seeing if we can't cut back on meat and eat more vegetables. This recipe only had 2 slices of prosciutto in it.
While I was cooking, Ned asked me what we were having for dinner.
"A roasted red pepper tart and a green salad with roasted beets."
"Oh, that sounds good. Do you want me to grill the meat."
"There is proscuitto in the tart so you don't need to grill."
When we sat down to eat, I noticed him looking at the inside of the tart. He said he didn't see any proscuitto. I pointed out a little sliver to him. I didn't ask but I don't think he thought he had any meat with his dinner. I may have to use some recipes with a little more showy meat.
At any rate we had a nice dinner out on the patio. The tart turned out beautifully and looked like the one in the magazine. I liked the sweet of the roasted red peppers and caramelized onions against the tangy goat cheese...and with just a hint of thyme and prosciutto.