Vegetable Tart with Goat Cheese

Name: Vegetable Tart with Goat Cheese
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 teaspoon salt; 1/4 cup ice water; 2 tablespoons olive oil; 1 small onion, diced; 1 zucchini, sliced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 cup spinach leaves; 4 ounces goat cheese, crumbled; 3 large eggs; 1/2 cup heavy cream; Salt and pepper to taste

Highlighted under: Baking & Desserts

I love making this Vegetable Tart with Goat Cheese because it combines fresh vegetables and creamy goat cheese into a stunning centerpiece for dinner. The vibrant colors and flavors come together in a flaky pastry that embodies comfort and elegance. Every slice bursts with the deliciousness of seasonal vegetables, and I enjoy experimenting with different toppings. It’s one of those recipes that never fails to impress friends and family, whether for a casual lunch or a special occasion.

Created by

Maribel Hayes

Last updated on 2026-01-10T02:04:14.890Z

In my kitchen, this Vegetable Tart with Goat Cheese became a go-to dish during the harvest season. I experimented with whatever fresh vegetables I found at the local market, creating unique flavor profiles each time. The goat cheese adds a creaminess that balances the earthiness of the vegetables beautifully. I recommend using a mix of colorful veggies to make it visually appealing.

One key tip I learned is to pre-bake the crust slightly before adding the filling. This ensures a perfectly crisp texture and prevents the bottom from becoming soggy. It truly elevates the overall tart experience!

        Why You Will Love This Recipe
        A beautiful blend of fresh, seasonal vegetables
Creamy richness of goat cheese that enhances flavor
Versatile enough for both casual gatherings and elegant events

      

Crafting the Perfect Crust

The tart crust is the foundation of this Vegetable Tart with Goat Cheese, and getting it just right makes all the difference. Use cold butter for a flaky texture; if your kitchen is warm, consider chilling the flour and mixing bowl before starting. Mixing the butter into the flour until it resembles coarse crumbs is crucial; avoid overworking the dough to ensure it remains tender. Once you’ve pressed it into the tart pan, chilling it for 30 minutes prevents shrinking during baking.

When pre-baking the crust, don’t skip lining it with parchment paper and using weights. This step ensures the base holds its shape and bakes evenly. Keep a close eye on the crust after you remove the weights; look for a light golden color, which typically takes about 10 minutes. If the edges start browning too quickly, you can cover them with strips of foil to prevent burning while allowing the center to continue cooking.

Vegetable Varieties and Flavor Profiles

For the filling, the choice of vegetables is crucial to achieving a rich flavor and appealing color. Feel free to substitute with other seasonal vegetables like asparagus or carrots based on what you have on hand. Zucchini and bell peppers not only bring flavor but also moisture; remember to sauté them just enough to soften, as the baking process will continue to cook them. Using fresh spinach adds a delightful earthy note, so don’t skip this ingredient despite its small quantity.

Goat cheese is a star ingredient in this tart, imparting a creamy texture and tangy flavor that enhance the dish’s overall appeal. If you’re looking for a non-dairy alternative, try using cashew cheese or a vegan cream cheese spread, keeping in mind that this will alter the flavor profile slightly. For those who prefer a bolder taste, consider adding crumbled feta or fresh herbs like thyme or basil to the vegetable mix for extra depth.

Serving and Storing Tips

Allow the baked tart to cool slightly before slicing; this helps the filling set further, making for cleaner slices. You can serve this Vegetable Tart warm or at room temperature, making it versatile for different occasions. It pairs beautifully with a light salad dressed with lemon vinaigrette, enhancing the flavors without overpowering them. Consider offering a sprinkle of fresh herbs on top just before serving for a pop of color and taste.

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheating in the oven for about 10-15 minutes at 350°F (175°C) will help restore its flaky crust. You can also freeze the tart before baking it; simply cover it tightly with plastic wrap and foil. When ready to bake, there is no need to thaw; just add an extra 10-15 minutes to your baking time for a perfectly baked tart straight from the freezer.

Ingredients

For the tart crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
1/4 cup ice water

For the filling

2 tablespoons olive oil
1 small onion, diced
1 zucchini, sliced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 cup spinach leaves
4 ounces goat cheese, crumbled
3 large eggs
1/2 cup heavy cream
Salt and pepper to taste

Instructions

Prepare the crust

In a mixing bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms. Press into a 9-inch tart pan and chill for 30 minutes.

Pre-bake the crust

Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until lightly golden.

Cook the vegetables

In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent. Add the zucchini, bell pepper, and tomatoes; cook for 5 minutes. Stir in the spinach and cook until wilted. Season with salt and pepper.

Prepare the filling

In a bowl, whisk together the eggs and cream. Stir in the cooked vegetables and half of the goat cheese. Pour the filling into the pre-baked crust and sprinkle the remaining goat cheese on top.

Bake the tart

Bake the tart in the preheated oven for 25-30 minutes until the filling is set and the top is golden. Remove from the oven and let it cool slightly before slicing.

Pro Tips

Feel free to swap out the vegetables based on what’s in season or your personal preferences! Adding fresh herbs like basil or thyme can also enhance the flavor profile.

Key Techniques for Success

When preparing the crust, one essential technique is to handle the dough as little as possible. This prevents it from becoming tough. I recommend using your fingertips to work the butter into the flour gently, creating small pea-sized pieces before adding the ice water. If the dough feels too dry, add a teaspoon of ice water at a time until it holds together without being sticky.

For even cooking of the filling, cut vegetables into uniform sizes. Dice the onion and bell pepper small enough to cook quickly, while the zucchini can be slightly thicker. This allows all the vegetables to gently release moisture and flavors without turning mushy, preserving their individual tastes in the final dish.

Flavor Enhancements

To heighten the flavor, consider incorporating garlic into your sautéed vegetables. Sautéing minced garlic for a couple of minutes before adding the other vegetables can create a robust base. Additionally, a dash of red pepper flakes adds warmth without overwhelming the dish, complementing the creamy goat cheese beautifully.

If you want to transform this tart into a heartier meal, consider adding cooked quinoa or cooked lentils to the filling. These ingredients will provide a satisfying texture and additional protein, making it a well-rounded dish that fits perfectly for both lunch and dinner.

Questions About Recipes

→ Can I use store-bought crust?

Yes, using a store-bought crust can save time. Just follow the instructions on the package.

→ What vegetables work best in this tart?

Any seasonal vegetables will work well. Some favorites include asparagus, mushrooms, and leeks.

→ Can I make this tart ahead of time?

Absolutely! You can prepare the tart a day in advance and reheat it before serving.

→ Is this recipe gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.