Roasted Vegetable Tart (Printable View)
Flaky tart filled with caramelized roasted vegetables and creamy cheese, ideal for main or brunch dishes.
# Ingredient List:
→ Pastry
01 - 1 sheet ready-rolled puff pastry (approx. 9 inches), thawed if frozen
→ Vegetables
02 - 1 small zucchini, sliced into rounds
03 - 1 red bell pepper, sliced into strips
04 - 1 yellow bell pepper, sliced into strips
05 - 1 small red onion, sliced into wedges
06 - 1 small eggplant, sliced into rounds
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese & Filling
10 - 3.5 ounces crumbled goat cheese (or feta)
11 - 2 large eggs
12 - 1/2 cup heavy cream
13 - 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
14 - 1 clove garlic, minced
→ Garnish
15 - 1 tablespoon chopped fresh basil (optional)
# How to Prepare:
01 - Preheat the oven to 430°F. Line a large baking sheet with parchment paper. Arrange zucchini, bell peppers, red onion, and eggplant on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
02 - Roast the vegetables for 20 to 25 minutes, turning once halfway through, until golden and tender. Remove from oven and set aside. Reduce oven temperature to 375°F.
03 - Unroll the puff pastry and press it into a 9-inch tart pan, trimming any excess dough. Prick the base several times with a fork to prevent bubbling.
04 - In a mixing bowl, whisk together eggs, heavy cream, chopped thyme, minced garlic, and a pinch of salt and pepper until fully combined.
05 - Scatter half of the goat cheese evenly over the pastry base. Arrange the roasted vegetables evenly on top, then pour the egg mixture over the vegetables. Sprinkle with the remaining cheese.
06 - Bake the tart at 375°F for 25 to 30 minutes, or until the filling is set and the pastry edges are golden brown.
07 - Allow the tart to cool slightly, garnish with chopped fresh basil if desired, and serve warm or at room temperature.
# Expert Suggestions:
01 -
- The roasted vegetables bring out a natural sweetness that feels like a warm kitchen hug.
- The creamy cheese filling adds just the right richness without overpowering the fresh flavors.
02 -
- Don’t skip tossing the vegetables halfway through roasting to avoid soggy spots and ensure even caramelization.
- Switching up the cheese to ricotta will make the filling lighter, a discovery that made this recipe even more versatile in my kitchen.
03 -
- Use high-quality olive oil for roasting—it makes a noticeable difference in flavor and texture.
- Wrapping your puff pastry in parchment when blanching the base prevents sogginess and keeps it crisp.