15 Summer Vegetable Tart With Goat Cheese

Summer vegetable tarts with goat cheese highlight seasonal flavors and fresh ingredients. Varieties like Zucchini and Tomato Tart, Roasted Bell Pepper and Spinach Tart, and Asparagus and Leek Tart showcase vibrant produce paired with creamy goat cheese. Each recipe typically requires a pastry crust, eggs, and heavy cream, our combinations offering both savory and satisfying options. Ideal for gatherings, these tarts can be prepared in advance. Discover a range of delightful recipes and tips to enhance your summer meals.

Zucchini and Tomato Tart With Goat Cheese

This delightful Zucchini and Tomato Tart with Goat Cheese is a perfect summer dish that showcases the freshness of seasonal vegetables.

Ideal for brunch, lunch, or a light dinner, it pairs beautifully with a side salad or a glass of white wine. The preparation time for this tart is approximately 25 minutes, with an additional baking time of 30-35 minutes, making it a wonderful dish that is both simple and impressive.

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 2 medium zucchinis, thinly sliced
• 2 medium tomatoes, thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 cup heavy cream
• 2 large eggs
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork to prevent puffing. Set aside.
3. In a medium mixing bowl, whisk together the heavy cream, eggs, minced garlic, oregano, salt, and pepper until well combined.
4. Layer the sliced zucchini and tomatoes in the tart shell, alternating them to create a pattern. Sprinkle the crumbled goat cheese evenly over the top of the vegetables.
5. Pour the egg mixture over the layered vegetables and goat cheese, ensuring everything is evenly coated.
6. Drizzle a little olive oil over the top and add a pinch of salt and pepper for extra flavor.
7. Bake the tart in the preheated oven for 30-35 minutes, or until the egg mixture is set and the top is golden brown.
8. Remove from oven and let it cool slightly before slicing. Garnish with fresh basil, if desired, and serve warm or at room temperature.

Variations and Tips:

• For a twist, you can add sliced bell peppers or fresh spinach to the vegetable mix.
• Try using different types of cheese, such as feta or ricotta, for a different flavor profile.
• If you prefer a lighter version, consider using half-and-half in place of heavy cream.
• This tart can be made ahead of time and served cold or reheated in the oven before serving.
• Feel free to experiment with herbs like thyme or rosemary for added aromatic flavor.

Roasted Bell Pepper and Spinach Tart

This Roasted Bell Pepper and Spinach Tart is a delightful and savory dish perfect for a summer gathering or brunch.

With its rich flavors and visually appealing colors, it makes an ideal centerpiece for vegetarians and cheese lovers alike. Preparation time is approximately 20 minutes, and the baking time is around 30-35 minutes, making it a manageable yet impressive dish to whip up.

Ingredients:

• 1 pre-made pie crust
• 2 cups fresh spinach, washed and chopped
• 2 large bell peppers (red, yellow, or orange), sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 4 ounces goat cheese, crumbled
• 1 cup heavy cream
• 3 large eggs
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• Fresh basil leaves (for garnish)

Cooking Steps:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

3. Add the sliced bell peppers to the skillet and cook for about 5-7 minutes until they’re soft.

Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.

4. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the crumbled goat cheese and the sautéed vegetables.

5. Place the pie crust in a tart pan or pie dish and pour the vegetable and cheese mixture into the crust, spreading it out evenly.

6. Bake in the preheated oven for 30-35 minutes, or until the tart is set and the top is golden brown.

7. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

Variations and Tips:

• For added flavor, you can mix in other vegetables such as sun-dried tomatoes, artichokes, or mushrooms.
• If you prefer a lighter option, substitute half-and-half for the heavy cream.
• To enhance the crust, brush the edges with an egg wash for a golden finish.
• This tart can be served warm or at room temperature, making it great for making ahead of time.
• Feel free to experiment with different cheeses, such as feta or a sharp cheddar, for varied flavors.

Asparagus and Leek Tart With Herb Goat Cheese

This Asparagus and Leek Tart with Herb Goat Cheese is a delightful spring dish that brings the freshness of seasonal vegetables to your table.

Perfect for gatherings or as a light lunch, this tart offers a harmonious blend of flavors and textures. With a preparation time of about 30 minutes and a baking time of around 30 minutes, it’s a wonderful way to enjoy healthy vegetables while impressing your guests with a beautiful presentation.

Ingredients

• 1 pre-made pie crust or pastry dough
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 leek, cleaned and sliced
• 6 oz goat cheese, softened
• 1/2 cup heavy cream
• 2 large eggs
• 1 tablespoon fresh herbs (such as thyme, dill, or basil), finely chopped
• Salt and pepper, to taste
• Olive oil, for sautéing
• Optional: Fresh herbs for garnish

Cooking Steps

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a tart pan, trimming off any excess dough.

Prick the bottom with a fork. Place parchment paper over the crust and fill with pie weights or dried beans to prevent it from puffing up. Pre-bake for about 10-12 minutes, until just set.

3. In a skillet over medium heat, add a drizzle of olive oil and sauté the sliced leeks until they are soft, about 5 minutes.

Add in the asparagus pieces and cook for an additional 3-5 minutes, until just tender. Season with salt and pepper to taste.

4. In a mixing bowl, whisk together the eggs, heavy cream, softened goat cheese, and fresh herbs until smooth.

Season the mixture with salt and pepper.

5. Distribute the sautéed leeks and asparagus evenly over the pre-baked tart crust.

Pour the egg and cheese mixture over the vegetables, making sure they are covered.

6. Bake in the oven for 25-30 minutes, or until the filling is set and the top is golden.

7. Allow the tart to cool slightly before slicing.

Garnish with additional herbs if desired, and serve warm or at room temperature.

Variations and Tips

• Vegetable Substitutions: Feel free to swap asparagus for other spring vegetables such as zucchini, tomatoes, or spinach.
• Cheese Options: If you’re not a fan of goat cheese, try using feta or ricotta for a different flavor profile.
• Herbs: Experiment with your favorite herbs, combining dried and fresh varieties for a more complex taste.
• Serving Suggestions: This tart pairs beautifully with a light salad or can be served as a side dish with grilled meats.
• Make Ahead: You can prepare and bake the tart a day in advance; simply reheat in the oven before serving.

Eggplant and Feta Tart With Goat Cheese

This Eggplant and Feta Tart with Goat Cheese is a delightful Mediterranean-inspired dish perfect for summer gatherings or a cozy family dinner. The combination of roasted eggplant and tangy feta creates a flavorful filling, while the creamy goat cheese adds richness to the tart.

This recipe takes approximately 45 minutes to prepare and serves 4-6 people. It’s a wonderful option for vegetarians or anyone looking to enjoy fresh summer vegetables in a delicious way.

Ingredients

• 1 store-bought puff pastry sheet, thawed
• 1 large eggplant, sliced into thin rounds
• 1 cup crumbled feta cheese
• 1 cup goat cheese, softened
• 1 clove garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• Optional: cherry tomatoes, halved for garnish

Cooking Steps

1. Preheat your oven to 400°F (200°C).

2. Arrange the sliced eggplant on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.

Roast in the oven for about 20 minutes, or until golden brown and tender. Remove and let cool slightly.

3. In a mixing bowl, combine the crumbled feta cheese, softened goat cheese, minced garlic, and chopped basil.

Mix until well combined. Season with salt and pepper to taste.

4. Roll out the puff pastry sheet on a lightly floured surface to fit your tart pan.

Carefully transfer the pastry to the pan, trimming any excess edges.

5. Spread the cheese mixture evenly over the base of the pastry.

6. Layer the roasted eggplant slices on top of the cheese mixture, arranging them in a decorative pattern if desired.

7. Brush the edges of the pastry with the beaten egg to give it a golden color when baked.

8. Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

9. Let the tart cool briefly before slicing. Garnish with halved cherry tomatoes if desired before serving.

Variations and Tips

• Try adding other roasted vegetables, such as bell peppers or zucchini, for a more colorful tart.
• For a herby twist, mix in some fresh oregano or thyme into the cheese filling.
• Serve the tart warm or at room temperature; it pairs excellently with a light salad.
• Leftovers can be stored in the refrigerator, and the tart can be enjoyed cold the next day!

Enjoy your Eggplant and Feta Tart with Goat Cheese as a vibrant centerpiece for your summer meals!

Summer Squash and Basil Tart

This delightful Summer Squash and Basil Tart is a light and flavorful dish perfect for summer gatherings, brunches, or light weeknight dinners.

Combining the bright flavors of fresh summer squash and fragrant basil with creamy goat cheese, this tart is not only visually appealing but also a crowd-pleaser.

With a preparation time of about 15 minutes and a total cooking time of 35 minutes, you can have this dish ready to serve in under an hour!

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 2 medium zucchinis, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 cup fresh basil leaves, chopped
• 1 cup goat cheese, crumbled
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Olive oil, for drizzling
• Fresh basil leaves, for garnishing (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Place the pre-made pie crust into a tart pan or pie dish, pressing it firmly against the edges. Par-bake the crust for about 10 minutes until it starts to lightly brown. Remove from the oven and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until well combined.
4. Layer the sliced zucchinis and yellow squash evenly over the par-baked crust. Sprinkle the chopped basil and crumbled goat cheese on top of the vegetables.
5. Pour the egg and cream mixture over the layered vegetables and cheese, ensuring an even distribution.
6. Drizzle a little olive oil over the top for extra flavor.
7. Bake in the preheated oven for 25-30 minutes, or until the tart is set and lightly golden on top. A knife inserted in the center should come out clean.
8. Allow the tart to cool for a few minutes before slicing. Garnish with fresh basil leaves if desired.

Variations and Tips:

• Vegetable Options: You can substitute or add other vegetables like bell peppers, mushrooms, or tomatoes for different flavors.
• Herb Infusion: Consider adding a teaspoon of dried oregano or thyme for extra flavor alongside the basil.
• Serving Suggestions: This tart can be served warm or at room temperature, making it great for picnics or potlucks.
• Store Leftovers: Any leftovers can be stored in the refrigerator and reheated for a quick and tasty meal later.

Carrot and Beet Tart With Goat Cheese

Carrot and Beet Tart with Goat Cheese is a vibrant and flavorful dish that celebrates the bounty of summer vegetables. This savory tart combines sweet roasted carrots and earthy beets, complemented by creamy and tangy goat cheese, making it a perfect option for a light lunch, a picnic, or as an elegant appetizer for dinner gatherings.

With a preparation time of about 45 minutes and a cooking time of 30 minutes, this dish is accessible for home cooks looking to impress their guests with healthy and beautiful food.

Ingredients

• 1 pre-made pastry crust (store-bought or homemade)
• 2 medium-sized beets, peeled and diced
• 2 medium-sized carrots, peeled and sliced into thin rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 oz goat cheese, crumbled
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 tablespoon honey (optional, for drizzling)

Cooking Steps

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables: In a bowl, toss the diced beets and sliced carrots with olive oil, salt, and pepper.
3. Roast the Vegetables: Spread them out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and lightly caramelized. Remove from the oven and let cool slightly.
4. Blind Bake the Crust: While the vegetables are roasting, place the pastry crust in a tart pan. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 10-15 minutes until lightly golden. Remove the weights and parchment paper, and set aside.
5. Prepare the Filling: In a mixing bowl, whisk together the eggs, heavy cream, thyme, salt, and pepper until well combined. Fold in the roasted carrots and beets, along with half of the crumbled goat cheese.
6. Assemble the Tart: Pour the vegetable mixture into the pre-baked crust and sprinkle the remaining goat cheese on top.
7. Bake the Tart: Bake the tart in the oven for an additional 25-30 minutes, or until the filling is set and lightly golden on top.
8. Cool and Serve: Allow the tart to cool for a few minutes before slicing. Drizzle with honey if desired, and serve warm or at room temperature.

Variations and Tips

• Herb Variations: You can experiment with other fresh herbs like basil or parsley for additional flavor.
• Cheese Substitute: If you prefer, feta or ricotta cheese can be used instead of goat cheese for a different taste profile.
• Add Protein: For extra heartiness, consider adding sautéed spinach, kale, or cooked quinoa to the filling.
• Serving Suggestions: Pair the tart with a fresh green salad or a light vinaigrette to balance the richness of the cheese and cream.
• Make Ahead: The tart can be assembled in advance and stored in the refrigerator until you’re ready to bake it.

Grilled Corn and Jalapeño Tart

This Grilled Corn and Jalapeño Tart is a vibrant, savory dish that captures the essence of summer with its fresh ingredients and bold flavors. Perfect for outdoor gatherings, picnics, or as a unique starter for dinner parties, this tart serves as a delicious way to showcase seasonal produce.

Preparation for this tart takes about 30 minutes, making it an easy yet impressive addition to any meal.

Ingredients:

• 1 pre-made pie crust or puff pastry sheet
• 2 cups corn kernels (fresh or frozen)
• 1 jalapeño, diced (seeds removed for less heat)
• 1 cup goat cheese, crumbled
• 3 large eggs
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh herbs (such as cilantro or chives) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust or puff pastry and fit it into a tart pan. Prick the bottom with a fork to prevent bubbling.
3. In a skillet over medium heat, combine the corn and diced jalapeño. Cook for about 5-7 minutes until the corn is slightly charred and the mixture is fragrant. Set aside to cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until well combined.
5. Spread the grilled corn and jalapeño mixture evenly over the crust, then sprinkle the crumbled goat cheese on top.
6. Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
7. Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
8. Allow the tart to cool for a few minutes before slicing. Garnish with fresh herbs before serving.

Variations & Tips:

• For a smoky flavor, consider adding some smoked paprika to the egg mixture.
• If you prefer a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
• Swap goat cheese for feta or mozzarella for a different taste profile.
• This tart can be made ahead of time; simply reheat in the oven before serving.
• Serve it warm or at room temperature; it pairs well with a light salad or grilled vegetables. Enjoy!

Ratatouille Tart With Goat Cheese

This Ratatouille Tart with Goat Cheese is a delightful and colorful dish that celebrates the bounty of summer vegetables. This savory tart is perfect for a light lunch, a delicious brunch option, or a stunning centerpiece for a dinner party.

With a cooking and preparation time of approximately 1 hour, this dish can be enjoyed by vegetarians and anyone looking to savor exquisite flavors.

Ingredients

• 1 pre-made pie crust or puff pastry
• 2 tablespoons olive oil
• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper (red or yellow), diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 2 large eggs
• 1/2 cup heavy cream
• Fresh basil, for garnish (optional)

Cooking Steps

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onions are translucent, about 3-4 minutes.
3. Add the eggplant, zucchini, yellow squash, and bell pepper to the skillet. Season with thyme, oregano, salt, and pepper. Cook until vegetables are tender and slightly caramelized, about 10-12 minutes. Remove from heat and let cool slightly.
4. Roll out the pie crust or puff pastry and fit it into a tart pan. Trim any excess.
5. Evenly distribute the sautéed vegetable mixture over the pastry. Sprinkle the crumbled goat cheese over the top.
6. In a small bowl, whisk together the eggs and heavy cream. Pour the mixture evenly over the tart.
7. Bake in the preheated oven for 25-30 minutes, or until the tart is set and golden brown on top.
8. Allow the tart to cool slightly before slicing. Garnish with fresh basil if desired and serve warm or at room temperature.

Variations and Tips

• For a richer flavor, you can add sun-dried tomatoes or olives to the vegetables before baking.
• If you prefer a lighter option, substitute the heavy cream with half-and-half or a non-dairy alternative.
• Experiment with different herbs like fresh basil, parsley, or rosemary for nuanced flavors.
• Serve alongside a mixed green salad for a complete meal.

Broccoli and Cauliflower Tart With Cheesy Goat Spread

This Broccoli and Cauliflower Tart with Cheesy Goat Spread is a delightful and vibrant dish, perfect for a light lunch or as a side at your summer garden parties.

It combines the earthy flavors of broccoli and cauliflower with a creamy goat cheese filling, nestled in a flaky pastry crust. Preparation takes about 30 minutes, and the tart can be baked in around 40 minutes, making it a convenient yet impressive option for family gatherings or casual entertaining.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup broccoli florets, blanched
• 1 cup cauliflower florets, blanched
• 4 oz goat cheese, softened
• 1/2 cup ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh chives, chopped
• Salt and pepper, to taste
• Olive oil, for drizzling
• Optional: 1 tsp lemon zest for added brightness

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Crust: Roll out the pie crust and fit it into a tart pan. Trim the edges and prick the bottom with a fork. Par-bake the crust for about 10 minutes until lightly golden.
3. Blanch the Vegetables: In a pot of boiling water, blanch the broccoli and cauliflower florets for 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
4. Make the Filling: In a mixing bowl, combine the softened goat cheese, ricotta cheese, egg, Parmesan, chives, salt, and pepper. If using, mix in the lemon zest for added flavor.
5. Assemble the Tart: Spread the cheese mixture evenly in the par-baked crust. Arrange broccoli and cauliflower florets on top, pressing them lightly into the filling.
6. Drizzle with Olive Oil: Lightly drizzle olive oil over the top of the tart to enhance flavor.
7. Bake: Bake in the preheated oven for 30 minutes or until the filling is set and the top is golden.
8. Cool & Serve: Allow the tart to cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Variations and Tips:

• Add Other Vegetables: Feel free to incorporate other vegetables like spinach, zucchini, or bell peppers for added color and nutrition.
• Feta Cheese: Substitute goat cheese with feta for a tangier flavor, or mix both for a more complex taste.
• Herbs: Fresh herbs such as parsley, thyme, or dill can be added to the filling for additional flavor dimensions.
• Make Ahead: This tart is perfect for meal prep; you can assemble it earlier in the day and bake right before serving.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Enjoy this delicious, seasonal tart that combines the fresh taste of summer vegetables and creamy cheese for a satisfying meal!

Sweet Potato and Kale Tart

This Sweet Potato and Kale Tart is a vibrant, delicious dish that highlights the natural sweetness of sweet potatoes paired with the earthy, nutrient-rich flavor of kale. It makes for a perfect brunch item or a light dinner option, catering well to vegetarians and those looking for a wholesome meal.

Preparation time for this tart is about 20 minutes, with a total cooking time of 45 minutes, making it a manageable dish for both novice and experienced cooks.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups kale, chopped and stems removed
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup goat cheese, crumbled
• Fresh herbs (such as thyme or parsley) for garnish (optional)

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium pot, boil the cubed sweet potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
3. While the sweet potatoes are cooking, heat olive oil in a skillet over medium heat. Add the chopped kale and sauté until wilted, about 5 minutes. Season with salt and pepper, and set aside to cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, and onion powder. Stir in the cooked sweet potatoes, sautéed kale, and half of the crumbled goat cheese.
5. Pour the mixture into the pie crust, then sprinkle the remaining goat cheese on top.
6. Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
7. Let the tart cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• For added flavor, consider mixing in caramelized onions or roasted red peppers with the filling.
• You can use other greens such as spinach or Swiss chard in place of kale.
• To make it gluten-free, substitute the pie crust with a gluten-free alternative.
• Serve the tart warm or at room temperature, and pair it with a light salad for a complete meal.

Cherry Tomato and Arugula Tart

The Cherry Tomato and Arugula Tart is a vibrant and invigorating dish that combines the sweetness of ripe cherry tomatoes with the peppery flavor of fresh arugula, all nestled in a flaky pastry crust.

This tart is perfect for summer gatherings, picnics, or as an elegant appetizer for dinner parties. With a preparation time of approximately 30 minutes and a baking time of 25-30 minutes, it’s a delightful choice for home cooks of all skill levels looking to impress their guests.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 2 cups cherry tomatoes, halved
• 2 cups fresh arugula
• 4 oz goat cheese, crumbled
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)
• Olive oil, for drizzling

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch tart pan, trimming the excess dough. Prick the bottom with a fork to prevent bubbling.
3. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until well combined.
4. Spread the halved cherry tomatoes evenly over the bottom of the prepared crust.
5. Pour the egg and cream mixture over the tomatoes, ensuring they are well covered.
6. Sprinkle the crumbled goat cheese over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the tart is set and the top is golden brown.
8. Remove from the oven and let it cool for a few minutes.
9. Before serving, toss the fresh arugula in a bowl with a drizzle of olive oil and place it on top of the tart.
10. Garnish with fresh basil if desired, slice, and serve warm or at room temperature.

Variations and Tips:

• For a twist, consider adding other vegetables like zucchini or bell peppers.
• You can use ricotta or feta cheese instead of goat cheese for a different flavor profile.
• To make the tart gluten-free, substitute the pie crust with a gluten-free option.
• This tart can be made ahead of time; simply reheat in the oven before serving.
• Serve with a light salad and glass of white wine for a complete meal.

Mushroom and Thyme Tart With Goat Cheese

This Mushroom and Thyme Tart With Goat Cheese is a delightful savory dish that beautifully combines earthy mushrooms, fragrant thyme, and creamy goat cheese.

Perfect as a light lunch, a sophisticated appetizer, or a brunch delight, this tart is sure to please both vegetarians and meat-eaters alike. The preparation time is approximately 30 minutes, with an additional 35-40 minutes of baking time.

Ingredients:

• 1 pre-made puff pastry sheet
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mixed mushrooms, sliced (such as cremini and shiitake)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper, to taste
• 4 oz goat cheese, crumbled
• 2 large eggs
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to fit into a 9-inch tart pan. Press into the edges and trim the excess pastry. Prick the bottom of the pastry with a fork to avoid bubbles.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
4. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and browned, about 5-7 minutes. Stir in the thyme, and season with salt and pepper. Remove from heat and let cool slightly.
5. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in half of the crumbled goat cheese and the cooked mushroom mixture.
6. Pour the mushroom and egg mixture into the prepared tart shell. Top with the remaining goat cheese and Parmesan cheese if using.
7. Bake in the preheated oven for 30-35 minutes or until the tart is set and golden brown on top.
8. Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.

Variations and Tips:

• Substitute other cheeses such as feta or ricotta for a different flavor profile.
• Add some cooked spinach or kale for added nutrition and flavor.
• For a richer taste, sauté the mushrooms with a splash of white wine before adding them to the tart.
• This tart can easily be made ahead of time; simply reheat in a low oven before serving.
• Garnish with additional fresh thyme or a drizzle of balsamic reduction for a gourmet look!

Pea and Mint Tart With Crumbled Goat Cheese

This delicious Pea and Mint Tart with Crumbled Goat Cheese is a vibrant and invigorating dish perfect for warm summer days or casual gatherings. Its creamy goat cheese combined with the bright flavors of fresh peas and mint creates a delightful balance that’s sure to impress your guests.

Preparing this tart takes about 30 minutes, making it an ideal option for a quick lunch, brunch or even a light dinner.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 2 cups fresh or frozen peas
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup ricotta cheese
• 1/2 cup crumbled goat cheese
• 2 large eggs
• Salt and pepper, to taste
• Zest of 1 lemon

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. If using a pre-made pie crust, fit it into a 9-inch tart pan and trim any excess dough. Prick the bottom with a fork and line with parchment paper. Fill with baking weights or beans to prevent bubbling.
3. Bake the crust in the preheated oven for about 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
4. While the crust is baking, heat olive oil in a pan over medium heat. Sauté the minced garlic for 1 minute until fragrant, then add the peas. Cook for another 2-3 minutes, just until heated through. Remove from heat and stir in the chopped mint.
5. In a mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, salt, and pepper until smooth.
6. Fold the sautéed peas and mint into the ricotta mixture, then pour the filling into the pre-baked tart crust.
7. Crumble the goat cheese over the top of the tart.
8. Bake in the oven for an additional 25-30 minutes, or until the filling is set and the top is lightly golden.
9. Let the tart cool for about 10 minutes before slicing. Serve warm or at room temperature.

Variations and Tips:

• Feel free to replace the peas with asparagus or zucchini for a different flavor profile.
• For a bit of heat, add some crushed red pepper flakes to the ricotta mixture.
• Make it vegetarian-friendly by ensuring your pie crust is free of any animal products.
• This tart can be prepared a day in advance; just reheat it gently in the oven before serving.
• Garnish with additional fresh mint leaves or a drizzle of olive oil for extra flair.

Cabbage and Caraway Seed Tart

Cabbage and caraway seed tart is a savory pastry that beautifully blends the earthy flavors of tender cabbage with the aromatic notes of caraway seeds. This delightful dish is perfect for a light lunch, a warm dinner, or a hearty appetizer for gatherings.

With a preparation time of approximately 30 minutes and a cooking time of about 45 minutes, this tart can be enjoyed by vegetarians and those seeking a delicious way to incorporate more vegetables into their diet.

Ingredients:

• 1 pre-made pie crust
• 2 cups finely shredded green cabbage
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon caraway seeds
• 3 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 cup grated Gruyère cheese (or a cheese of your choice)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the finely shredded cabbage and caraway seeds. Continue to cook, stirring occasionally, until the cabbage is softened and slightly caramelized, about 10-15 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the cooled cabbage mixture and half of the grated cheese.
5. Fit the pie crust into a tart pan and pour in the cabbage mixture. Spread evenly and top with the remaining cheese.
6. Bake in the preheated oven for 30-35 minutes, or until the tart is set and golden brown on top.
7. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• For added flavor, consider mixing in some sautéed garlic or leeks with the cabbage.
• You can swap out the Gruyère cheese for feta, goat cheese, or sharp cheddar for a different twist.
• To make the tart extra nutritious, you can incorporate other vegetables such as spinach or kale.
• This tart can be served warm or at room temperature, making it a versatile option for picnics or potlucks.
• For a gluten-free version, use a gluten-free pie crust or a cauliflower crust instead.

Mixed Vegetable Tart With Pesto and Goat Cheese

This Mixed Vegetable Tart with Pesto and Goat Cheese is a delightful summery dish that beautifully showcases seasonal vegetables. It’s perfect for a light lunch, a brunch gathering, or even as a stunning appetizer at a dinner party.

The tart is not only visually appealing but is also packed with flavor and nutrition. With a preparation time of around 20 minutes and a baking time of 30 minutes, this dish is quick enough for a weekday dinner yet elegant enough for entertaining guests.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup mixed seasonal vegetables (zucchini, bell peppers, cherry tomatoes, etc.), diced
• 1 cup goat cheese, crumbled
• 1/2 cup pesto
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry to fit a tart pan. Gently press the pastry into the pan and trim any excess.
3. Spread a generous layer of pesto over the base of the puff pastry, covering it evenly.
4. In a mixing bowl, combine the diced mixed vegetables with salt and pepper. Layer the vegetable mixture over the pesto-covered pastry.
5. Sprinkle the crumbled goat cheese over the top of the vegetables.
6. Brush the edges of the pastry with the beaten egg to create a beautiful golden crust.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy, and the vegetables are tender.
8. Once baked, remove the tart from the oven and allow it to cool slightly before slicing.
9. Garnish with fresh basil leaves if desired and serve warm or at room temperature.

Variations and Tips:

• For a heartier option, add cooked quinoa or black beans between the layers of vegetables and cheese.
• Swap the goat cheese for feta or ricotta for a different flavor profile.
• Experiment with different pestos, such as sun-dried tomato pesto or arugula pesto, to change the tart’s taste.
• This tart can be made ahead of time; simply reheat it at 350°F (175°C) for about 10 minutes before serving.
• Feel free to add spices, like crushed red pepper or garlic powder, in the vegetable mix for an extra flavor kick.