Goats Cheese and Roasted Vegetable Tart

One more please….

Taking a break from baking sweet things, my mind turned to making new season dishes for dinners that are lighter and suitable for warmer days. Less time in the kitchen is the order of the day but the requirement for delicious flavours is paramount. Goats Cheese and Roasted Vegetable Tart fits that description perfectly. My family thoroughly enjoyed it and I hope yours will too.

You will spend about an hour in the kitchen making this tart. Don’t stress about making your own pastry. That’s fine if that is your preference but for me I used two sheets of ready rolled puff pastry – and I didn’t blind bake them first. For the vegetables I chose cherry tomatoes and capsicum but you could use zucchini, pumpkin or even sweet potato – whatever you have on hand.

I flavoured my Goats Cheese and Roasted Vegetable Tart with dill which complements the goats cheese perfectly. An alternative would be to include some leek which you have pan fried.

I made this tart for dinner but it would be perfect for lunch or even cold to take on a picnic. This tart actually tastes even better the next day in my opinion. And it freezes well for ultimate meal prepping. It is entirely possible to make more than one tart at once to get ahead with your meals. Imagine that.  You could whip up this tart for dinner and one for the freezer, making meal times super easy if you have one on hand already made up.

Now is the time to lighten up your menu and the amount of time you are spending in the kitchen by preparing a tart such as Goats Cheese and Roasted Vegetable Tart. It is a tasty and easy option for a healthy, delicious meal time.

7 ingredients, easy and totally delicious.

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Goats Cheese and Roasted Vegetable Tart

An easy, delicious meal option that is a must for your repertoire (7 ingredients!)

Course Main Course

Keyword Goats Cheese and Roasted Vegetable Tart

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6

Author Jane Georgiades

Ingredients

• 1 red capsicum sliced in strips
• 175 g whole cherry tomatoes
• 3 eggs beaten
• 300 ml cream
• 150 g goats cheese
• 3 tbsp fresh dill chopped
• 2 sheets ready rolled puff pastry

Instructions

1. Preheat the oven to 200°C. Lay the vegetables on a baking sheet lined with baking paper and sprinkle them with olive oil. Roast until tomatoes have started to collapse and the capsicum in starting to caramelise. Allow to cool slightly.

2. Beat the eggs with the cream. Mix in the dill. Line a 24cm flan tin or dish with the two sheets of ready rolled puff pastry.

3. Top the pastry with the roasted vegetables. Fill the tart with the egg, cream and dill mixture. Sprinkle with crumbled goats cheese.

4. Bake in the preheated oven (200°C) for about 30 minutes until golden and puffy.

5. Serve with a lovely salad.