Savory Vegetable Goat Cheese Tart

Savory Veg Goat Cheese Tart slices
Tasty Savory Vegetable Goat Cheese Puff Pastry Tart slices with Zucchini, Roasted Tomato, Roasted Corn, Shallots and Fresh Oregano with Shredded Parmesan and Minced Parsley (Photo Credit: Adroit Ideals)

Savory Vegetable Goat Cheese Tart. Hot summer days encourage lighter dinners at my house. My Savory Vegetable Goat Cheese Tart is a great way to use those summer vegetables from the garden and farmers markets. And it’s tasty served along with a fresh green salad with my Roasted Walnut Oil Dressing. Additionally, you can make this tart during the winter and you’ll have a taste of summer.

This savory tart is similar to a pizza. Using puff pastry instead of pizza dough as a base, a spreadable soft cheese filling is topped with various vegetables. A fresh herb is used to flavor the tart. The tart is baked in the oven until the pastry “puffs up” and turns golden brown and the filling and toppings are warmed through.

Savory Veg Goat Cheese Tart slices
Tasty Savory Vegetable Goat Cheese Puff Pastry Tart slices with Zucchini, Roasted Tomato, Roasted Corn, Shallots and Fresh Oregano with Shredded Parmesan and Minced Parsley (Photo Credit: Adroit Ideals)

Take some thawed store-bought or homemade puff pastry, roll the edges over to make a crust, and brush with some olive oil. Blend together some creme fraiche and some softened goat cheese with a little minced garlic. Spread the garlicky cheese filling over the puff pastry. Sprinkle on some fresh oregano leaves. Top with thinly sliced zucchini, roasted tomatoes, roasted or sauteed shallots, and roasted corn.

vegetable goat cheese tart ready to bake
Savory Vegetable Goat Cheese Tart is ready to bake (Photo Credit: Adroit Ideals)

Bake at 400 degrees Fahrenheit for 15 – 20 minutes or until the puff pastry has turned a golden brown and the veggies are warmed through.

Baked vegetable goat cheese tart
A just-baked Savory Vegetable Goat Cheese Tart with zucchini, roasted tomatoes, shallots, roasted corn and fresh oregano (Photo Credit: Adroit Ideals)

Slice and plate.

Closeup of vegetable tart slices
Closeup of the Savory Vegetable Goat Cheese Tart slices (Photo Credit: Adroit Ideals)

Top with shredded Parmesan cheese and minced parsley. And serve!

savory vegetable goat cheese tart
Puff Pastry Savory Vegetable Goat Cheese Tart slices with Shredded Parmesan and Minced Parsley (Photo Credit: Adroit Ideals)

Enjoy!!

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From the kitchen of A Food Lover’s Delight….

Savory Vegetable Goat Cheese Tart

Ingredients:

1 (17 oz.) pkg thawed Puff Pastry (two sheets, I use Pepperidge Farm frozen brand)
A couple tablespoons of flour
1 c thinly sliced zucchini, unpeeled
pinch of salt
6 oz creme fraiche
4 oz goat cheese, softened
2 garlic cloves, peeled and minced
2 T extra virgin olive oil
4 sprigs fresh oregano
1 c roasted tomatoes, chopped or 2 thinly sliced medium tomatoes
1 c roasted or sauteed shallots, chopped
1/3 c roasted corn kernels, thawed, if frozen
2 T shredded Parmesan cheese
2 T finely chopped fresh parsley

Method:

1. Preheat your oven to 400 degrees Fahrenheit.
2. If you are using store-bought frozen puff pastry, thaw the puff pastry according to the package directions.
3. Line a large baking sheet with parchment paper and sprinkle the paper with a little flour.
4. In a non-metallic bowl, toss the zucchini slices with the salt and let sit a few minutes. This will help keep your tart from getting soggy from excess moisture in the zucchini.
5. In a food processor fitted with a metal blade or in a non-metallic bowl with a whisk, blend the creme fraiche and softened goat cheese with the minced garlic cloves until smooth. Set aside.
6. Place the puff pastry sheets onto the floured parchment paper.
7. Press the two unfolded puff pastry sheets together to form one large rectangular sheet.
8. Form a crust around the edges of the puff pastry rectangle by folding the edges over by about 1/2 inch.
9. Using a pastry brush, lightly brush the puff pastry and crust edges with the olive oil.
10. Spread the garlicky creme fraiche goat cheese filling over the puff pastry being careful not to spread it onto the crust edges.
11. Remove the oregano leaves from the sprigs and sprinkle the leaves over the filling.
12. Drain the zucchini slices.
13. Arrange the zucchini slices on top of the filling in an attractive pattern.
14. Arrange the roasted or sliced tomatoes and the roasted or sauteed shallots around the zucchini slices.
15. Sprinkle the roasted corn kernels onto the top.
16. Bake at 400 degrees for 15 – 20 minutes or until the crust is a golden brown and the vegetables have heated through.
17. Cut the tart into squares and place on serving plates.
18. Garnish with the shredded Parmesan and the chopped parsley.
19. And serve!

Makes one tart to serve up to 8 as a main course or 20 as an appetizer course. This tart pairs well with a dry white wine or rose wine.

Variations: Use your favorite vegetables such as sliced mushrooms, julienned bell pepper, sliced ripe tomato, blanched haricots verts, sliced yellow squash, broccoli florets etc. Use fresh basil, dill, or chives instead of oregano. Drizzle some balsamic vinegar syrup or olive oil over the cut slices. Cut the puff pastry into individual tarts prior to filling and baking for an elegant dinner party entree to be served with salad.

If you’re having a party, bake some extra tarts and order this three-tiered serving platter from Amazon:

Order one of these fabulous books on puff pastry recipes from Amazon:

www.afoodloversdelight.com (Copyright Adroit Ideals 2018)

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