Provencal Vegetable and Goat Cheese Tart

4.91 from 10 votes

Provencal Vegetable and Goat Cheese Tart

Provençal Vegetable and Goat Cheese Tart is a lovely way to enjoy all the best summer produce with elegant French flair! Roasted zucchini, tomatoes, and bell peppers are nestled into a flaky crust with creamy goat cheese and herbs—perfect for entertaining or a light seasonal meal.

Prep Time30

Cook Time1 30

Total Time2

Course: Quiches and Tarts

Cuisine: French

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Crust

2 cups all-purpose flour
10 tablespoons unsalted butter cut into pieces
1/2 teaspoon salt
4-6 tablespoons ice water as needed
Cooking spray

Tart Filling

1 small eggplant sliced into 1/4-inch slices
1 small yellow squash sliced into 1/4-inch slices
1 small zucchini sliced into 1/4-inch slices
1 medium red bell pepper sliced into 1/2-inch slices
1 large shallot sliced vertically
8-10 large grape tomatoes left whole
1/2 cup olive oil or as needed to roast the vegetables
Salt and freshly ground black pepper to taste
4 cloves garlic finely chopped
1/2 cup fresh basil leaves thinly sliced, divided
1/3 cup freshly grated Parmesan cheese
4 ounces goat cheese crumbled and divided
1 cup heavy cream or half-and-half
2 large eggs beaten

Instructions

Crust

Combine the flour, butter and salt in a food processor. Pulse until crumbly. Alternately, combine in a bowl and cut the flour mixture into the butter with a pastry blender until crumbly. Add the water and continue to mix until the dough clings together.
Spray an 11-inch tart pan with cooking spray. Press the dough evenly into the tart pan and up the sides.
With a fork, dock the bottom of the dough in several places. Place in the freezer for 15 minutes.
Preheat oven to 375 degrees. Place a piece of parchment paper over the crust and fill with pie weights or old beans, rice or lentils.
Bake for 15-18 minutes or until crust is lightly baked through. Let cool. Increase oven temperature to 425 degrees.

Tart

Place the eggplant, red bell pepper and tomatoes on a large sheet pan. Place the yellow squash, zucchini and shallot on another sheet pan. Drizzle with olive oil and season with salt and black pepper. Toss or flip so that the vegetables are evenly coated with oil, salt and pepper. Roast the zucchini, squash and shallot for 13-15 minutes and the eggplant, bell pepper and tomatoes for 20-25 minutes. Let cool to room temperature. Reduce the oven temperature to 350 degrees.
Cut the red bell pepper into 1/2-inch cubes and cut the tomatoes in half top to bottom.
Sprinkle the bottom of the tart with Parmesan cheese.
Place the eggplant over the Parmesan cheese. Sprinkle with half the red bell pepper, 1/3 of the goat cheese, 1/3 of the sliced basil and half the garlic.
Top with zucchini, yellow squash and shallot. Sprinkle with 1/3 of the goat cheese, 1/3 of the sliced basil and the remaining garlic.
Top with remaining red bell pepper, tomatoes, remaining goat cheese and basil.
Whisk the cream (or half-and-half) and eggs together. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Bake for 50-60 minutes or until filling set and cheese is lightly browned.
Let stand 10 minutes. Cut into wedges and serve warm.

Notes

SUBSTITUTION:

If you don't want to go to the trouble of making a crust, use a prepared, purchased pie crust.

TIPS:

If you don’t have an 11-inch tart pan, this can easily be made in a pie pan.
This tart is a lovely way to use up leftover ratatouille! Place the ratatouille in the blind-baked tart shell and proceed with the cheese and custard. Bake as directed.

REHEATING INSTRUCTIONS:

Individual slices can be reheated in a 350-degree oven or toaster oven.

Nutrition