There’s something so comforting about a warm, flaky tart straight from the oven. This roasted veggie goat cheese tart has quickly become one of my go-to recipes whenever I need a show-stopping yet simple dish that feels like it took way more effort than it actually did. It’s that perfect mix of earthy roasted vegetables, tangy goat cheese, and buttery puff pastry — a combination that never disappoints.
It’s ideal for brunches, light lunches, or even as a stunning appetizer. I’ve served it warm with a side salad or at room temperature for picnics, and it’s always a hit.
Why You’ll Love This Tart
This isn’t your average veggie tart. The secret lies in roasting the vegetables until they’re caramelized and slightly crisp on the edges. That brings out their natural sweetness, which pairs beautifully with creamy goat cheese.
What I love most is how customizable it is — swap in whatever veggies you’ve got in the fridge. Think of it as a “clean-out-the-fridge but make it fancy” kind of recipe.
Ingredients
For the Tart:
- 1 sheet puff pastry (thawed if frozen)
- 4 oz (about ½ cup) goat cheese, softened
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 small zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 small beet, thinly sliced
- 1 small tomato, sliced
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 egg (for egg wash, optional)
- Fresh thyme or rosemary (optional but worth it!)
Optional Add-Ons:
- A handful of cherry tomatoes for brightness
- Balsamic glaze for drizzling
- Caramelized onions for a richer, deeper flavor
How to Make the Tart
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, beet, and onion slices with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway through. You’re looking for those delicious, lightly charred edges — that’s where the magic happens.
Step 2: Prep the Pastry
While the veggies roast, roll out your puff pastry onto a parchment-lined baking tray. Gently score a 1-inch border around the edges (don’t cut all the way through). This gives you that nice raised crust once it bakes.
If you want a glossy finish, brush the edges with a beaten egg.
Step 3: Assemble
Spread the softened goat cheese evenly over the center of the pastry, staying within your scored border. Sprinkle a little minced garlic on top for extra aroma.
Now, layer those roasted vegetables however you like — there’s no wrong way to do this. I usually start with the onions, then add zucchini, bell peppers, and finally beet and tomato slices.
Scatter fresh thyme or rosemary on top.
Step 4: Bake It
Pop the tart back into the oven and bake for 20–25 minutes, or until the pastry is golden and puffed up.
Step 5: Cool and Serve
Let it cool for about 5 minutes before slicing. This gives the cheese a moment to settle so it doesn’t ooze out everywhere (though honestly, I wouldn’t judge if you dive in right away).
Drizzle with balsamic glaze if you’re feeling fancy — it adds a sweet tang that balances the richness perfectly.
Flavor Notes
Each bite of this savory tart gives you something different — the creamy tang of goat cheese, the sweetness of roasted peppers, and the flakiness of the crust. The caramelized onions add depth, while the roasted beets bring color and an earthy twist.
This dish reminds me of lazy Sunday afternoons when I want something comforting but don’t feel like standing in the kitchen for hours.
Tips and Variations
- Cheese Swap: Not a goat cheese fan? Try ricotta, feta, or even cream cheese for a milder flavor.
- Add Protein: Sprinkle cooked chicken or crumbled bacon before baking.
- Make It Ahead: You can roast the vegetables a day earlier and assemble right before baking.
- Seasonal Twist: In summer, add cherry tomatoes and basil. In fall, swap for butternut squash and caramelized onions.
Pair It With
This tart pairs beautifully with:
- A crisp arugula salad with lemon vinaigrette
- A glass of white wine (something light like Sauvignon Blanc)
- Or even a bowl of baked beans if you’re going for a heartier brunch spread
Why Goat Cheese Works So Well
Goat cheese adds a tangy sharpness that cuts through the richness of roasted vegetables. It melts into the layers, binding everything together. If you’ve ever tried a tomato and goat cheese tart or onion and goat cheese tart, you already know how divine that combo is.
And if you’ve got leftover goat cheese, it’s perfect for a beet and goat cheese salad or stirred into scrambled eggs the next morning.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop slices into a 350°F (175°C) oven for about 8–10 minutes. Avoid the microwave unless you enjoy soggy pastry (I sure don’t!).
Final Thoughts
This roasted vegetable tart is my kind of everyday elegance — simple ingredients, bold flavors, and a flaky golden crust that makes it look like it came straight from a bistro.
It’s the kind of recipe that never fails to impress guests or make an ordinary day feel a little special. And the best part? You can enjoy it warm or cold, which means it fits right into busy schedules or spontaneous dinner plans.
So next time you’ve got a few veggies lying around and a craving for something savory and satisfying, give this roasted veggie goat cheese tart a try. You’ll be amazed by how quickly it disappears.
Roasted Veggie Goat Cheese Tart
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Line a baking tray with parchment paper.
- Toss zucchini, bell pepper, beet, and onion slices with olive oil, salt, and pepper.
- Spread them out evenly and roast for 20–25 minutes, flipping halfway, until the edges are lightly charred and golden.
- Roll out the puff pastry sheet on a parchment-lined tray.
- Using a knife, lightly score a 1-inch border around the edges (don’t cut through).
- Brush the border with a beaten egg if you want a glossy crust.
- Spread the softened goat cheese evenly inside the scored border.
- Sprinkle minced garlic on top of the cheese.
- Arrange the roasted vegetables over the goat cheese.
- Add tomato slices and sprinkle fresh thyme or rosemary.
- Bake the tart at 400°F (200°C) for 20–25 minutes until the pastry is puffed and golden brown.
- Let it rest for 5 minutes before slicing.
- Drizzle balsamic glaze if you like a sweet tangy finish.
- Serve warm or at room temperature.
Notes
- You can use feta or ricotta if you don’t have goat cheese.
- Roast the vegetables ahead of time to make assembly quick.
- Great served with a green salad or soup.
- Leftovers stay fresh in the fridge for up to 3 days. Reheat in the oven for a few minutes to keep the crust crisp.
FAQs
Q: Can I use homemade pastry instead of puff pastry?
A: Absolutely! Shortcrust pastry also works well for this recipe if you prefer a sturdier base.
Q: How can I make this tart vegetarian-friendly?
A: It already is! Just check that your puff pastry is made without animal fats (most store-bought versions are fine).
Q: Can I freeze the tart?
A: Yes, you can freeze it after baking. Just let it cool completely, wrap it tightly, and freeze for up to 2 months. Reheat directly from frozen at 375°F (190°C) until warm.
Q: What’s the best goat cheese for baking?
A: A soft, spreadable goat cheese works best. Avoid the crumbly kind unless you want a drier finish.
Q: Can I make mini tarts?
A: Definitely! Cut the puff pastry into smaller squares, assemble, and bake for 15–18 minutes. Perfect for parties.
