Go Back
baked roasted veggie goat cheese tart

Roasted Veggie Goat Cheese Tart

A golden, flaky puff pastry topped with creamy goat cheese and caramelized roasted vegetables. This roasted veggie goat cheese tart is light, flavorful, and perfect for brunch, lunch, or a cozy dinner.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 people
Course: Appetizer, Brunch, Lunch
Cuisine: European-inspired, Mediterranean-inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tart
  • 1 sheet puff pastry thawed if frozen
  • 4 oz goat cheese soft and spreadable
  • 1 tbsp olive oil
  • 1 medium red onion thinly sliced
  • 1 small zucchini sliced into rounds
  • 1 red bell pepper cut into thin strips
  • 1 small beet thinly sliced
  • 1 small tomato sliced
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • 1 egg for egg wash, optional
  • 1 tsp fresh thyme or rosemary leaves
Optional Add-Ons
  • Balsamic glaze for drizzling
  • A few cherry tomatoes
  • Caramelized onions for a deeper flavor

Method
 

Step 1 – Roast the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking tray with parchment paper.
  3. Toss zucchini, bell pepper, beet, and onion slices with olive oil, salt, and pepper.
  4. Spread them out evenly and roast for 20–25 minutes, flipping halfway, until the edges are lightly charred and golden.
Step 2 – Prepare the Puff Pastry
  1. Roll out the puff pastry sheet on a parchment-lined tray.
  2. Using a knife, lightly score a 1-inch border around the edges (don’t cut through).
  3. Brush the border with a beaten egg if you want a glossy crust.
Step 3 – Assemble the Tart
  1. Spread the softened goat cheese evenly inside the scored border.
  2. Sprinkle minced garlic on top of the cheese.
  3. Arrange the roasted vegetables over the goat cheese.
  4. Add tomato slices and sprinkle fresh thyme or rosemary.
Step 4 – Bake
  1. Bake the tart at 400°F (200°C) for 20–25 minutes until the pastry is puffed and golden brown.
Step 5 – Cool and Serve
  1. Let it rest for 5 minutes before slicing.
  2. Drizzle balsamic glaze if you like a sweet tangy finish.
  3. 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.