Italian Veggie Tart

Get ready to create the most stunning vegetable tart you’ve ever laid eyes on! This Mediterranean masterpiece combines colorful roasted vegetables with creamy goat cheese, all nestled in a golden, flaky puff pastry crust.

What makes this tart truly special is how the vegetables caramelize during roasting, creating deep, concentrated flavors that perfectly complement the tangy goat cheese and buttery pastry. It’s rustic elegance at its finest – equally perfect for casual lunches or sophisticated dinner parties.

Ingredients

For the vegetables:

• 1 long, thin aubergine
• 2 courgettes
• 3 large vine tomatoes
• 2 tbsp olive oil, plus more to serve
• 100g roasted red peppers from a jar, sliced
• 75g sunsoaked tomatoes in oil, drained

For the filling:

• 125g vegetarian soft goats’ cheese
• 2 tbsp crème fraîche
• 1 garlic clove, crushed
• 1 tbsp chopped basil, plus leaves to serve

For the pastry:

• 1 x 320g sheet ready-rolled puff pastry
• 1 egg, beaten (for glazing)
• Sea salt flakes

Steps

1. Preheat your oven to 240°C (fan 220°C, gas 9). This high temperature is crucial for achieving perfectly roasted vegetables and crispy pastry. Position racks in the upper and middle positions.
2. Slice aubergine, courgettes, and tomatoes into uniform 5mm slices. Pro tip: Use a mandoline for even thickness – this ensures everything cooks at the same rate. Place courgette and aubergine on baking sheets, brush with 1½ tbsp oil, and season. Roast 10 minutes until edges start to brown but centers remain tender. Cool 10 minutes.
3. While vegetables roast, pat tomato slices with paper towels to remove excess moisture – this prevents a soggy tart bottom. Place a large baking sheet on the top shelf to heat up.
4. In a bowl, combine goats’ cheese, crème fraîche, garlic, and chopped basil. Mix until smooth but still slightly textured. Season well – the filling should taste slightly stronger than you think necessary as flavors mellow during baking.
5. On a floured surface, roll pastry to 3mm thickness in a square shape. Trim corners to create a 30cm diameter circle. Transfer to baking paper – this makes moving the assembled tart much easier.
6. Spread cheese mixture in the center, leaving a 5cm border. Layer vegetables in an overlapping spiral pattern, alternating colors for visual appeal. Tuck peppers and sundried tomatoes between layers.
7. Drizzle with remaining oil. Fold edges inward to create a 3-4cm crust, pleating as needed. Brush crust with beaten egg and sprinkle with sea salt.
8. Carefully slide onto preheated baking sheet. Bake 20-25 minutes until pastry is deeply golden and vegetables are tender. Pierce any large air bubbles. Rest 20 minutes before serving.

Smart Swaps

• Replace goats’ cheese with ricotta mixed with herbs for a milder flavor
• Use phyllo dough instead of puff pastry for a lighter version
• Swap crème fraîche with Greek yogurt for extra protein

Make It Diabetes-Friendly

• Use whole wheat phyllo dough (reduces carbs by 30%)
• Double the vegetables and reduce pastry portion size
• Add pine nuts for protein and healthy fats
• Serve with a side salad to reduce glycemic impact

Pro Tips

• Salting and draining vegetables for 30 minutes before roasting removes excess moisture
• Score the inner pastry border with a fork to prevent the center from puffing too much
• Let ingredients come to room temperature for even baking
• Reheat leftover slices in a 350°F oven for 5-7 minutes to restore crispiness