Vegetable Tart With Goat Cheese – 25 Minutes, 84% Score, and a Cult Following of 2 (So Far)
There’s something undeniably elegant about a tart – buttery crust, colorful vegetables, creamy tangles of goat cheese. It looks like you fussed. It tastes like you trained at a French pastry school. The secret? It’s actually one of the fastest, most forgiving savory bakes in existence. This version piles sweet bell peppers, earthy mushrooms, and crumbles of tangy goat cheese onto a store‑bought crust, then bakes until golden and bubbling. It costs $1.64 a slice, takes 25 minutes from fridge to table, and has already won over two devoted home cooks. An 84% spoonacular score says the algorithm is paying attention.
“I threw this together for a last‑minute lunch with my sister, and she asked for the recipe before she finished her first slice. The goat cheese gets all melty and the peppers caramelize at the edges – it’s pure magic.”
Why This Vegetable Tart Works
Vegetable tarts often suffer from a soggy bottom – vegetables release water, the crust steams, and you end up with a sad, floppy mess. This recipe sidesteps that disaster with two smart moves. First, the mushrooms and bell peppers are sautéed just long enough to drive off excess moisture and concentrate their flavor. Second, a thin layer of goat cheese spread directly on the crust acts as a barrier, preventing the juices from seeping in. The result: a crust that stays shatteringly crisp, a filling that’s rich and savory, and a tart that holds its shape beautifully.
The flavor combination is classic for good reason. Goat cheese brings tang and creaminess, mushrooms add umami depth, and bell peppers contribute sweetness and color. A sprinkle of fresh thyme ties everything together. Each serving delivers 10 grams of protein, 27 grams of satisfying fat, and a reasonable 399 calories – light enough for lunch but substantial enough for dinner. At $1.64 per serving, it also undercuts almost every restaurant tart you’ve ever ordered.
Ingredients for Vegetable Tart With Goat Cheese
📋 Shopping List – Serves 4 (one 9‑inch tart)
- 1 sheet puff pastry or pie crust – Thawed if frozen; look for all‑butter versions
- 8 oz cremini mushrooms – Sliced
- 1 red bell pepper – Thinly sliced
- 1 yellow bell pepper – Thinly sliced
- 1 small red onion – Halved and thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic – Minced
- 1 teaspoon fresh thyme leaves – Plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 oz goat cheese – Chilled, crumbled
- 1 egg + 1 tablespoon water – For egg wash (optional)
Lacto‑ovo vegetarian. To make it vegan, substitute vegan puff pastry and plant‑based cheese.
Ingredient Notes
Crust. Puff pastry gives you those dramatic, flaky layers. A standard refrigerated pie crust works too – the tart will be more rustic but equally delicious. Gluten‑free versions of both are widely available.
Mushrooms. Cremini (baby bellas) have more flavor than white button mushrooms. Shiitakes or oysters are also excellent; just slice them thinly.
Goat cheese. Buy a log, not pre‑crumbled. Pre‑crumbled cheese contains starches that prevent it from melting smoothly. Chilled cheese crumbles much more cleanly.
How to Make Vegetable Tart With Goat Cheese
1. Preheat and Prep
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Roll out the puff pastry or pie crust into a 10‑inch circle (or use a 9‑inch tart pan if you prefer). Place it on the prepared sheet. Using a knife, score a 1‑inch border around the edge – do not cut all the way through. Prick the inside of the border all over with a fork. This prevents the center from puffing up.
2. Sauté the Vegetables
Heat the olive oil in a large skillet over medium‑high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes. Add the bell peppers, red onion, garlic, thyme, salt, and pepper. Cook for another 3 to 4 minutes, until the peppers are slightly softened and the liquid has evaporated. Remove from heat.
3. Assemble the Tart
Sprinkle half of the crumbled goat cheese evenly over the center of the crust (inside the scored border). Top with the sautéed vegetables, spreading them in an even layer. Scatter the remaining goat cheese over the vegetables. If using puff pastry, brush the border lightly with egg wash for a glossy, golden finish.
4. Bake
Bake for 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbling. Let cool on the pan for 5 minutes before slicing.
5. Serve
Garnish with fresh thyme leaves and a crack of black pepper. Slice into 4 portions and serve warm or at room temperature.
🥧 Pro Tips for the Best Vegetable Tart
- Sweat those veggies. Don’t rush the sauté step – wet vegetables = soggy tart. Cook until the pan is almost dry.
- Keep the cheese cold. Chilled goat cheese crumbles neatly and melts slowly, creating creamy pockets rather than a uniform blanket.
- Try a tart pan. A removable‑bottom tart pan gives you those beautiful fluted edges and makes serving a cinch.
- Make it a meal. Add a handful of baby spinach to the vegetables during the last minute of cooking, or top the finished tart with a handful of arugula.
Serving Suggestions
This tart is remarkably versatile. Pair it with:
- A simple green salad. Tossed with lemon vinaigrette to cut through the richness.
- Roasted tomatoes or asparagus. Extra vegetables never hurt.
- A glass of crisp white wine. Sauvignon Blanc or unoaked Chardonnay.
- Soup. Tomato, butternut squash, or a creamy mushroom soup.
Recipe Variations
Once you’ve mastered the technique, the possibilities are endless:
- Savory Spring Vegetable and Goat Cheese Tart: Swap the peppers and mushrooms for asparagus, peas, and leeks. Add lemon zest.
- Pear and Goat Cheese Tart: Thinly sliced pears, caramelized onions, goat cheese, and a drizzle of honey. A sweet‑savory showstopper.
- Tomato and Zucchini Tart: Layer sliced heirloom tomatoes and zucchini, sprinkle with goat cheese and fresh basil.
- Caramelized Onion and Goat Cheese Tart: Slowly cook 3 large onions until jammy, spread on the crust, top with goat cheese and walnuts.
Storage and Leftovers
This tart is best the day it’s made, but leftovers keep well. Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 to 7 minutes to restore the crust’s crispness. It’s also delicious cold – pack a slice for lunch with a handful of arugula.
The 84% Spoonacular Score – What It Really Means
An 84% score on Spoonacular is nothing short of “super.” The algorithm rewards this recipe for its excellent balance of nutrients, reasonable cost, and clean ingredient list. It loses a few points only because the sample size is still small – two users – but both said they would make it again. That’s a 100% return rate. In the world of online recipes, 84% from two enthusiastic cooks is a stronger signal than 95% from thousands of passive scrollers. This tart delivers.
🥚 The Final Verdict
Vegetable tart with goat cheese is proof that you don’t need hours in the kitchen to create something that looks and tastes like it came from a patisserie. A good crust, a quick sauté, a generous crumbling of tangy cheese – that’s all it takes. Two home cooks have already discovered this. At $1.64 a serving and 25 minutes, you have every reason to join them.
Filed under: Vegetarian · Tarts · Quick Dinners · Budget Meals · Goat Cheese · Vegetable Recipes