46 | OCTOBER 10 • 2024 J
N
R
eady to serve something that
looks like a work of art? This
veggie tart is as stunning
as it is delicious and guaranteed
to impress any crowd. With a rich,
flavorful filling and
a tangy twist, it’s the
perfect side dish to ele-
vate any meal. While it
may take a bit of time
to prepare, the results
are absolutely spectac-
ular. And if you’re in
a hurry, go ahead and
use a pre-made pie crust — no one
will ever know!
VEGETABLE TART WITH
GOAT CHEESE FILLING
Ingredients
For the Filling:
½ cup goat cheese
4 oz. cream cheese
1 egg
¼ cup chopped sun-dried tomatoes
1 tsp. minced garlic
Pinch of salt
Pinch of pepper
Lemon juice
For the Vegetables:
3 yellow squash
3 zucchini
4 carrots
1 small eggplant
1½ tsp. salt
2 tsp. fresh thyme leaves
2 Tbsp. olive oil (for brushing and
drizzling)
For the Tart Shell:
11/3 cups all-purpose flour
¼ tsp. salt
1 egg
1 Tbsp. lemon juice
1 egg yolk
9 Tbsp. cold butter, cut into 1-inch cubes
Note: For a quicker option, feel free to
use store-bought pie crust.
Directions
For the Filling
In a small bowl, combine goat
cheese, lemon juice, garlic, salt,
and thyme. Mix until smooth.
For the Tart Shell
In a small bowl, whisk together
the egg and lemon juice. In a
food processor, add flour, butter
and the egg mixture. Pulse until
the dough comes together into
a ball.
Transfer the dough to a
floured surface and knead
gently about 5-7 times. Shape
the dough into a disk, wrap
it in plastic wrap and chill in
the refrigerator for at least 30
minutes.
Roll the dough into a 10-
11-inch circle. Carefully line a tart
pan, pressing it into the corners.
Cover the dough with parchment
paper, and fill with pie weights
(dry beans or rice work too).
Bake at 425°F for 18 minutes.
Remove the parchment paper
and weights. Brush the tart shell
with beaten egg yolk, then bake
for another 4-5 minutes. Allow to
cool before adding the filling.
Assembly
Use a vegetable peeler to slice
the vegetables, then lay them on
paper towels to absorb excess
moisture.
Spread the goat cheese
mixture evenly over the cooled
tart shell. Arrange the vegetable
slices in a spiral pattern on top
of the filling.
Lightly brush the tart with
olive oil and sprinkle with salt
and thyme. Add pepper, if
desired. Bake at 350°F for 50-55
minutes.
ARTS&LIFE
WEEKLY RECIPE
Pam Turkin
Contributing
Writer
Veggie
Veggie
Tart
Tart