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

