Vegetable Goat-Cheese Tart

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Serves 4
preparation
45
minutes
cooking
75
minutes

Ingredients

3
tablespoons
olive oil
1
onion, thinly sliced
4
garlic cloves, peeled and sliced
1
small bay leaf
1
small eggplant, cut into 1/2-inch pieces (about 3 cups)
1
small zucchini, halved lengthwise and cut into thin slices
1
red bell pepper, cut into slivers
4
plum tomatoes, coarsely chopped (about 1 1/4 cups)
1
teaspoon
kosher salt
1/2
cup
shredded fresh basil leaves
freshly ground black pepper
8
ounces
soft goat cheese
1
9-inch pastry shell, partially baked (follow the label directions)
1/3
cup
grated Parmesan
1
tablespoon
olive oil

Directions

  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and season to taste with several grinds of fresh black pepper
  3. Spread the goat cheese in the bottom of the piecrust. Top with the vegetables, sprinkle with Parmesan, and drizzle with olive oil. Bake in a 350° F preheated oven for 20 minutes or until the Parmesan is golden and the tart is heated through.

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 524
  • Calcium 200 mg
  • Carbohydrate 31 g
  • Cholesterol 32 mg
  • Fat 38 g
  • Fiber 6 g
  • Iron 3 mg
  • Protein 17 mg
  • Sat Fat 13 g
  • Sodium 1100 mg
What does this mean? See Nutrition 101.

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