Vegetable Goat-Cheese Tart

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 524 calories
    • Fat 38 g
    • Sat Fat 13 g
    • Cholesterol 32 mg
    • Sodium 1100 mg
    • Protein 17 mg
    • Carbohydrate 31 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 200 mg


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


  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.