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Vegetable Goat-Cheese Tart

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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2003

Nutritional Information

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

Quick Tip

A variety of cheeses
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than that of shredded cheese.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.