I was talking about this really amazing dish with my mom the other day, and I realized that I had not posted the recipe!
I can’t find the original recipe for this, but I was driving around the week before Independence Day, and I was listening to NPR when this recipe was discussed.
I made this tart for our 4th of July celebration, and it was gone almost instantly! I didn’t even get a photo of it after it came out of the oven.
Oh man was it good! It’s easy to make, and you can substitute any veggies that you have in your kitchen (or garden).
Easy Summer Veggie & Goat Cheese Tart
- 1 pie crust (make it from scratch or use a mix like this one)
- 1 4-oz. package of goat cheese, your choice of variety (I used garlic and herb) at room temperature
- 2 medium-size RIPE tomatoes, sliced
- 1 small zucchini, cut into thin coins
- salt and pepper to taste
- Spray a baking sheet with non-stick spray, and pre-heat over to 400 degrees.
- Roll out pie crust, and smooth out into a circle.
- Spread goat cheese in an even layer in the middle of the pie crust. Leave about 2 inches around the edges.
- Layer veggies over goat cheese.
- Fold up sides of pie crust to cover veggies- leave about a 2-inch opening in the top (see photo below).
- Bake for 20-30 minutes at 400 degrees or until pie crust is toasty brown.
- Cut into 6-8 wedges and serve. It’s yummy hot or at room temperature, but it won’t be around long enough to get cold!