• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • About Eat the Bite
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Thanksgiving
  • Vegetarian
×

Home » Community Supported Agriculture (CSA)

Roasted Veggie Tart with Leeks and Goat Cheese

by Stacey Leave a Comment

Jump to Recipe·Print Recipe
Roasted veggie tart with leeks and goat cheese cut into squares and ready to eat

I've had some puff pastry in my freezer for a while. Anyone else out there buy puff pastry and not know exactly what the plan is? That's what happened here. I also have an abundance of amazing organic vegetables from my Clark Farm Summer CSA share. I thought a roasted veggie tart with leeks and goat cheese was the perfect way to utilize my veggies.

Community Supported Agriculture: A Great Way to Support Local Farmers

Community Supported Agriculture (CSA) pick up day!! All the veggies are on display and you take your share. Pictured here: summer squash, zucchini, fennel
CSA pick up day! All the vegetables and greens are in bins, and you take your "share" home with you. This is my Tuesday afternoon ritual and brings me so much peace.

But before I get into that, I would like to welcome you to Season 2 of my Community Supported Agriculture Series. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time. As I did last year, I purchased a summer farm share at Clark Farm in Carlisle, MA.

Community Supported Agriculture (CSA) pick up day!! One of the pick-your-own crops: awesome blueberries.
One of the amazing pick-your-own crops of the summer: blueberries!

Each week I arrive at the farm to pick up amazing fresh salad greens, kale, swiss chard, napa cabbage, carrots, broccolini, strawberries, zucchini, and so much more. It’s such a relaxing summer ritual and I truly enjoy knowing I’m eating healthy, organic veggies that were locally grown.

I highly encourage you to look into any CSA opportunities within your community. I know it can get a little pricey depending on where you are. However, you can always split a share with a friend and make it your weekly “thing” to pick up your CSA together. I did this years ago with a friend of mine and we loved it. Most farms offer different size shares to suit different needs.

Community Supported Agriculture (CSA) pick up day!! Pictured here: one the pick-your-own crops of the week: string beans!!
Another awesome pick-your-own crop: string beans

Are you local here in Massachusetts in the Carlisle/Lexington/Concord area? Great! If you don’t have a CSA share, you can still enjoy the amazing organic vegetables of Clark Farm by visiting the Clark Farm Market in Carlisle, MA.

Roasted Veggie Tart is a Scrumptious Anytime Meal or Snack

For this recipe, I used my organic zucchini, summer squash, carrots, sage and thyme from Clark Farm. Making this roasted veggie tart with leeks and goat cheese takes a little time, but the steps are very easy. And using a store-bought dough is key. No muss, no fuss - just open the package and unfold the dough. It's delicious. I usually use Pepperidge Farm because I think they have the best quality.

Side view of cut Roasted veggie tart with leeks and goat cheese cut into squares and ready to eat
Let's take a closer look at this awesome roasted veggie tart
very close up side view of Roasted veggie tart with leeks and goat cheese
Clark Farm carrots are the best carrots in the world!

This summer at Clark Farm we have received an abundance of absolutely incredible zucchini, summer squash and carrots. As you can imagine, I've been eating a lot of vegetables these days and there are so many ways to prepare them! I love that this tart can be an anytime meal or even just something you keep in the fridge to snack on. I ate a couple pieces cold and loved it just as much as right out of the oven.

Here's How to Make An Awesome Roasted Veggie Tart

zucchini summer squash and carrots cut into sticks with olive oil, salt and pepper. Getting ready to roast in oven.
Cut veggies into sticks and roast in oven
a close-up view of the sauteed leeks - takes about 15 minutes until they look like this
Cut leaks into rings and saute in pan
getting all my veggie tart ingredients ready to assemble my puff pastry. Roasted zucchini, summer squash, carrots and sauteed leeks
Get all your veggies ready to assemble the tart
two sheets of puff pastry, connected, brush with olive oil and distribute crumbled goat cheese across bottom
Use two puff pastry sheets to make one large tart - sprinkle goat cheese
spread out your sauteed leeks on top of the crumbled goat cheese layer
Add leeks on top of goat cheese
assembling the roasted veggie tart. lay out your veggie sticks on top of the goat cheese and sauteed leeks.
Make two rows of veggie sticks
don't forget the fresh herbs you chopped! Fresh sage and thyme add wonderful flavor to this veggie tart
Don't forget the fresh sage and thyme
overhead view of Roasted veggie tart with leeks and goat cheese garnished around the sides with fresh sage and thyme
Cook in oven for 30 minutes

Are You Totally into CSA and Looking for More Fabulous Recipes? I gotcha covered:

  • The Best Salsa You'll Ever Make
  • Roasted Kohlrabi w/Lemon Garlic Tahini Sauce
  • Zucchini Boats w/Garlic Tomatoes and Basil
  • Incredible Zucchini & Summer Squash Gratin
  • Amazing Summer Basil Pesto
  • Crunchy Baked Kale Chips w/Kosher Salt
  • Swiss Chard Pasta w/Lemony Breadcrumbs & Bacon Bits
  • The Ultimate Roasted Veggie Sandwich
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted veggie tart with leeks and goat cheese cut into squares and ready to eat!

Roasted Veggie Tart with Leeks and Goat Cheese


  • Author: Stacey
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 portions 1x
Print Recipe
Pin Recipe

Description

Roasted veggie tart with leeks and goat cheese is the perfect vegetarian meal for lunch, brunch, or dinner. So damn tasty!


Ingredients

Units Scale
  • 1-2 Zucchini (see note#1 about squash and carrot sizes
  • 1-2 Summer squash
  • 2-3 Carrots
  • ½ teaspoon finely diced sage
  • ½ teaspoon finely diced thyme
  • 2 puff pastry sheets (pre-made, I use Pepperidge Farm)
  • 1 6-ounce container of crumbled goat cheese
  • 1 tablespoon of olive oil (more if needed)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Add’l olive oil for brushing on dough

For the sautéed leeks:

  • 3 leeks
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat your oven to 400 degrees.
  2. Peel the carrots and cut the tips from top and bottom.
  3. Cut the top and bottom tips from the zucchini. Cut zucchini in half then cut each half in half again. Then cut into sticks of the same size.
  4. Repeat the same process with the summer squash.
  5. Cut the carrots in the same size sticks as the zucchini and summer squash. My video shows this well.
  6. Arrange zucchini, summer squash and carrots in three groups on a sheet pan. Drizzle with olive oil and season with salt and pepper. The carrots will take longer to cook so cover only the carrots with aluminum foil.
  7. Cook in preheated oven at 400 degrees for 15 minutes. Set a timer.
  8. After 15 minutes, the zucchini and summer squash will be done. Remove them from the sheet pan. If not let them cook another couple of minutes. My oven runs hot so yours may take longer. I transferred mine to a paper towel-lined sheet pan to absorb some of that moisture.
  9. Put the carrots, still covered in aluminum foil, back in the oven for about 15 more minutes.
  10. While the veggies are roasting, cut the dark green part from the leeks. We’re only using the light green and white part.
  11. Slice the leeks into rings and put in a bowl. Fill the bowl with water and thoroughly wash the leeks while separating the rings. This step is important, because leeks can be very dirty. Drain the water.
  12. Heat olive oil on medium heat in a pan. Add the leeks, salt and pepper and give a stir to coat. Cook for 10-15 minutes until they are soft and browning. You should continually stir them while they are cooking.
  13. Pull the leaves from a few sprigs of fresh thyme and finely dice them.
  14. Take 4-5 sage leaves, stack them on top of each other, roll up and finely dice. Combine with the thyme.
  15. Once all veggies are ready and cooled down a bit, we’re ready to assemble the tart.
  16. Take the two puff pastry sheets from the refrigerator and place them on your cutting board slightly overlapping each other (my video shows this well).
  17. Using a rolling pin or large glass, roll the dough gently to merge the two pieces at the seam. Roll the rest of the dough slightly just to even things out. I transferred my dough to a parchment paper-lined sheet pan. If you don't have parchment paper, just spray bottom of sheet pan with some non-stick cooking spray.
  18. Fold about ½” of the puff pastry dough over to form a more defined crust.
  19. Brush the bottom of the dough with olive oil.
  20. Spread out the crumbled goat cheese across the bottom so it’s evenly distributed.
  21. Add the sautéed leeks on top of the goat cheese and spread out evenly as well.
  22. For the veggies: make two rows of veggies. I alternated with the three veggies across the top row. Zucchini, summer squash, carrot… Zucchini, summer squash, carrot, etc. Repeat the same process for the second row of veggies.
  23. Sprinkle the fresh sage and thyme on the top.
  24. You can also brush an egg wash on the crust of the tart if you’d like. Just beat one egg plus a splash of water and brush it on the crust before cooking.
  25. Cook in preheated oven at 400 degrees for about 25-30 minutes until the crust is golden brown.

Equipment

Image of Calphalon Saute Pan with Lid (5QT)

Calphalon Saute Pan with Lid (5QT)

Buy Now →
Image of Cutting Board (18"x12"x.05")

Cutting Board (18"x12"x.05")

Buy Now →
Image of Peeler

Peeler

Buy Now →
Image of Parchment Paper

Parchment Paper

Buy Now →
Image of Porcelain Ramekins for Prep

Porcelain Ramekins for Prep

Buy Now →
Image of Mora Ceramic Ramekins

Mora Ceramic Ramekins

Buy Now →
Image of Large Sheet Pan

Large Sheet Pan

Buy Now →

Notes

  1. Shapes and sizes of zucchini, summer squash and carrots can vary greatly. The numbers above are approximate. If you have extra veggies, you can always use them for salads or make a small batch of fried rice.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Crunchy Cheesy Patty Melts on Grilled Sourdough
How To Crack Open a Lobster (and get the meat) »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Pinterest
  • YouTube

Do You Love Chicken? Here's a Few Recipes to Keep You Busy:

Dijon Chicken with Apples, Leeks and Fennel: overhead view of platter of chicken on the table with one portion on a plate to the side, bowl of basmati rice, apples, rosemary, fennel on the table

Dijon Chicken with Apples, Leeks and Fennel

Collage of Feeding a crowd for the holidays - 10 best recipes to serve the masses. starting at top left and going clockwise: spaghetti lasagna, jalapeno popper chicken wrapped in bacon, phyllo meat pie, croque monsieur sandwich, creamy chicken bacon pasta, chicken marbella, pork chops with stove top stuffing, steak and sausage pie, stuffed chicken pepperoni pizza bake.

Feeding a Crowd for the Holidays: 10 Best Recipes to Serve the Masses

overhead view of serving platter of creamy chicken bacon pasta garnished with parsley and fresh parmesan with microplane and cheese in the top left corner and a single portion in the top right corner

Creamy Chicken Bacon Pasta (No Butter, No Cream)

very close look a one rosemary balsamic grilled chicken thigh with asparagus in the background

Rosemary Balsamic Grilled Chicken Thighs

side view of a platter of grilled chimichurri chicken thighs with extra sauce and cherry tomatoes

Grilled Chimichurri Chicken Thighs

overview of one portion of cranberry brie stuffed chicken with broccoli and carrots and garnished with parsley

Cranberry Brie Stuffed Chicken

overhead view of the best grilled chicken with marinated tomatoes with one portion plates and a serving bowl of tomatoes, platter of chicken and arugula salad with goat cheese and radish

The Best Grilled Chicken with Marinated Tomatoes

overhead table view of crispy brick chicken with pan sauce, roasted calabaza squash and sauteed zucchini

Crispy Brick Chicken with Pan Sauce and Veggies

back yard bbq front view of platter filled with bacon stuffed cheeseburgers

Backyard BBQ: Sriracha-Lime Chicken, Bacon-Stuffed Cheeseburgers & Twisty Potatoes

overhead view of one portion of cashew chicken stir fry with a serving plate and basmati rice in the background

Cashew Chicken Stir Fry

platter with bone-in stuffed chicken breast with spinach and gouda, rosemary potatoes and salad in background

Bone-in Stuffed Chicken Breast with Spinach and Gouda

front view of sheet pan drumsticks on a platter topped with cilantro and mint

Sheet Pan Drumsticks with Roasted Carrots and Cumin Potatoes

overhead view of both sheet pans with crunchy coconut chicken fingers

Crunchy Coconut Chicken Fingers

close up look of kackle burger chicken cutlet with bacon and cheese on french bread cut in half

The Kackle Burger: Chicken Cutlet with Bacon and Cheese

right side view of 4 bento boxes with grilled rosemary chicken broccoli and sweet potatoes

MEAL PREP: Rosemary Grilled Chicken with Broccoli and Sweet Potatoes

Recent Comments

  • Stacey on Big Batch Spaghetti Sauce Without Meat
  • Eric on Big Batch Spaghetti Sauce Without Meat
  • Stacey on Ina Garten's Chicken Marbella

Footer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Eat the Bite on the Foodie Pro Theme