Roasted Veggie Tart with Leeks and Goat Cheese

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

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.

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.

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.

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

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

Roasted Veggie Tart with Leeks and Goat Cheese

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

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Description

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

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Ingredients

Units USM Scale 1x2x3x

• 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

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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

Calphalon Saute Pan with Lid (5QT)

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

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Peeler

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Parchment Paper

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Porcelain Ramekins for Prep

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Mora Ceramic Ramekins

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Large Sheet Pan

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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.