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
- 1/2 teaspoon finely diced sage
- 1/2 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)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Add’l olive oil for brushing on dough
For the sautéed leeks:
- 3 leeks
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees.
- Peel the carrots and cut the tips from top and bottom.
- 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.
- Repeat the same process with the summer squash.
- Cut the carrots in the same size sticks as the zucchini and summer squash. My video shows this well.
- 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.
- Cook in preheated oven at 400 degrees for 15 minutes. Set a timer.
- 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.
- Put the carrots, still covered in aluminum foil, back in the oven for about 15 more minutes.
- While the veggies are roasting, cut the dark green part from the leeks. We’re only using the light green and white part.
- 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.
- 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.
- Pull the leaves from a few sprigs of fresh thyme and finely dice them.
- Take 4-5 sage leaves, stack them on top of each other, roll up and finely dice. Combine with the thyme.
- Once all veggies are ready and cooled down a bit, we’re ready to assemble the tart.
- 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).
- 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.
- Fold about ½” of the puff pastry dough over to form a more defined crust.
- Brush the bottom of the dough with olive oil.
- Spread out the crumbled goat cheese across the bottom so it’s evenly distributed.
- Add the sautéed leeks on top of the goat cheese and spread out evenly as well.
- 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.
- Sprinkle the fresh sage and thyme on the top.
- 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.
- 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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- 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.