Summer Veggie Tart

Lunch / Dinner

Summer Veggie Tart

Summer is the perfect time to enjoy the abundance of gorgeous produce while also striving to improve your carbon footprint. This Summer Veggie Tart is a celebration of the garden's bounty, self-sufficiency — and of course, sunshine-infused saveur!


8 servings

Total Time

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Why Aged Goat Cheese?

Aged goat cheese has tons more flavor than its softer cousin. Look for it where the specialty cheeses are.


Pulse flour, table salt, and pepper in a food processor for the crust. Add butter and shortening; pulse until pea-sized. Add ice water; pulse to combine. Shape dough into a flat disk; chill at least 30 minutes.

Preheat oven to 375°.

Roll dough on a floured surface to ¼-inch thick; transfer to a 9-inch fluted tart pan. Press dough into pan and up sides; trim excess. Cover dough with foil; fill with dried beans.

Bake crust until it feels dry, about 25 minutes; remove foil and beans and bake crust 5 minutes more. Let crust cool at room temperature.

Pat vegetables dry with paper towels. Sprinkle goat cheese and basil over bottom of crust.

Arrange vegetables starting around the edge of crust then moving to the center, overlapping and alternating vegetables as you go, until crust is filled and all the vegetables are used.

Drizzle tart with oil; season with salt and pepper. Bake tart until golden brown around the edge, about 30 minutes.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 269

% Daily Value*

Total Fat 18g 27%

Saturated Fat 9g 45%

Cholesterol 32mg 10%

Sodium 189mg 7%

Carbs 22g 7%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

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