Vegetable Goat-Cheese Tart

[No image!]


Nicked from Real Simple, February 2003.


  • 3 tablespoons Oil (olive)
  • 1 teaspoon Salt (Kosher)
  • .125 teaspoons Pepper (Black)
  • 1 Onions (White)
  • 4 Garlic (Clove)
  • 1 Bay leaves
  • 1 Eggplant
  • 1 Zucchini
  • 1 Bell Pepper (Red)
  • 4 Tomatoes (Plum)
  • .5 cups Basil (Fresh)
  • 8 ounces Cheese (goat)
  • 1 Pie Crust (9")
  • 1/3 cup Cheese (Parmesan)
  • 1 tablespoon Oil (olive)

Cooking Instructions

1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

2. Finely chop the vegetables. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and season to taste with several grinds of fresh black pepper

3. Spread the goat cheese in the bottom of the piecrust. Top with the vegetables, sprinkle with Parmesan, and drizzle with olive oil. Bake in a 350° F preheated oven for 20 minutes or until the Parmesan is golden and the tart is heated through.

Nutritional Information
Per Serving
Calories 524
Calcium 200mg
Carbohydrate 31g
Cholesterol 32mg
Fat 38g
Fiber 6g
Iron 3mg
Protein 17mg
Sat Fat 13g
Sodium 1100mg

Recipes by Contributor