Vegetable Goat-Cheese Tart

Real Simple
4 servings


+ Add To Shopping List
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
Freshly ground black pepper
8 ounces soft goat cheese
9-inch ready-to-use piecrust, partially baked (follow label directions)
1/3 cup grated Parmesan
1 tablespoon olive oil


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. 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 a few grinds of pepper to taste.

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

Created date

October 2003

Nutritional Information

Calcium 200 mg
Calories 524
Caloriesfromfat 1 %
Carbohydrate 31 g
Cholesterol 32 mg
Fat 38 g
Fiber 6 g
Iron 3 mg
Protein 17 mg
Satfat 13 g
Sodium 1100 mg