Baked Garden Vegetable Tart with Goat Cheese

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant tart featuring seasonal vegetables and fresh herbs baked in a flaky crust, topped with creamy goat cheese for a perfect balance of earthy and tangy flavors. This vegetarian recipe, ready in about 65 minutes, layers refrigerated pie crust, olive oil, onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 sheet (14 oz) refrigerated pie crust
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 2, peeled and diced into 1/4-inch cubes carrots
• 2 stalks, diced celery
• 1/2 cup fresh peas
• 1/4 cup, chopped (parsley, thyme, chives) fresh herbs
• 4 oz, crumbled goat cheese
• 1/4 cup, grated Parmesan cheese
• to taste salt
• to taste freshly ground black pepper
• 1, beaten egg

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Roll out refrigerated pie crust on a lightly floured surface and transfer to a 9-inch tart pan, pressing into the bottom and up the sides. Trim excess dough and prick the bottom with a fork. Bake for 12 minutes until golden. Let cool slightly.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, finely chopped, and cook until softened, about 5 minutes. Add 2 carrots, peeled and diced into 1/4-inch cubes, and 2 celery stalks, diced, and cook for 8 minutes until tender. Stir in 1/2 cup fresh peas and 1/4 cup chopped fresh herbs (parsley, thyme, chives), then season with salt and freshly ground black pepper to taste. Cook for 2 more minutes.
3. Step 3: Spread the vegetable mixture evenly over the pre-baked crust. Sprinkle 4 oz crumbled goat cheese and 1/4 cup grated Parmesan cheese over the vegetables. Brush the crust edges with 1 beaten egg to prevent sogginess.
4. Step 4: Bake at 375°F for 25-30 minutes until the cheese is melted and bubbly and the crust is golden. Let rest for 10 minutes before slicing.