Herb-Roasted Vegetable Tart with Crisp Pâte Brisée
A golden, flaky crust filled with caramelized seasonal vegetables and herbed goat cheese, perfect for a light lunch or elegant appetizer. This mediterranean-inspired vegetarian (gluten-free) ready in about 85 minutes layers all-purpose flour, cold unsalted butter, ice water 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 320 calories and feeds 6, 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 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 3 tbsp ice water
- 1 medium, diced into 1/2-inch cubes zucchini
- 1/2 cup, finely diced yellow onion
- 2 tbsp olive oil
- 1 tbsp, plus extra for garnish fresh thyme leaves
- 4 oz, crumbled goat cheese
- 2 tbsp, finely chopped fresh basil
Instructions
- Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour with 1/2 cup cold unsalted butter until pea-sized crumbs form, then add 3 tbsp ice water and pulse until dough just holds together. Press into a 9-inch tart pan and chill for 30 minutes.
- Step 2: Toss 1 medium diced zucchini and 1/2 cup finely diced yellow onion with 2 tbsp olive oil, 1 tbsp fresh thyme leaves, and a pinch of salt. Spread on a baking sheet and roast at 375°F for 25 minutes until golden and tender, stirring once halfway.
- Step 3: Remove chilled tart shell from oven, spread roasted vegetables evenly over the base, and top with 4 oz crumbled goat cheese and 2 tbsp chopped fresh basil. Bake at 375°F for 15 minutes until cheese melts and crust is golden. Let rest 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable Tart with Crisp Pâte Brisée take to make?
Total time is about 85 minutes (45 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Herb-Roasted Vegetable Tart with Crisp Pâte Brisée?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Herb-Roasted Vegetable Tart with Crisp Pâte Brisée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Vegetable Tart with Crisp Pâte Brisée for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Vegetable Tart with Crisp Pâte Brisée gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
