Marin County Rustic Vegetable Tart with Goat Cheese
A flaky tart filled with seasonal vegetables from Marin County, layered with tangy goat cheese for a savory vegetarian delight. This american-inspired vegetarian ready in about 55 minutes layers (9-inch) prepared pie crust, crumbled goat cheese, medium, thinly sliced zucchini 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 (9-inch) prepared pie crust
- 6 oz, crumbled goat cheese
- 1 medium, thinly sliced zucchini
- 1 medium, thinly sliced red bell pepper
- 1 small, thinly sliced yellow onion
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1, beaten (for egg wash) egg
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Roll out 1 prepared 9-inch pie crust into a tart pan, pressing into edges and trimming excess.
- Step 2: In a large bowl, toss 1 medium thinly sliced zucchini, 1 medium thinly sliced red bell pepper, and 1 small thinly sliced yellow onion with 3 tbsp olive oil, 1 tbsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper until vegetables are evenly coated.
- Step 3: Spread 6 oz crumbled goat cheese evenly over the bottom of the pie crust. Layer the vegetable mixture on top in an even layer.
- Step 4: Fold the edges of the crust over the vegetables to create a rustic border. Brush the crust edges with 1 beaten egg for a golden finish.
- Step 5: Bake the tart for 35-40 minutes until the crust is golden and vegetables are tender. Allow to cool for 10 minutes before slicing and serving this vibrant vegetarian tart inspired by Marin’s garden bounty.
Frequently asked questions
How long does Marin County Rustic Vegetable Tart with Goat Cheese take to make?
Total time is about 55 minutes (15 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 Marin County Rustic Vegetable Tart with Goat Cheese?
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 Marin County Rustic Vegetable Tart with Goat Cheese?
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 Marin County Rustic Vegetable Tart with Goat Cheese 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 Marin County Rustic Vegetable Tart with Goat Cheese vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
