Rosemary Roasted Vegetable & Goat Cheese Tart
A savory tart with a buttery puff pastry crust, roasted seasonal vegetables, and creamy goat cheese for elegant simplicity. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 60 minutes layers olive oil, dried rosemary, crumbled goat cheese 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 380 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 sheet (14 oz), thawed frozen puff pastry
- 2 tbsp olive oil
- 2 cups (zucchini, cherry tomatoes, red onion, chopped) mixed vegetables
- 1 tsp dried rosemary
- 4 oz, crumbled goat cheese
- 1, beaten egg
- 1 tbsp, chopped fresh thyme
Instructions
- Step 1: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out 1 sheet (14 oz) frozen puff pastry into a 12x16-inch rectangle; transfer to a parchment-lined baking sheet.
- Step 2: Brush the entire pastry surface with 1 beaten egg (for egg wash), then prick all over with a fork to prevent bubbling.
- Step 3: Toss 2 cups mixed vegetables (chopped zucchini, cherry tomatoes, red onion) with 2 tbsp olive oil, 1 tsp dried rosemary, salt, and pepper; spread evenly over the pastry, leaving a 1-inch border.
- Step 4: Bake for 20-25 minutes until pastry is golden brown and vegetables are tender with slightly caramelized edges.
- Step 5: Remove from oven, sprinkle 4 oz crumbled goat cheese over the warm vegetables, and return to oven for 5 minutes until cheese melts and bubbles slightly.
- Step 6: Let cool for 5 minutes, garnish with 1 tbsp chopped fresh thyme, slice into squares, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary Roasted Vegetable & Goat Cheese Tart take to make?
Total time is about 60 minutes (25 min prep + 35 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 Rosemary Roasted Vegetable & Goat Cheese Tart?
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 Rosemary Roasted Vegetable & Goat Cheese Tart?
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 Rosemary Roasted Vegetable & Goat Cheese Tart 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 Rosemary Roasted Vegetable & Goat Cheese Tart 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.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
