Summer Vegetable Tart with Heirloom Tomatoes and Herbed Goat Cheese
Chef Jason
Rated 5.0 stars by 1 users
Category
Vegetables
Cuisine
French
Servings
4-6
Prep Time
60 minutes
Cook Time
20 minutes
Hey everyone, Chef Jason here! Celebrate summer with my delightful Summer Vegetable Tart. 🥦🍅🧀 We’ll start by layering flaky puff pastry with a savory herb-infused cream cheese spread. Top it generously with a colorful array of fresh summer vegetables like zucchini, cherry tomatoes, and bell peppers. Finish with a sprinkle of Parmesan cheese and a drizzle of balsamic glaze for a dish that’s both visually stunning and deliciously flavorful. Perfect for picnics or brunch gatherings. Enjoy! 🌿🍽️🌞
Ingredients
- 1 onion
- 1½ pounds heirloom tomatoes
- 2 zucchini
- ½ bunch thyme
- ⅓ bunch rosemary
- 3 garlic cloves
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- 6 ounces goat cheese
-
S&P Seasoning, to taste
- 1 lemon
- 1 sheet puff pastry
- 1 ounce Parmesan
- 1 handful arugula
- 3 tablespoons of white wine
- Cutting Board
- Knife
- Large wooden spoon
- Large saute pan
- Parchment-lined sheet tray
- Rubber spatula/spoon
- Medium mixing bowl
- Whisk
- Cheese grater
MISE EN PLACE 🔪
Directions
PREP 🥒
Preheat your oven to 425F.
Julienne the onion and get it cooking low and slow with two tablespoons each of olive oil and butter and a pinch of S&P Seasoning.
- Slice the tomatoes and zucchini.
- Chop the thyme, rosemary, and garlic.
HOW TO COOK 🍳
Meanwhile, mix together the goat cheese, half of the rosemary and thyme and the zest of the lemon.
When the onions are GBD (Golden Brown & Delicious), add the garlic and a large pinch of S&P Seasoning. Cook for 2 minutes, then deglaze the pan with the white wine. Cook until the pan is au sec, or nearly dry then turn off the heat and stir in a splash of lemon juice.
- Set the puff pastry on a parchment-lined sheet tray.
- Cover the bottom of the dough with the goat cheese mixture.
- Top with the caramelized onions.
- Layer on the vegetables.
Top with a sprinkle of S&P Seasoning, the remaining herbs, and a drizzle of olive oil.
- Bake for 20 minutes.
Meanwhile, in a small bowl, whisk together the remaining olive oil, half of the lemon’s juice, and a sprinkle of S&P Seasoning. Toss in the arugula grate in the Parmesan cheese.
- Allow the tart to cool, then slice and enjoy, either warm or at room temperature, with your fresh arugula salad!