Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 4-6 tablespoons (60-90 ml) ice water
  • 1 medium eggplant, diced (approx. 1 pound / 450g)
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 red onion, thinly sliced
  • 2 zucchini, diced (approx. 1 pound / 450g)
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces (115g) goat cheese, softened
  • 2 tablespoons heavy cream
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap, and chill.
  2. Roast the Vegetables: Toss diced vegetables with olive oil, minced garlic, oregano, salt, and pepper. Spread on a baking sheet lined with parchment paper. Roast until tender and slightly caramelized.
  3. Prepare the Goat Cheese Spread: Combine softened goat cheese, heavy cream, fresh herbs, lemon zest, salt, and pepper. Mix until smooth and creamy.
  4. Assemble the Tart: Roll out chilled pastry on a lightly floured surface. Transfer to tart pan and trim edges. Spread goat cheese mixture evenly over the crust. Arrange roasted vegetables on top of the cheese.
  5. Bake the Tart: Brush pastry edges with egg wash. Bake until crust is golden brown and vegetables are heated through.
  6. Cool and Serve: Let cool slightly before serving.