Go Back
–+ servings
Grilled vegetable and goat cheese tart sliced on a rustic wooden board, showing charred zucchini, bell peppers, and eggplant on a creamy goat cheese filling in a golden whole wheat crust, garnished with fresh thyme and a drizzle of olive oil

Grilled Vegetable and Goat Cheese Tart

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 slices
Calories 420 kcal

Equipment

  • 10-inch tart pan with removable bottom
  • Grill or grill pan
  • Pastry cutter or food processor
  • Rolling pin
  • Parchment paper and pie weights
  • Offset spatula
  • Pastry brush

Ingredients
  

For the Whole Wheat Crust

  • 1.5 cups whole wheat flour plus more for dusting
  • 0.5 cup all-purpose flour
  • 0.5 tsp fine sea salt
  • 1 tsp fresh thyme leaves finely chopped
  • 0.5 cup unsalted butter very cold, cut into small cubes (1 stick)
  • 4-5 tbsp ice cold water add 1 tbsp at a time

For the Goat Cheese Filling

  • 8 oz fresh goat cheese (chèvre) room temperature
  • 2 oz cream cheese room temperature, softened
  • 1 large egg
  • 1 clove garlic finely minced or grated
  • 1 tsp lemon zest from about half a lemon
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp black pepper freshly cracked
  • 0.25 tsp fine sea salt

For the Grilled Vegetables

  • 1 medium zucchini sliced lengthwise into 1/4-inch planks
  • 1 medium yellow squash sliced lengthwise into 1/4-inch planks
  • 1 medium eggplant sliced into 1/4-inch rounds, salted and patted dry
  • 1 large red bell pepper quartered, seeds removed
  • 1 large yellow bell pepper quartered, seeds removed
  • 3 tbsp extra-virgin olive oil for grilling, plus more for drizzling to finish
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked

To Finish

  • 2 tbsp extra-virgin olive oil for drizzling over finished tart
  • 1 tbsp fresh thyme sprigs for garnish
  • 1 tbsp fresh flat-leaf parsley roughly chopped, optional
  • 0.25 tsp flaky sea salt such as Maldon, for finishing

Instructions
 

Make the Whole Wheat Crust

  • In a large bowl, whisk together the whole wheat flour, all-purpose flour, salt, and thyme. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse, pea-sized crumbs with some larger flat butter pieces — this is what creates flakiness.
  • Add ice cold water one tablespoon at a time, mixing with a fork or your hands until the dough just comes together. It should hold when pressed but not feel wet or sticky. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).
  • Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a rough 13-inch circle about 1/8-inch thick. Carefully transfer to a 10-inch tart pan with a removable bottom (or a 9-inch pie dish). Press into the edges and trim any overhang. Prick the base all over with a fork.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until the base is just lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).

Grill the Vegetables

  • Preheat a grill or grill pan to high heat. Brush all vegetable pieces generously with olive oil on both sides and season with kosher salt and black pepper.
  • Grill the vegetables in batches, making sure not to crowd: zucchini and yellow squash 3-4 minutes per side; eggplant 4-5 minutes per side; bell peppers 4-5 minutes per side skin-side down until charred, then 2 minutes on the other side. You want clear grill marks and tender but not mushy texture.
  • Transfer grilled vegetables to a cutting board. Once cool enough to handle, cut into bite-sized pieces or slice into strips, about 1-2 inches each. Set aside. (The skins on the bell peppers can be peeled off if desired once slightly cooled.)

Make the Goat Cheese Filling

  • In a medium bowl, combine the room-temperature goat cheese, cream cheese, egg, minced garlic, lemon zest, thyme, salt, and pepper. Beat with a fork or electric hand mixer until smooth, creamy, and well combined. Taste and adjust seasoning if needed.

Assemble and Bake the Tart

  • Spread the goat cheese filling evenly over the blind-baked tart shell, smoothing all the way to the edges with an offset spatula or the back of a spoon.
  • Arrange the grilled vegetables over the goat cheese filling. Work in an overlapping, slightly layered pattern — vary the colors and shapes for a beautiful rustic presentation. Press them gently into the filling.
  • Bake the assembled tart at 375°F for 22-25 minutes, until the filling is set, the edges of the crust are deep golden, and the vegetables on top have caramelized slightly further.
  • Remove from the oven and let cool for 10 minutes before slicing. Drizzle generously with extra-virgin olive oil, scatter fresh thyme sprigs and parsley over the top, and finish with a pinch of flaky sea salt. Serve warm or at room temperature.

Notes

Make-ahead tip: Grill vegetables and prepare dough up to 2 days in advance, stored separately in the refrigerator. Assemble and bake day-of for best results.
For extra richness: Add 2 tablespoons of heavy cream to the goat cheese filling before spreading.
Soggy bottom prevention: Blind baking the crust is essential. For extra insurance, brush the blind-baked crust with a thin layer of beaten egg white and return to the oven for 2 minutes before adding the filling — this creates a moisture barrier.
Storage: Store covered in the refrigerator for up to 3 days. Reheat at 325°F for 8-10 minutes. Excellent served at room temperature.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 13gFat: 27gSodium: 590mgFiber: 5gSugar: 7g
No ratings yet