Ah, the delicate vegetable and goat cheese tart… A burst of sunshine in every bite, an invitation to a culinary journey to the shores of the Mediterranean. This recipe is more than just a dish; it's an ode to simplicity, the freshness of ingredients, and authentic flavors. Imagine yourself sitting on a terrace, a glass of rosé in hand, savoring this crisp and fragrant tart.
This recipe is perfect for a casual dinner party with friends, a sunny lunch, or even a picnic in the countryside. Quick and easy to prepare, it requires no special culinary skills, but the result is guaranteed: an explosion of flavors and colors that will delight your guests. And if you're looking for a little something extra to boost your vitality, feel free to check out our articles on the benefits of shilajit (resin, of course!) for natural and lasting energy.
Let yourself be guided by the colors and aromas of sun-ripened vegetables, the sweetness of fresh goat cheese, and the crispness of the pastry. Prepare for an unforgettable culinary journey!
Ingredients
Serves 6:
- 1 all-butter puff pastry sheet (preferably rectangular)
- 2 medium-sized courgettes
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tomatoes (beefsteak or heirloom type)
- 1 red onion
- 200g of fresh goat cheese (such as Chavroux or Petit Billy)
- 2 tablespoons of olive oil
- 1 tablespoon of herbes de Provence
- Salt and freshly ground pepper
- A few fresh basil leaves for decoration
- Optional: a pinch of Espelette pepper
Instructions
- Preheat the oven to 180°C (thermostat 6).
- Wash and slice the courgettes, peppers and tomatoes into thin rounds. Finely chop the red onion.
- Fry the red onion in a pan with a tablespoon of olive oil until translucent.
- Spread the puff pastry onto a baking sheet lined with parchment paper.
- Lightly brush the dough with the remaining olive oil.
- Crumble the fresh goat cheese over the dough, leaving a border of about 2 cm.
- Arrange the zucchini, pepper, and tomato slices harmoniously on the goat cheese, alternating the colors. Add the sautéed red onion.
- Sprinkle with herbes de Provence, salt, pepper and, if you wish, a pinch of Espelette pepper.
- Bake for 25 to 30 minutes, or until the pastry is golden brown and the vegetables are tender.
- Remove the pie from the oven and let it cool slightly before cutting it into slices.
- Garnish with a few chopped fresh basil leaves and serve warm.
Chef's Tips
- For an even crispier crust, you can pre-bake it blind for 10 minutes before filling the tart.
- Feel free to vary the vegetables according to your tastes and the season: eggplants, artichokes, spring onions…
- For a vegan version, replace the goat cheese with a plant-based alternative (cashew cheese, silken tofu, etc.).
- A drizzle of reduced balsamic vinegar after cooking will add a touch of acidity that will enhance the flavors.
Conservation
This thin tart with Mediterranean vegetables and goat cheese can be kept in the refrigerator for up to 24 hours. You can warm it slightly in the oven before serving.
"Simplicity is the ultimate sophistication." - Leonardo da Vinci. This tart is proof!
And to discover more delicious recipes and tips for a healthy and balanced life, visit our recipe blog and our lifestyle blog . Remember, at Purlema, we believe that cooking is a journey, an adventure, a source of joy and well-being. Enjoy your meal!
