This savory tart is filled with warm goat cheese and fresh basil, topped with yellow squash, zucchini, red bell peppers, and red onions. Using summer vegetables from your garden you can create a delicious and impressive summer vegetable tart. My husband and I love goat cheese and summer vegetables, so naturally I was drawn to this vegetable tart the moment I saw it. The tangy flavor of the goat cheese accompanied by robust vegetables is delightful. With the abundance of the gorgeous produce that summer brings, a visit to the local farmers market will inspire you to make this stunning veggie tart.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 6 tablespoon unsalted butter, cold, diced
- 3 tablespoons shortening, cold, diced
- 3 tablespoons ice water
- 1 1/2 yellow squash
- 1 1/2 zucchini
- 1 1/2 red bell pepper
- 1/4 red onion
- 3/4 cup shredded firm goat cheese
- 2 tablespoons thinly sliced basil
- 1 tablespoon extra-virgin olive oil
- dash of salt and pepper
In the bowl of a stand mixer with the flat beater attached, stir together the flour, salt and pepper. Add the butter and shortening and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together. Shape dough into a flat disk and cover in plastic wrap; refrigerate at least 30 minutes.
Bake crust in a preheated oven for 25 minutes. Remove beans and continue to bake an additional 5 minutes. Allow tart to cool to room temperature.
Arrange vegetables around edge of tart shell, repeatedly overlapping two slices each of yellow squash, zucchini, and bell pepper, followed by three slices of onion.