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Summer Vegetable Tart



prep time:

20 mins

Total time:

50 mins




  • 1 sheet puff pastry, thawed

  • 1 zucchini, yellow squash, or eggplant, sliced into thin rounds

  • Vermont Creamery Classic Goat Cheese

    4 ounces

  • 2 tablespoons olive oil

  • Thyme leaves

  • Salt and pepper, as desired


  1. Preheat oven for 400º
  2. Spread puff pastry on counter and cut to desired shape(s). Using a paring knife, gently cut a line about 1/2 of an inch in around the edge of the tart dough, but don't cut all the way through the dough. This will allow the edge to puff up higher, creating a nice crust
  3. Give the spreadable goat cheese a stir, then spoon into the center of the prepared pastry and spread in an even layer
  4. Top goat cheese with thin slices of zucchini, yellow squash, and/or eggplant. Drizzle vegetables with olive oil; generously sprinkle with fresh thyme. Season with salt and pepper as desired.