Summer Vegetable Tart

4 servings
20 min prep time
50 min total time

This simple summer tart combines thinly sliced seasonal vegetables atop a pillow of puff pastry and creamy goat cheese.

Ingredients

1 sheet puff pastry, thawed

4 ounces Vermont Creamery Spreadable Goat Cheese

1 to 2 zucchini, yellow squash, or eggplant, sliced into thin rounds

2 tablespoons olive oil

fresh thyme leaves

Salt and pepper, as desired

Directions

  • STEP 1

    Preheat oven for 400° F.

  • STEP 2

    Spread puff pastry on counter and cut to desired shape(s). Using a paring knife, gently cut a line about ½ 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.

  • STEP 3

    Give the spreadable goat cheese a stir, then spoon into the center of the prepared pastry and spread in an even layer.

  • STEP 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.