Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) ice water
  • 4 ounces (113g) goat cheese, softened
  • 2 tablespoons heavy cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • 1 large yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/2-inch thick rounds
  • 1 medium aubergine (eggplant), cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh basil leaves, balsamic glaze

Instructions:

  1. Make the Pastry: Pulse flour, salt, and butter in a food processor until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Roast the Vegetables: Toss vegetables with olive oil, oregano, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes, or until tender and slightly browned.
  3. Prepare the Goat Cheese Base: In a bowl, combine softened goat cheese, heavy cream, thyme, rosemary, garlic, salt, and pepper. Mix well until smooth and creamy.
  4. Assemble the Tart: On a lightly floured surface, roll out the pastry to a 12-inch circle. Carefully transfer it to the tart pan, pressing it into the bottom and up the sides. Trim any excess pastry.
  5. Add the Filling: Spread the herbed goat cheese mixture evenly over the bottom of the tart crust.
  6. Arrange the Vegetables: Arrange the roasted vegetables artfully over the goat cheese base.
  7. Bake the Tart: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is golden brown.
  8. Cool and Garnish: Let the tart cool slightly before removing it from the pan. Garnish with fresh basil leaves and a drizzle of balsamic glaze (if desired).