Provencal Vegetable Tart with Goat Cheese

Provençal Vegetable and Goat Cheese Tart is a beautiful savory tart filled with roasted summer vegetables, creamy goat cheese, fresh herbs, and a delicate custard baked in a flaky butter crust. Zucchini, yellow squash, eggplant, tomatoes, red bell pepper, and shallot come together with basil and Parmesan for a French-inspired dish that feels elegant but is still approachable. Serve it as a light seasonal meal, a brunch centerpiece, or an impressive vegetarian option for entertaining. It pairs especially well with French Onion Soup or Roasted Tomato Soup.

The Inspiration Behind This Recipe

This Provençal vegetable tart is inspired by the sunny flavors of southern France, where fresh produce, olive oil, herbs, and simple preparation turn everyday ingredients into something memorable. Even when travel is not possible, food has a wonderful way of bringing a place to the table.

Provence is known for colorful vegetables, fragrant herbs, and rustic yet elegant dishes. This tart captures that spirit with layers of roasted eggplant, zucchini, yellow squash, tomatoes, bell pepper, and shallot. Tangy goat cheese adds richness, while basil brings freshness and aroma. A small amount of custard holds everything together without overpowering the vegetables.

The result is a vegetable and goat cheese tart that is both refined and comforting. It can be served warm or at room temperature, making it ideal for brunch, lunch, dinner, or a relaxed gathering with friends.

What Is the Difference Between a Tart and Quiche?

A tart and a quiche are similar, especially when they are savory, but there are a few basic differences:

• A tart may be sweet or savory and is often baked in a shallow tart pan with low sides and, in many cases, a removable bottom.
• A quiche is always savory and is commonly baked in a standard pie pan with a deeper filling.

This recipe is baked as a tart, but it is flexible. If you do not have an 11-inch tart pan, you can make it in a pie pan. The finished dish will still have the same delicious roasted vegetable filling, goat cheese, and custard.

How to Make Provençal Vegetable and Goat Cheese Tart

Start with the best summer vegetables you can find. Roasting the vegetables first concentrates their flavor and helps remove some moisture, which keeps the tart from becoming watery.

• Gather the vegetables and herbs:
  • Eggplant
  • Yellow squash
  • Zucchini
  • Red bell pepper
  • Shallot
  • Grape tomatoes
  • Fresh basil, or thyme if preferred

• Prepare the buttery tart crust first. You will need:
  • All-purpose flour
  • Unsalted butter
  • Salt
  • Ice water
  • Cooking spray for the pan

• Place the flour, butter, and salt in a food processor and pulse until the mixture is crumbly.
• Add just enough ice water for the dough to come together. Avoid adding too much water, as this can make the crust tough.

• Press the dough evenly into the prepared tart pan and up the sides.
• Dock the bottom of the crust with a fork, then chill it briefly in the freezer.
• Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, rice, or lentils.
• Blind bake the crust until it is lightly cooked through, then set it aside while you prepare the vegetables.

• Slice the eggplant, zucchini, yellow squash, red bell pepper, and shallot. Keep the tomatoes whole before roasting so they retain their juice and shape.
• Arrange the vegetables on baking sheets, drizzle with olive oil, and season with salt and black pepper.

• Roast the vegetables until they are just tender. The zucchini, yellow squash, and shallot will cook faster than the eggplant, bell pepper, and tomatoes.
• After the tomatoes cool, cut them in half from top to bottom.
• Cut the roasted red bell pepper into 1/2-inch pieces.

• Begin assembling the tart by sprinkling Parmesan cheese over the bottom of the blind-baked crust. This adds flavor and helps protect the crust from the custard.
• Layer the vegetables, goat cheese, garlic, and basil. A good order is:
  • Eggplant
  • Half the red bell pepper
  • One-third of the goat cheese
  • One-third of the basil
  • Half the garlic
  • Zucchini, yellow squash, and shallot
  • One-third of the goat cheese
  • One-third of the basil
  • Remaining garlic
  • Remaining red bell pepper
  • Tomatoes, preferably cut side up
  • Remaining goat cheese
  • Remaining basil

• Whisk together heavy cream or half-and-half, eggs, salt, and black pepper.
• Pour the custard evenly over the layered vegetables.

• Bake until the custard is set and the cheese is lightly browned.

• Let the tart rest for about 10 minutes before slicing. This helps the filling set and makes clean wedges easier to cut.

This Provençal vegetable tart is also a great way to use leftover ratatouille. Spoon the ratatouille into the blind-baked tart shell, add goat cheese and custard, then bake as directed.

Serve This Vegetable Tart With

• French Lentil Salad
• Broccoli Gruyere Soup with Torn Garlic Croutons
• Cream of Asparagus and Leek Soup with Curry
• Cream of Green Vegetable Soup
• Very Veggie Gazpacho

More Elegant Tart Recipes You’ll Love

• Butternut Squash, Leek and Gruyere Tart
• Caramelized Onion and Goat Cheese Tart with Thyme
• Roasted Cherry Tomato Tart with Herbed Ricotta
• Asparagus Prosciutto and Fontina Tortino
• Tomato Ricotta Tart
• Asparagus Puff Pastry Tart
• Puff Pastry Tart