Quick Recipe Version (TL;DR)
Quick Ingredients
- Flaky crust: 1 1/4 cups (150 g) all-purpose flour, 10 tbsp (140 g) cold unsalted butter, 1/2 tsp kosher salt, 1 tsp sugar, 3–5 tbsp (45–75 ml) ice water
- Roasted vegetables: 1 small zucchini (about 200 g), 1 red bell pepper, 1 small red onion, 1 cup (150 g) cherry tomatoes, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp fresh thyme (or 1/2 tsp dried)
- Filling: 4 large eggs, 3/4 cup (180 ml) heavy cream, 1/4 cup (60 ml) whole milk, 1/2 tsp kosher salt, 1/4 tsp black pepper, 4 oz (115 g) goat cheese, 2 tbsp chopped fresh basil or chives, 1 tbsp Dijon mustard
Do This
- 1) Heat oven to 425°F (220°C). Toss vegetables with olive oil, salt, pepper, and thyme; roast 20–25 min.
- 2) Make dough: cut butter into flour, salt, and sugar; add ice water just until it holds together. Chill 20 min.
- 3) Roll into a 9-inch (23 cm) tart pan; freeze 10 min. Blind-bake at 375°F (190°C): 18 min with weights + 8 min without.
- 4) Reduce oven to 350°F (175°C). Spread Dijon on warm crust.
- 5) Whisk eggs, cream, milk, salt, pepper; stir in herbs. Add roasted vegetables and goat cheese to crust.
- 6) Pour custard over; bake at 350°F (175°C) for 28–32 min until just set.
- 7) Cool 10–15 min, slice, and serve warm or at room temperature.
Why You’ll Love This Recipe
- Brunch-worthy but weeknight-friendly: It looks impressive, but the steps are straightforward.
- Big flavor, simple ingredients: Roasting the vegetables concentrates sweetness and adds depth.
- Sliceable and satisfying: A savory custard sets up beautifully for clean wedges.
- Flexible for the seasons: Swap in what looks best at the market.
Grocery List
- Produce: 1 small zucchini, 1 red bell pepper, 1 small red onion, 1 cup cherry tomatoes, fresh thyme, fresh basil or chives (optional garnish: extra herbs or microgreens)
- Dairy: unsalted butter, goat cheese (4 oz / 115 g), heavy cream, whole milk, Parmesan (optional)
- Pantry: all-purpose flour, kosher salt, sugar, olive oil, black pepper, Dijon mustard, nutmeg (optional)
Full Ingredients
Flaky Tart Crust (9-inch / 23 cm tart pan)
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 10 tbsp (140 g) unsalted butter, very cold, cut into 1/2-inch (1 cm) cubes
- 3 to 5 tbsp (45 to 75 ml) ice water
- Optional but helpful: 1 tsp apple cider vinegar (adds tenderness without tasting vinegary)
Roasted Vegetables
- 1 small zucchini (about 200 g), sliced into 1/4-inch (6 mm) half-moons
- 1 red bell pepper, cut into 3/4-inch (2 cm) pieces
- 1 small red onion (about 150 g), sliced into 1/2-inch (1 cm) wedges
- 1 cup (150 g) cherry tomatoes, halved
- 2 tbsp (30 ml) olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Goat Cheese Custard Filling
- 4 large eggs
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg (optional)
- 4 oz (115 g) goat cheese, crumbled
- 2 tbsp chopped fresh basil or chives (plus more for serving, optional)
- Optional for extra savory depth: 1/4 cup (25 g) finely grated Parmesan
For Assembling
- 1 tbsp Dijon mustard
- Optional garnish: extra thyme leaves, basil, chives, or microgreens
Step-by-Step Instructions
Step 1: Roast the vegetables for maximum flavor
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Add the zucchini, bell pepper, red onion, and cherry tomatoes to the pan. Drizzle with 2 tbsp (30 ml) olive oil and sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper, and the thyme. Toss to coat, then spread into an even layer.
Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized around the edges. Set aside to cool slightly while you work on the crust.
Step 2: Make a simple flaky tart dough
In a medium bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use your fingertips (or a pastry cutter) to work the butter into the flour until you have a mix of pea-size pieces and some flatter flakes.
Drizzle in 3 tbsp (45 ml) ice water (and the vinegar if using) and stir with a fork. If the dough looks dry and won’t hold together when pinched, add more ice water 1 tbsp (15 ml) at a time, up to 5 tbsp (75 ml) total.
Turn the dough onto a counter and gently press it into a disk. Avoid overworking it; a few visible butter streaks are a good thing for flakiness. Wrap and refrigerate for 20 minutes.
Step 3: Roll, fit, and freeze the crust
On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle, about 1/8-inch (3 mm) thick. Carefully transfer it to a 9-inch (23 cm) tart pan with a removable bottom, easing it into the corners without stretching.
Trim excess dough by rolling your pin across the top edge of the pan, then dock the bottom all over with a fork. Freeze the crust for 10 minutes (this helps prevent shrinking).
Step 4: Blind-bake the crust so it stays crisp
Reduce oven temperature to 375°F (190°C). Place the tart pan on a baking sheet for easy handling.
Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 18 minutes. Carefully lift out the parchment and weights, then bake for 8 minutes more, until the crust looks dry and just barely turning golden at the edges.
Let the crust cool for 5 minutes while you prepare the filling.
Step 5: Mix the goat cheese custard
Lower oven temperature to 350°F (175°C).
In a bowl or large measuring jug, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until completely smooth. Stir in the chopped basil or chives. If using Parmesan, whisk it in now.
Step 6: Assemble the tart with layers that slice cleanly
Spread the Dijon mustard in a thin, even layer over the bottom of the warm crust. This small step adds a gentle tang and helps the flavors pop.
Spoon the roasted vegetables into the crust, distributing them evenly so every slice gets a bit of everything. Sprinkle the crumbled goat cheese over the top.
Slowly pour the egg mixture over the vegetables. If your tart pan is very full, pour most of the custard in, then top off carefully (you may have up to a few tablespoons left depending on vegetable volume).
Step 7: Bake until just set (not jiggly in the center)
Bake at 350°F (175°C) for 28–32 minutes, rotating the pan at the halfway point, until the edges are set and the center has only a slight wobble (like set gelatin, not liquid). The top should look lightly puffed and matte.
If the crust edge browns too quickly, loosely cover just the edge with a strip of foil during the last 10 minutes.
Step 8: Cool briefly, then slice and serve
Cool the tart in the pan for 10–15 minutes to help the custard fully set for clean slices. Remove the tart ring, transfer to a cutting board, and cut into 8 wedges.
Serve warm or at room temperature. Finish with extra herbs or microgreens if you like.
Pro Tips
- Roast off excess moisture: Vegetables carry water, and water makes soggy crust. Roasting at 425°F (220°C) concentrates flavor and dries them out a bit.
- Keep the butter cold: Cold butter pieces in the dough create steam in the oven, which makes the crust flaky.
- Blind-bake for a crisp base: Don’t skip it; a custard filling needs a head start so the bottom stays firm and sliceable.
- Don’t overbake: Pull the tart when the center has a small wobble; it will finish setting as it cools.
- Let it rest before slicing: That 10–15 minute rest is the difference between neat wedges and a messy first slice.
Variations
- Mediterranean: Swap basil for parsley, add 1/4 cup (35 g) sliced Kalamata olives, and use roasted red pepper plus zucchini.
- Fall version: Use cubed butternut squash (2 cups / 280 g) and red onion; add 1/2 tsp chopped fresh rosemary instead of thyme.
- Greens and mushrooms: Roast 8 oz (225 g) sliced cremini mushrooms and fold in 2 packed cups (60 g) baby spinach (wilted and squeezed dry) before baking.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat slices on a baking sheet at 325°F (165°C) for 10–12 minutes or until warmed through. (The oven keeps the crust crisper than the microwave.)
Make-ahead: Roast the vegetables up to 2 days ahead and refrigerate. The dough can be made up to 2 days ahead (keep chilled) or frozen for up to 1 month. You can also blind-bake the crust up to 1 day ahead; cool, cover tightly, and keep at room temperature.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F (165°C) for 12–15 minutes.
Nutrition (per serving)
Approximate (1 of 8 slices): 390 calories, 27 g fat, 28 g carbs, 10 g protein, 2 g fiber, 520 mg sodium.
