Roasted Vegetable Breakfast Tart

This colorful breakfast tart layers crisp, golden puff pastry with lemony whipped goat cheese, caramelized vegetables, baked eggs, and fresh herbs. It makes an impressive yet approachable centerpiece for breakfast or brunch.

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes, including resting time

Quick Ingredients

• 1 small zucchini, sliced into 1/4-inch half-moons
• 1 medium red bell pepper, sliced into 1/4-inch strips
• 1/2 small red onion, cut into thin wedges
• 8 asparagus spears, cut into 2-inch pieces
• 1 1/2 tablespoons extra-virgin olive oil
• 7/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 6 ounces soft goat cheese, at room temperature
• 2 tablespoons plus 1 teaspoon heavy cream, divided
• 1 teaspoon finely grated lemon zest
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon fresh thyme leaves
• 1 sheet frozen puff pastry, about 14 ounces, thawed but cold
• 1 teaspoon all-purpose flour, for rolling
• 4 large cold eggs
• 1 tablespoon chopped fresh flat-leaf parsley

Do This

• 1. Heat the oven to 425°F (220°C) and line two rimmed baking sheets with parchment paper.
• 2. Toss the zucchini, pepper, onion, and asparagus with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roast for 14 minutes.
• 3. Whip the goat cheese with 2 tablespoons cream, lemon zest, chives, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• 4. Roll the pastry into a 10-by-14-inch rectangle, score a 3/4-inch border, dock the center, and brush the border with 1 teaspoon cream.
• 5. Bake the pastry for 10 minutes, press down the puffed center, and bake for 4 more minutes.
• 6. Spread the goat cheese inside the border, add the vegetables, and crack 4 eggs into open spaces. Season with the remaining salt and pepper.
• 7. Bake for 12 minutes, rest for 5 minutes, garnish with parsley, and cut into 6 portions.

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Why You’ll Love This Recipe

• The buttery pastry stays crisp beneath the creamy goat cheese and roasted vegetables.
• Bright peppers, zucchini, asparagus, red onion, and herbs make every serving colorful and flavorful.
• Most of the components can be prepared in advance for an easier morning.
• It is elegant enough for a celebration but simple enough for a relaxed weekend brunch.

Grocery List

• Produce: 1 small zucchini, 1 medium red bell pepper, 1 small red onion, 1 small bunch asparagus, 1 lemon, fresh chives, fresh thyme, and fresh flat-leaf parsley
• Dairy: 6 ounces soft goat cheese, heavy cream, and 4 large eggs
• Frozen: 1 sheet frozen puff pastry, about 14 ounces
• Pantry: Extra-virgin olive oil, all-purpose flour, kosher salt, and ground black pepper

Full Ingredients

For the Roasted Vegetables

• 1 small zucchini, about 6 ounces, trimmed and cut into 1/4-inch half-moons
• 1 medium red bell pepper, about 6 ounces, seeded and cut into 1/4-inch strips
• 1/2 small red onion, about 3 ounces, cut into thin wedges
• 8 medium asparagus spears, about 4 ounces, trimmed and cut into 2-inch pieces
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the Whipped Goat Cheese

• 6 ounces soft goat cheese, at room temperature
• 2 tablespoons heavy cream
• 1 teaspoon finely grated lemon zest
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

For the Pastry and Eggs

• 1 sheet frozen puff pastry, about 14 ounces, thawed according to package directions but kept cold
• 1 teaspoon all-purpose flour, for rolling
• 1 teaspoon heavy cream, for brushing the pastry border
• 4 large cold eggs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, for finishing

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pans

Position one oven rack in the upper third and a second rack in the lower third of the oven. Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper. Using separate pans prevents the cold puff pastry from touching the hot pan used to roast the vegetables.

Step 2: Roast the vegetables

Pat the zucchini, bell pepper, onion, and asparagus dry with a clean kitchen towel. Place them on one prepared baking sheet and toss with the olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the vegetables into a single layer, leaving a little space between the pieces so they roast rather than steam.

Roast on the upper rack for 14 minutes, stirring after 7 minutes. The vegetables should be lightly browned around the edges but still slightly firm because they will cook again on the tart. Transfer them to a plate and leave the oven set to 425°F (220°C).

Step 3: Make the whipped goat cheese

While the vegetables roast, place the goat cheese, 2 tablespoons heavy cream, lemon zest, chives, thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small food processor. Process for 30 to 45 seconds, pausing once to scrape down the bowl, until light and creamy. Alternatively, beat the mixture with a handheld electric mixer for 1 minute. Set it aside at room temperature so it remains easy to spread.

Step 4: Shape the puff pastry

Place the cold puff pastry on a sheet of parchment lightly dusted with 1 teaspoon flour. Roll it into an even 10-by-14-inch rectangle, keeping the edges as straight as possible. Transfer the parchment and pastry to the second baking sheet.

Using the tip of a sharp paring knife, score a 3/4-inch border around the pastry without cutting all the way through. Prick the area inside the border all over with a fork, spacing the holes about 1 inch apart. Leave the border unpricked so it can rise. Brush only the border with 1 teaspoon heavy cream.

Step 5: Par-bake the pastry

Bake the pastry on the lower rack for 10 minutes. Remove the pan from the oven and use the back of a large spoon or a flat spatula to gently press down the puffed center, leaving the raised border intact. Return the pastry to the oven and bake for exactly 4 more minutes. The surface should look dry and lightly golden but not fully browned.

Step 6: Add the goat cheese, vegetables, and eggs

Spread the whipped goat cheese evenly over the par-baked center, stopping at the raised border. Arrange the roasted vegetables over the cheese, distributing the red pepper, zucchini, onion, and asparagus evenly. Leave four open spaces, each about 2 1/2 inches wide, for the eggs.

Crack each cold egg into a small cup or ramekin, then gently slide it into one of the open spaces. This makes it easier to remove any shell fragments and helps keep the yolks intact. Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Step 7: Bake, rest, and serve

Return the assembled tart to the lower rack and bake at 425°F (220°C) for 12 minutes, rotating the pan after 6 minutes. The pastry should be deeply golden and crisp, the egg whites should be opaque and just set, and the yolks should remain soft. For firm yolks, bake for 2 additional minutes.

Let the tart rest on the baking sheet for 5 minutes. Sprinkle it with the chopped parsley, then use a sharp knife or pizza cutter to cut it into 6 portions. Serve warm while the pastry is crisp and the goat cheese is creamy.

Pro Tips

• Keep the pastry cold: Cold pastry produces the flakiest layers. If it becomes soft or sticky while you shape it, refrigerate it on the baking sheet for 10 minutes before baking.
• Dry the vegetables: Moisture is the main cause of a soggy tart. Pat the vegetables dry before roasting and avoid overcrowding the pan.
• Do not skip the par-bake: Partially baking the pastry before adding the creamy cheese, vegetables, and eggs keeps the center crisp.
• Use cold eggs: Eggs taken directly from the refrigerator cook more slowly, giving the pastry time to brown before the yolks become firm.
• Protect the yolks when slicing: Cut between the eggs rather than through them when possible, then divide larger sections into smaller servings.

Variations

• Mushroom and spinach: Replace the zucchini and asparagus with 8 ounces sliced cremini mushrooms. Roast the mushrooms with the pepper and onion, then add 2 cups baby spinach during the final 2 minutes of roasting.
• Feta and dill: Replace the goat cheese with 6 ounces feta and increase the heavy cream in the cheese mixture to 3 tablespoons. Replace the thyme and chives with 2 tablespoons chopped fresh dill.
• Smoky bacon and vegetables: Add 4 slices cooked, crumbled bacon to the tart before adding the eggs, and season the roasted vegetables with 1/4 teaspoon smoked paprika.

Storage & Make-Ahead

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat individual portions on a parchment-lined baking sheet in a 375°F (190°C) oven for 8 to 10 minutes; microwaving is convenient but will soften the pastry. For advance preparation, roast the vegetables and make the whipped goat cheese up to 2 days ahead, storing them in separate airtight containers in the refrigerator. Bring the goat cheese mixture to room temperature for 20 minutes before spreading. The pastry can be shaped and refrigerated, loosely covered, for up to 4 hours before par-baking. For the best texture and food safety, do not add the raw eggs until immediately before the final bake. Freezing the assembled tart is not recommended because the vegetables and eggs may release water when thawed.

Nutrition (per serving)

Calories: 478 kcal | Carbs: 31g | Protein: 14g | Fat: 34g | Saturated Fat: 13g | Fiber: 3g | Sugar: 5g | Sodium: 570mg | Cholesterol: 152mg