📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the tart bakes evenly and the crust becomes perfectly golden brown. Make sure your oven rack is in the center position.
2. Prepare the pastry crust. If using store-bought, unroll it onto a baking sheet lined with parchment paper. If making your own, roll out the dough to a 12-inch circle and transfer it to the baking sheet. Prick the crust all over with a fork to prevent it from puffing up too much during baking. I find that blind-baking the crust for about 10 minutes before adding the filling helps to keep it crisp.
3. Roast the vegetables. Toss the chopped vegetables (such as bell peppers, zucchini, red onion, and cherry tomatoes) with olive oil, salt, pepper, and any other desired herbs and spices (like thyme, rosemary, or garlic powder). Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly caramelized. Keep an eye on them to make sure they don’t burn! I usually flip them halfway through to ensure even roasting.
4. Assemble the tart. Spread the goat cheese evenly over the pre-baked or unbaked pastry crust, leaving a small border around the edge. Arrange the roasted vegetables over the goat cheese in a pleasing pattern. Drizzle with a bit more olive oil and sprinkle with fresh herbs, if desired. At this point, you might be tempted to add even MORE goat cheese. Don't do it! Trust me.
5. Bake the tart. Place the tart in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the goat cheese is slightly melted and bubbly. The vegetables should also be nicely roasted and tender. If the crust starts to brown too quickly, you can tent it with foil.
6. Let it cool slightly. Remove the tart from the oven and let it cool on the baking sheet for a few minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny. Garnish with fresh herbs, a drizzle of balsamic glaze, or a sprinkle of toasted pine nuts, if desired.
7. Serve and enjoy! This tart is delicious served warm or at room temperature. It's great on its own as a light meal or as a side dish with a salad or soup. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. I love serving it with a crisp glass of white wine or a refreshing lemonade.