Mediterranean Vegetable and Goat Cheese Tart Recipe
45 minutes
998 reads
About Mediterranean Vegetable and Goat Cheese Tart Recipe
Delight in these savory Mediterranean Vegetable and Goat Cheese Tarts! Flaky shortcrust pastry cradles a vibrant filling of sun-dried tomatoes, spinach, peas, and spring onions, all kissed with the aromatic warmth of za'atar. The creamy goat cheese sauce adds a luxurious touch, making these tarts perfect for breakfast, brunch, or a delightful appetizer.Imagine the rich, savory flavors mingling with the crisp pastry – a true celebration of Mediterranean cuisine. These tarts are effortlessly elegant, guaranteed to impress your guests. Serve them alongside a refreshing salad for a complete and unforgettable meal.This recipe provides detailed instructions for both the pastry and the flavorful filling, ensuring a delicious and satisfying result every time. Elevate your culinary game with this simple yet stunning dish!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 1 Onion chopped
- 2.5 clove Garlic
- 4 leaves Spinach tbspn
- 5.5 Tomatoes sun dried
- 1 Olive Oil tspn
- 1.5 tsp Salt or as per taste
- 1/2 cup All-Purpose Flour 3 tbspn butter, 4 tbspn milk for short crust tart, maida
- 1/2 cup Cheese Sauce 1 tspn butter, 2 tbspn all purpose flour, cup goat cheese, or milk for milk
Instructions
Make the Shortcrust Pastry
- Combine flour, salt, and cubed butter in a bowl. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
Prepare the Goat Cheese Sauce
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat to low and stir in crumbled goat cheese, salt, and pepper until melted and smooth.
Make the Vegetable Filling
- Heat olive oil in a pan over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened. Add spinach, sun-dried tomatoes, peas and spring onions. Cook for another 3-4 minutes until spinach wilts. Season with salt and za'atar. Stir in 1/2 cup of the goat cheese sauce.
Assemble and Bake the Tarts
- Preheat oven to 400°F (200°C). Roll out the chilled pastry dough and fit it into tart pans. Prick the bottom with a fork. Pour the vegetable filling into the tart shells. Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Garnish and Serve
- Let the tarts cool slightly before serving. Garnish as desired. Serve warm or at room temperature.
Recipe Notes
Expert Tips
- For extra flaky pastry, chill the dough for at least an hour before rolling.
- If you don't have za'atar, you can substitute with a blend of oregano, thyme, and sumac.
- To make ahead, prepare the pastry and filling separately. Assemble the tarts just before baking.
- Feel free to experiment with other vegetables, such as bell peppers or zucchini, in the filling.
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Recipe Nutrition
Calories: 365kcalCarbohydrates: 31gProtein: 5gFat: 26gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1710mgFiber: 3gSugar: 5g
suhagi dave
Articles: 2
4 Comments
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This looks amazing! Thanks for sharing.
Such a delicious dish! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.