Savory Goat Cheese Tart
Goat cheese has a mild flavor and delicious tang that pairs beautifully with the flavors of roasted red peppers and mushrooms in this savory tart. Serve this homemade dish at brunch or as part of a light lunch. You’ll want to make this goat cheese tart over and over again.
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Savory Tarts
Tarts are lovely dishes that are usually sweet desserts. I’ve been dying to try my hand at a savory goat cheese tart for awhile, but struggled to come up with a good recipe. After searching through many recipes, I decided to adapt the vegetable cheese tart from Sally’s Baking Addiction.
While I could have gone for a quiche style tart, I wanted a different style of filling. Sally described hers as ravioli filling, which caught my attention. I adapted her recipe to feature goat cheese and roasted red peppers and mushrooms as the hero flavors in this tart.
Homemade Pie Crust
One of my early roadblocks was finding a savory tart crust. I’ve made many sweet tart and pie crusts, but they weren’t going to work here. In the end, I used my great grandmother’s pie crust recipe. You can use any basic crust you like. I like to make my dough the day before baking so that the flour has time to fully hydrate.
If you’re making tart or pie crust from scratch, you should totes check out my video tutorial that covers three different methods for making the dough. Each has its pros and cons. Figure out which method works for you!
Savory Goat Cheese Tart Filling
You want the cheeses and eggs to be close to room temperature when you mix everything up. I suggest taking them out of the fridge just before you roll out the crust. The crust will need about an hour to chill before baking, which gives the ingredients just enough time to warm up a bit.
Even though there is more ricotta than goat cheese, that tangy cheese provides plenty of flavor. The filling is soft, light, and not at all like a quiche.
Tweak the Flavors
I firmly believe that you should tweak the flavors of a recipe to suit your own taste buds. You could easily adjust the herbs and garlic quantities if you know you’d like a different vibe. For an even goat-ier impact, you could fold in or top the filling with a bit of crumbled goat cheese!
Another option would be to use even more roasted veggies. A word of caution here, there is so much filling in this recipe that more veggies could overflow the tart. You may need to leave out some of the cheesy filling in order to accommodate more vegetables.
Related Reading: Easy Baking Powder Biscuits
Roasted Red Peppers & Mushrooms
Red peppers and mushrooms just sounded like a delicious accompaniment to goat cheese. If you don’t like these veggies, feel free to swap them out for something else. Maybe onions, zucchini, or asparagus!
It is important to cook the veggies before baking the goat cheese tart. They will release liquid, which will cause problems with the filling. I wanted my peppers and mushrooms to be roasted, but not completely limp and mushy. Feel free to cook yours however you like.
Rectangular Tart Pan
It’s been years since I last used my rectangular tart pan, plus I thought the sliced peppers would work well with the shape, so I had to use it for this goat cheese tart. If you only have a 9 inch circular tart pan, that’s totally cool. The bake times should be about the same, if not exactly the same.
You want to make sure the crust is almost cooked through after the blind bake. Once you add the filling and bake the tart, you’re looking to see that there is no jiggling in the center. There will also be some light browning around the edges.
Serving the Savory Tart
Since this cheesy tart isn’t quiche-esque, it is incredibly versatile. I enjoyed pairing a slice with this cashew crunch salad from Pinch of Yum for lunch. You could also serve the tart at brunch, as an appetizer, or with dinner. Basically, you can serve it anytime, except for dessert.
While it works cold or hot, I think it is infinitely better when warm. If you need to reheat some, just chuck a slice in the microwave for about 30 seconds or warm it up in the oven.
Enjoy!
Tangy goat cheese is deliciously paired with roasted red peppers and mushrooms in this savory tart recipe. It’s simple to make from scratch, yet tastes incredible. The soft, cheesy filling is perfectly seasoned and bursting with flavor.
Goat Cheese Tart with Roasted Veggies
Ingredients
Roasted Veggies
- 1 red bell pepper sliced
- 6 oz mushrooms sliced
- canola oil
- salt and pepper
Goat Cheese Tart
- 1 prepared pie crust dough
- 8 oz ricotta room temperature
- 6 oz goat cheese room temperature
- 2 eggs room temperature
- 2- 3 cloves minced garlic
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
Instructions
Roasted Veggies
- Preheat the oven to 375℉. Line two baking sheets with foil.
- Toss sliced bell pepper with a drizzle of oil and a pinch of salt and pepper. Place on one of the baking sheets and bake 10 minutes. Toss the peppers and bake for 10 more minutes. Cool to room temperature.
- Toss mushrooms with a drizzle of oil and a pinch of salt and pepper. Place on the other baking sheet and bake 10 minutes. Cool to room temperature.
Goat Cheese Tart
- Roll the pie crust dough out to a rectangle roughly 6x16 inches. Carefully transfer dough to a 14 inch rectangular tart pan. Press the dough into the bottom and sides of the pan, being careful not to tear the dough. Trim off excess dough.
- Chill the lined tart pan in the fridge for 40 minutes. Transfer to the freezer and chill for 20 minutes. While the tart is in the freezer, preheat the oven to 350℉.
- Prick the bottom of the tart with a fork and place on a baking sheet lined with a silicone baking mat. Line the tart with parchment paper and fill with pie weights. Bake for 15 minutes.
- Remove the parchment paper and pie weights carefully. Bake the crust for another 10 minutes, or until just about fully cooked.
- Meanwhile, beat the ricotta and goat cheese until smooth. Scrape the bowl down and add the eggs, garlic, basil, thyme, salt, and pepper. Beat on low until well combined.
- Pour the filling into the warm tart shell. Top with roasted red peppers and mushrooms. Be careful not to overfill the tart.
- Bake for 30 minutes, or until the filling is set and there is just a touch of golden brown around the edges. If it browns too quickly, tent with foil.
Notes
- Makes enough filling to completely fill the tart shell. If you'd like more veggies in the tart, you may need to reserve some filling to prevent overfilling.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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