A rustic summer vegetable tart with a golden-brown crust, topped with vibrant slices of zucchini, eggplant, cherry tomatoes, and crumbled goat cheese. Fresh basil leaves are scattered across the surface, providing a bright green contrast. The tart sits on a white marble surface with soft natural light streaming in from a nearby window, casting delicate shadows.

Summer Vegetable Tart with Goat Cheese: A Savory Lughnasadh Delight

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Summer vegetable tart with goat cheese is a delightful main dish that celebrates the bounty of the Lughnasadh harvest. This savory tart features a flaky, buttery crust filled with a medley of colorful summer vegetables and tangy goat cheese. It’s a perfect centerpiece for your first harvest feast, showcasing the flavors of the season in a beautiful and delicious way.

A freshly baked vegetable tart arranged in a circular pattern of zucchini, eggplant, and red bell pepper slices. The crust is evenly golden and flaky, while the goat cheese crumbles and basil leaves add a pop of texture and color. The tart is placed near a window with bright natural light, and a folded linen napkin and wooden-handled knife are subtly visible in the background.

Ingredients

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water

For the Filling:

  • 1 tablespoon olive oil
  • 1 medium zucchini, thinly sliced
  • 1 small eggplant, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 4 oz goat cheese, crumbled
  • 2 tablespoons chopped fresh basil
  • Salt and pepper to taste

Instructions

Making the Crust:

  1. In a large bowl, mix together the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together and forms a ball.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preparing the Filling:

  1. Preheat your oven to 400°F (200°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the zucchini, eggplant, bell pepper, onion, and garlic. Sauté for 5-7 minutes, until the vegetables are tender and lightly caramelized.
  3. Remove the skillet from the heat and stir in the cherry tomatoes, goat cheese, and basil. Season with salt and pepper to taste.

Assembling and Baking the Tart:

  1. Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch tart pan, pressing it into the bottom and sides. Trim any excess dough.
  2. Spoon the vegetable and goat cheese mixture evenly into the prepared crust.
  3. Bake the tart for 30-35 minutes, until the crust is golden brown and the filling is bubbly.
  4. Let the tart cool for a few minutes before slicing and serving.
A minimalist summer tart featuring a vibrant medley of zucchini, red bell peppers, and cherry tomatoes on a crisp, golden crust. Large basil leaves are placed decoratively across the tart, complemented by soft, creamy goat cheese crumbles. The scene is illuminated by sunlight filtered through sheer curtains, giving the image a cozy yet clean aesthetic.

This summer vegetable tart with goat cheese is a wonderful way to celebrate the abundance of Lughnasadh. The combination of tender, caramelized vegetables, tangy goat cheese, and fresh basil creates a harmonious balance of flavors that will delight your taste buds.

As you enjoy this tart with your loved ones, take a moment to express gratitude for the blessings of the earth and the nourishment it provides. Let this dish be a reminder of the joy and connection that Lughnasadh brings.

Happy Lughnasadh! May your celebration be filled with love, laughter, and plenty of delicious summer vegetable tart with goat cheese!

A striking vegetable tart with thinly sliced zucchini, bell peppers, and cherry tomatoes arranged in a beautiful radial pattern on a rustic crust. The goat cheese is artfully crumbled over the surface, with fresh basil leaves adding a touch of green. The tart sits on a white serving board, bathed in diffused natural light, creating a clean and elegant presentation.

Serving Suggestions and Variations

  • Serve the tart warm or at room temperature, garnished with additional fresh basil leaves.
  • Pair the tart with a simple green salad for a light and refreshing meal.
  • Experiment with different summer vegetables, such as yellow squash, asparagus, or roasted garlic, to create your own unique flavor combinations.
A colorful tart with alternating slices of zucchini, red bell peppers, and eggplant layered on a perfectly flaky crust. Garnished with fresh basil and creamy goat cheese, the tart is a celebration of summer's harvest. Bright, direct light enhances the vibrant colors of the vegetables while maintaining a professional, hyperrealistic food photography aesthetic.

Embrace the magic of the first harvest by sharing this delightful main dish with your community. Let it be a symbol of the abundance and joy that this season brings. May your Lughnasadh feast be filled with gratitude, connection, and plenty of delicious food!

Decorative Image | Summer Vegetable Tart with Goat Cheese: A Savory Lughnasadh Delight | Summer vegetable tart with goat cheese is a delightful main dish that celebrates the bounty of the Lughnasadh harvest. This savory tart features a flaky, buttery crust filled with a medley of colorful summer vegetables and tangy goat cheese. It's a perfect centerpiece for your first harvest feast, showcasing the flavors of the season in a beautiful and delicious way.

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