Method
Prepare and roast the vegetables
Heat the oven to 220°C (425°F) with one rack in the upper third and another in the lower third. Cut 300 g of eggplant and 250 g of zucchini into 5 mm (1/4 in) rounds. Cut 150 g of red bell pepper into narrow strips, slice 120 g of red onion into slim wedges, and mince 2 garlic cloves. Divide everything except 250 g of ripe plum tomatoes between two large rimmed baking sheets so the vegetables sit in a roomy layer. Add 30 ml of extra-virgin olive oil, 2 garlic cloves, 2 g of fresh thyme leaves, 4 g of kosher salt, and 1 g of black pepper, then toss and spread the pieces apart. Roast for 18 minutes, rotating the sheets halfway through. Cut 250 g of ripe plum tomatoes into 6 mm (1/4 in) slices, add them in a single layer, and roast for 7 to 10 minutes more, until the vegetables are flexible, lightly browned at the edges, and no longer releasing puddles of liquid.
00:18:0000:07:00Shape the pastry and add the base layer
Lower the oven to 200°C (400°F). Set a heavy baking sheet in the oven to heat. Place 250 g of all-butter puff pastry on baking parchment and roll it into a 30 x 25 cm (12 x 10 in) rectangle (for 4 servings). For scaled batches, make more than one tart so the pastry remains similarly thin. Score a 2 cm (3/4 in) border without cutting through, then prick the center all over with a fork. Spread 15 ml of Dijon mustard inside the border. Crumble 85 g of soft goat cheese evenly over the mustard, keeping the raised border clear.
Arrange the roasted vegetables
Let the roasted vegetables stand uncovered for 5 minutes so surface steam can escape. Blot any visibly wet tomato slices with a clean kitchen towel. Arrange the vegetables over the goat cheese in loose overlapping rows, alternating colors and leaving the scored border exposed. Keep the layer even rather than piling extra pieces in the center.
05:00Bake until crisp and deeply golden
Slide the tart, still on its parchment, onto the hot baking sheet. Bake on the lower-middle rack for 25 to 30 minutes. Start checking at 25 minutes; the border should be tall and deeply golden, the center should feel firm rather than doughy, and the underside should be crisp when lifted carefully with a spatula. If the vegetables darken before the pastry is ready, lay a loose sheet of foil over the filling without covering the border.
25:00Rest, slice, and serve
Transfer the tart on its parchment to a rack and let it stand for 10 minutes. This brief rest settles the cheese and lets steam leave the base without softening it. Slide the tart onto a board, cut it into four generous portions, and serve warm.
10:00
Smart Substitutions
- No goat cheese? Use crumbled feta for a saltier tart or thick whole-milk ricotta for a milder base.
- No puff pastry? Use a sturdy pie dough and expect a denser, less flaky crust with a slightly longer bake.
- No red bell pepper? Use a yellow or orange bell pepper for similar sweetness and color.
- No Dijon mustard? Use whole-grain mustard or a thin layer of tomato paste.
Tips and Variations
- Give the vegetables room on the baking sheets; crowded pieces steam and carry more moisture onto the pastry.
- Keep the pastry border free of cheese and vegetables so it can rise into a crisp frame.
- Use plum tomatoes or another firm, meaty variety because they release less liquid than large slicing tomatoes.
What Went Wrong?
- Pastry is soft under the vegetables The vegetables were probably too wet or too crowded. Roast them until their surfaces look dry, let steam escape before assembly, and bake on a fully heated sheet.
- Pastry border browns too quickly Cover only the border loosely with narrow strips of foil and continue baking until the center is firm and the underside is crisp.
- Vegetables look dry Slice them evenly and stop the first roast once the edges color; they will continue cooking on the tart.
- Topping slides when sliced Let the tart complete its 10-minute rest and use a sharp serrated knife with a gentle sawing motion.
Nutrition Estimate
- Fiber: 6 g per serving
- Sodium: 705 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
