⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1/2 cup (1 stick) Cold unsalted butter
• 1/4 cup Ice water
• 1 medium Carrots
• 1 medium Zucchini
• 1/2 medium Red onion
• 2 tablespoons Olive oil
• 4 ounces Goat cheese
• 1 tablespoon Fresh thyme leaves
• 1 tablespoon Dijon mustard

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for properly roasting those veggies!
2. Wash and prep your vegetables: Peel the carrots, zucchini, and red onion, then chop them into roughly 1-inch pieces. Toss them in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Season generously; don't be shy!
3. Roast the vegetables: Spread the veggies out on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until they're tender and slightly caramelized. Keep an eye on them to make sure they don't burn; oven temperatures can vary wildly!
4. While the veggies roast, make the crust: In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup (1 stick) of cold unsalted butter, cut into cubes. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It should look a bit like wet sand!
5. Add the ice water: Gradually add 1/4 cup of ice water, mixing gently with a fork until the dough just comes together. Dont' overmix; we don't want to toughen our crust!
6. Form the dough: Turn the dough out onto a lightly floured surface and form it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes. This is important—chilling prevents shrinkage and makes for a flakier crust.
7. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to your tart pan. Trim any excess dough from the edges.
8. Blind bake the crust: Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden. This step helps prevent a soggy bottom – important to remember!
9. Assemble the tart: Spread a thin layer of Dijon mustard evenly over the pre-baked crust. This adds some zing! Then, arrange the roasted vegetables over the mustard. Crumble the goat cheese evenly over the vegetables. Sprinkle with fresh thyme leaves. Yum!
10. Bake the tart: Bake the tart for 20-25 minutes, or until the goat cheese is melted and bubbly and the crust is golden brown. A little extra browning never hurt anyone!
11. Cool and serve: Let the tart cool slightly before slicing and serving. A warm slice with a crisp salad is my favorite!
12. Enjoy your masterpiece! This tart is perfect for a weeknight dinner or a special occasion. It's seriously impressive and not nearly as difficult as it looks. Seriously, give it a try!

📝 Notes

• Feel free to add other vegetables like bell peppers, mushrooms, or asparagus.
• If you don't have Dijon mustard, you can substitute with a different type of mustard or even a balsamic glaze.
• For a richer flavor, use a high-quality goat cheese.
• Make sure to chill the dough for at least 30 minutes before rolling it out. This is important to prevent shrinkage.