This antipasto goat’s cheese tart was originally going to be something entirely different. A roasted vegetable salad or something, maybe. All I knew was that I had some beautiful tomatoes and I wanted to roast them. I hadn’t planned to make a tart, but here we are.

Then I found that I had a frozen tart shell getting a bit banged up in my freezer. So, with roasted vegetables and a herby goat’s cheese on hand, I got baking. It was just so good-looking as I went along, I decided to share this easy dinner.

Disclaimer, it works on a weeknight with a little prep beforehand. It’s the roasting that takes most the time especially if you want to do it slowly. Not up to that? Settle in on the weekend and make a day of it.

Antipasto Goat’s Cheese Tart

You’ll Need

Cherry or Grape Tomatoes
Red Onion
Thyme springs
Olive Oil
Salt and Pepper
100g Goat’s Cheese
Tart Shell {or Puff Pastry}
2 Tbsp Tomato Pasta Sauce
Salad Greens {to serve}

Do this!

  1. Slice and roast your selection of antipasto vegetables. I prefer to cook them at a lower temperature for longer. It seems to keep more of the colour in. I set my oven to 150-degrees Celsius and they were in there for around 2 hours. Watch them for the first length of time in your oven and adjust as required. You’ll know they’re cooked when your house seems delicious.
  2. Increase the temperature of your oven to 180 degrees Celcius if cooking tart immediately.
  3. Put the tart tray into the oven to bake until it starts to brown and become firm. Patience here, if the base isn’t firm when you add the rest, it’s going to be a tart fail. When cooked remove from oven.
  4. Add the tomato pasta sauce to the base. A tablespoon or two will do depending on the size of the tart tray.
  5. Spread vegetables over the base of the tart tray
  6. Top with broken pieces of goat’s cheese
  7. Bake for 30 minutes at 180-200 degrees Celsius or until golden brown on top.
  8. When cooked, top the antipasto goat’s cheese tart with basil to serve alongside salad greens.

In other news

The antipasto goat’s cheese tart is also delicious with black olives torn over the top. But since Mr Suger is a pain in the butt and hates them with a fiery vengeance, I’m getting used to going without. Which reminds me, buy olives. Feta stuffed ones. He hates feta too.

You can also use items like zucchini, lentils, yellow capsicum, eggplant, and green olives for roasting. I’ve just used what I had on hand. This makes it faster and easier. But any combination of these is delicious. And bonus, cook extra, they make an awesome salad too.

If you’ve used a lot of tomato in your roasting pan, especially without the relief of zucchini or eggplant, use the tomato pasta sauce base sparingly. Too much and it will be a sweetness overload. Trust me. Beeeeen there.

If you’re using puff pastry instead of the tart tray, lay your piece of pastry out, cut out some borders and layer them on top. Lightly cover the base with the pasta sauce and blind bake it. All you need to do once it’s started to puff is add the vegetables and cheese and cook until brown. Easy peasy.

There you go! I know you’re going to love this recipe so let me know if you try it out at home. You can tag #sugereats on Instagram if you want to share your pics. Happy cooking!

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