When Summer Vegetables Deserve to Be the Star
There is a particular kind of magic that happens at a farmers market in late July. The tables are stacked with zucchini so fresh they still have dirt on their skins, rainbow-colored bell peppers that practically glow in the morning light, and eggplant so deep purple it borders on aubergine perfection. Every time I walk through those stalls, I am reminded that summer produce doesn’t need much help — it just needs a little respect. And this grilled vegetable goat cheese tart is exactly the kind of recipe that gives those gorgeous vegetables the platform they deserve.
I first fell in love with rustic French tarts — what the French call tartes aux légumes — during a trip through Provence years ago. The bakeries there would display these savory pastries in the window, golden-crusted and piled high with roasted tomatoes, herbs de Provence, and cheese. They were simultaneously humble and breathtaking. Back home, I wanted to recreate that feeling but with a nod toward the clean, wholesome eating philosophy we champion here at Eating Happiness. So I swapped a traditional butter-heavy pâte brisée for a nutty, fiber-rich whole wheat crust, kept the vegetables the centerpiece, and let creamy goat cheese do what it does best — add tangy, luscious richness without overwhelming the dish.
What makes this tart truly special is the grilling step. Before those vegetables ever see the oven, they go onto a hot grill (or grill pan) where they develop smoky char marks and a depth of flavor you simply cannot achieve through roasting alone. The result is a tart that tastes deeply savory, satisfyingly hearty, and yet surprisingly light — the kind of meal you can feel genuinely good about eating any night of the week. Whether you serve it as a centerpiece for a weekend dinner party or slice it up for a weekday lunch, it delivers every single time.
Why You’ll Love This Recipe
- Nutritious and wholesome: A whole wheat crust adds fiber and complex carbohydrates, while the rainbow of grilled vegetables delivers antioxidants, vitamins C and A, and plant-based goodness in every bite.
- Deeply flavorful: Grilling the vegetables before baking them into the tart creates a smoky, caramelized intensity that elevates this from simple to stunning.
- Endlessly versatile: Use whatever summer vegetables you have on hand — this recipe is a framework, not a rulebook. Clean out your crisper drawer and make it your own.
- Perfect for any occasion: Elegant enough for a dinner party, easy enough for a Tuesday night. Serve it warm, at room temperature, or even cold the next day — it’s equally delicious every way.
- Make-ahead friendly: The crust can be made days in advance, and the assembled tart reheats beautifully, making meal prep a genuine pleasure.
- A true worth-it moment: Rich goat cheese and buttery whole wheat pastry make this feel indulgent, but every ingredient is purposeful and nourishing. This is the kind of treat you savor without guilt.
Key Ingredients That Make This Tart Shine
At the heart of this recipe is a celebration of real, clean ingredients working in harmony. The whole wheat pastry flour is the foundation — unlike all-purpose flour, it brings a nutty depth and a slightly heartier texture to the crust while contributing fiber and B vitamins that make this tart genuinely nourishing rather than just delicious. It creates a crust that is still beautifully flaky and tender, but with more character and substance than its refined counterpart.
The mixed summer vegetables — think zucchini, yellow squash, red bell pepper, eggplant, and red onion — are the soul of this dish. Each vegetable is chosen not just for flavor but for nutritional value: bell peppers are among the richest sources of vitamin C you can eat, zucchini is hydrating and low-calorie yet satisfying, and eggplant brings a meaty texture along with antioxidants like nasunin that support brain health. When these vegetables hit the hot grill, their natural sugars caramelize and their water content reduces, concentrating their flavor dramatically.
The fresh goat cheese (chèvre) is the ingredient that ties everything together. It’s tangy where the vegetables are sweet, creamy where the crust is crisp, and it melts gently in the oven into pools of luscious richness. Goat cheese is also notably easier to digest than many cow’s milk cheeses and is lower in fat and calories than cream cheese or brie, making it a smart choice for a health-conscious kitchen. A drizzle of good extra-virgin olive oil carries the flavors throughout the tart and adds heart-healthy monounsaturated fats, while fresh thyme and garlic provide the herbal, aromatic backbone that makes this feel undeniably French and undeniably irresistible.
If you enjoy building vibrant, vegetable-forward meals this season, you might also love our Healthy Stuffed Bell Peppers with Ground Turkey — another complete summer dinner that puts fresh produce front and center in a wholesome, satisfying way.
Pro Tips & Variations
Getting the most out of this tart comes down to a few key techniques and smart customizations. Here’s everything I’ve learned from making this recipe more times than I can count:
Pro Tips for Success
- Salt your eggplant: If you have 20 minutes, salt your sliced eggplant and let it sit to draw out moisture. This prevents the tart from becoming soggy and concentrates the eggplant’s flavor. Pat dry thoroughly before grilling.
- Get your grill screaming hot: High heat is the secret to beautiful grill marks and properly charred, not steamed, vegetables. Whether you’re using an outdoor grill or a cast iron grill pan, let it preheat fully before adding vegetables. For more guidance on grilling vegetables perfectly, Serious Eats has an outstanding guide to grilling vegetables that covers every type and technique.
- Don’t overload the tart shell: It’s tempting to pile in every last piece of grilled vegetable, but restraint creates a better tart. Arrange vegetables in a single, slightly overlapping layer so the crust can bake properly and each bite has a balanced ratio of pastry, vegetable, and cheese.
- Blind bake the crust: Partially pre-baking the tart shell before adding the filling ensures a crisp bottom crust — the enemy of any tart is a soggy base. Line with parchment, fill with pie weights or dried beans, and bake for 12 minutes before filling.
- Room temperature goat cheese: Let your chèvre come to room temperature before crumbling it over the tart. It will spread more evenly and melt more gracefully in the oven.
- Rest before slicing: Give the tart at least 10 minutes to rest after coming out of the oven. This allows the filling to set and makes slicing dramatically cleaner.
Delicious Variations to Try
- Add a pesto layer: Spread a thin layer of basil pesto over the blind-baked crust before adding the vegetables for an herby, fragrant base that pairs beautifully with the goat cheese.
- Swap the cheese: Don’t have goat cheese? Ricotta creates a milder, creamier base, while feta brings saltier Mediterranean vibes. Gorgonzola crumbles add a bold, funky punch for blue cheese lovers.
- Make it vegan: Use a coconut oil-based crust and substitute the goat cheese with a cashew cream cheese or your favorite plant-based chèvre alternative. The grilled vegetables are naturally vegan and just as stunning.
- Add protein: Top individual slices with a poached egg, scatter some white beans across the vegetables before baking, or serve alongside our Grilled Pineapple Chicken Kabobs for a complete, protein-rich summer feast.
- Go gluten-free: A 1:1 gluten-free flour blend works surprisingly well in this crust. Add a pinch of xanthan gum if your blend doesn’t already include it for better structure.
- Individual tartlets: Divide the dough into 4-6 smaller tart pans for personal-sized servings. These are perfect for entertaining and bake in about 10 fewer minutes.
For more inspiration on building nourishing, vegetable-centered meals this season, check out our Roasted Chickpea Hummus Bowl — another recipe that proves plant-based eating is anything but boring.
Nutritional Highlights
This grilled vegetable goat cheese tart is a genuinely well-rounded meal that earns its place in a health-conscious kitchen. A single serving delivers a meaningful dose of dietary fiber from the whole wheat crust and the vegetables themselves — fiber that supports digestive health, stabilizes blood sugar, and keeps you feeling satisfied long after the plate is cleared. The rainbow of vegetables provides a broad spectrum of antioxidants, including lycopene from roasted tomatoes if you add them, beta-carotene from bell peppers, and anthocyanins from eggplant skin. These compounds are associated with reduced inflammation and long-term cellular health. The goat cheese contributes calcium, phosphorus, and a modest amount of high-quality protein, while olive oil brings oleocanthal — a natural anti-inflammatory compound studied for its potential benefits for heart and brain health. At approximately 380 calories per serving, this tart sits comfortably in a balanced meal plan without leaving you feeling deprived. Pair a slice with a simple arugula salad dressed in lemon and olive oil, or start your meal with our refreshing Cold Cucumber Avocado Soup for a complete, nutritionally vibrant summer dinner that feels like pure indulgence. And if you’re looking for more ideas on building colorful, vegetable-first plates, Bon Appétit’s vegetarian recipe collection is a wonderful source of ongoing inspiration.
Frequently Asked Questions
Can I make this grilled vegetable goat cheese tart ahead of time?
Absolutely, and it’s actually one of the best aspects of this recipe. You can prepare the whole wheat tart dough up to 3 days in advance — simply wrap it tightly in plastic wrap and refrigerate, or freeze it for up to 2 months. The vegetables can be grilled a day ahead and stored in an airtight container in the refrigerator, which actually allows their flavors to deepen overnight. On the day you plan to serve, blind bake your crust, assemble the tart with the pre-grilled vegetables and goat cheese, and bake as directed. The fully assembled and baked tart can also be made a day ahead and reheated at 350°F for 10-15 minutes until warmed through. It’s equally wonderful served at room temperature, making it ideal for picnics, potlucks, and dinner parties where you want to do the cooking before your guests arrive.
What vegetables work best in a grilled vegetable tart?
The short answer is: almost any sturdy summer vegetable that can hold up to grilling. The best candidates are zucchini (sliced lengthwise into thin planks), yellow squash, red and yellow bell peppers (quartered and seeded), eggplant (sliced into rounds or half-moons), red onion (sliced into thick rounds), portobello mushrooms, and cherry tomatoes (which can be added raw and will burst beautifully in the oven). Asparagus is a wonderful spring variation. The key is to avoid vegetables with very high water content that haven’t been pre-cooked — raw tomato slices, for example, will make the tart soggy, which is why cherry tomatoes or well-drained roasted tomatoes work better. Aim for variety in color, shape, and texture to create a visually stunning and nutritionally diverse tart. Use whatever speaks to you at the farmers market — this recipe is designed to be a vehicle for the best produce of the season.
How do I store and reheat leftover tart?
Leftover grilled vegetable goat cheese tart stores beautifully for up to 3 days in the refrigerator. Let the tart cool completely, then either cover the tart pan tightly with plastic wrap or transfer individual slices to an airtight container with parchment paper between layers to prevent sticking. To reheat, the oven is always your best friend for maintaining crust crispness — place slices on a baking sheet and warm at 350°F for 10-12 minutes. A toaster oven works equally well for single slices. Avoid microwaving if possible, as it will soften the crust significantly, though the tart will still be tasty even if the pastry loses some of its crispness. The tart is also delicious eaten cold or at room temperature straight from the fridge, making it an excellent next-day lunch option alongside a simple green salad.
Ready to Bring a Slice of Provence to Your Table?
This grilled vegetable and goat cheese tart is everything we love about summer cooking here at Eating Happiness — it’s colorful, nutritious, deeply satisfying, and built on the kind of clean, real ingredients that make you feel good from the inside out. It proves, once again, that eating well doesn’t mean eating less joyfully. If anything, it means eating more intentionally, more beautifully, and with greater appreciation for what the season offers.
Whether this becomes your go-to weeknight dinner, your new favorite brunch centerpiece, or the dish you bring to every summer gathering, I truly hope it brings as much happiness to your table as it has to mine. If you make it, I’d love to see it — share your tart photos in the comments below, tag us on Instagram, or save this post to your summer recipe board on Pinterest so you can come back to it all season long. And if you have a variation that worked beautifully for you — a new vegetable combination, a creative cheese swap, a brilliant sauce underneath — please share it. This community is at its best when we cook together.
Find the complete recipe card below ↓
Grilled Vegetable and Goat Cheese Tart
A rustic French-inspired tart with a flaky whole wheat crust, smoky grilled summer vegetables, and creamy goat cheese — nutritious, elegant, and perfect for any occasion.
Ingredients
- 1.5 cups whole wheat pastry flour (plus more for dusting)
- 0.5 tsp fine sea salt
- 0.5 tsp dried thyme
- 6 tbsp cold unsalted butter (cut into small cubes)
- 3-4 tbsp ice cold water (added one tablespoon at a time)
- 1 medium zucchini (sliced lengthwise into 1/4-inch planks)
- 1 medium yellow squash (sliced lengthwise into 1/4-inch planks)
- 1 medium eggplant (sliced into 1/4-inch rounds, salted and patted dry)
- 1 large red bell pepper (quartered and seeded)
- 1 medium red onion (sliced into 1/2-inch rounds)
- 2 tbsp extra-virgin olive oil (for brushing vegetables)
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper (freshly ground)
- 1 tbsp extra-virgin olive oil (for the crust base)
- 2 cloves garlic (minced)
- 4 oz fresh goat cheese (chèvre) (crumbled, at room temperature)
- 2 tbsp fresh thyme leaves (plus extra for garnish)
- 1 tbsp balsamic glaze (for drizzling after baking, optional)
- 1 handful fresh basil leaves (for serving)
Instructions
- In a large bowl, whisk together the whole wheat pastry flour, salt, and dried thyme. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add ice cold water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pinched. Do not overwork the dough.
- Turn the dough out onto a lightly floured surface, shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).
- Preheat your outdoor grill or cast iron grill pan over high heat until very hot. Brush all vegetable slices generously on both sides with olive oil and season with salt and pepper.
- Grill vegetables in batches, without crowding, for 2-3 minutes per side until tender and beautiful grill marks appear. Eggplant and bell peppers may need an extra minute per side. Transfer grilled vegetables to a plate and let cool slightly.
- Once cool enough to handle, cut the grilled bell pepper into strips and roughly chop any very large pieces of eggplant into bite-sized portions. Set all vegetables aside.
- Preheat your oven to 400°F (200°C). Remove the chilled dough from the refrigerator and let it sit for 5 minutes. On a lightly floured surface, roll the dough out into a 12-inch circle (or rectangle to fit a 9×11-inch tart pan with a removable bottom).
- Carefully transfer the rolled dough to your tart pan, pressing it gently into the corners and up the sides. Trim any excess overhang. Prick the base all over with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then carefully remove the parchment and weights and bake for another 5 minutes until the crust is just starting to turn golden. Remove from oven.
- Reduce oven temperature to 375°F (190°C). In a small bowl, stir the minced garlic into the tablespoon of olive oil. Brush this garlic oil evenly over the bottom of the warm blind-baked crust.
- Scatter half of the crumbled goat cheese evenly over the crust base. Arrange the grilled vegetables over the cheese in an overlapping, slightly layered pattern. Try to vary the colors for a beautiful presentation.
- Scatter the remaining goat cheese over the top of the vegetables. Sprinkle with fresh thyme leaves and a pinch of black pepper.
- Bake the assembled tart at 375°F for 20-25 minutes until the crust is deep golden brown and the goat cheese is softened and lightly golden in spots.
- Remove from the oven and allow to rest for at least 10 minutes before slicing. Drizzle with balsamic glaze if desired, top with fresh basil leaves, and serve warm or at room temperature.
