Veggie Tart

Adapted from NY Times recipe
  • Crust
    • 1 cup all-purpose flour
    • 1 cup of shredded Parmesan, packaged is fine
    • 1 teaspoon kosher salt
    • 1/2 teaspoon fresh cracked black pepper
    • 1/2 cup cold unsalted butter, grated on a box grater
    • 4-5 tablespoons cold water
  • Filling
    • 8 ounces goat cheese
    • 4 ounces low fat cream cheese, softened
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1/3 - 1/2 cup heavy cream
    • 8-10 fresh basil leaves
    • A few springs of fresh thyme or oregano. I’ve used used dried herbs too and it turned out great. 
For the Topping: 
  • 4 heirloom tomatoes, sliced into medium-thick slices
  • a handful of cherry tomatoes, sliced in half
  • half a cucumber, thinly sliced
  • thinly sliced red onion
  • kalamata olives, sliced in half
  • flaky sea salt
  • fresh cracked black pepper


  1. Place a rack in the center of the oven and preheat your oven to 400°F.
  2. Add the flour, salt, pepper, and Parmesan to a medium bowl. Stir to combine.
  3. Grate cold butter on the large side of a box grater into the flour mixture. Toss together to combine.
  4. Add a few tablespoons of water and mix together. Add a few more tablespoons until dough is moist and and shaggy. Work the dough into a loose and rough ball in the bowl just to ensure it's well hydrated.
  5. Add the dough into a 9 or 10-inch round tart pan (preferably with a removable bottom) then press it in firmly up the sides and across the bottom of the pan. Lay a piece of parchment or lightly greased foil over the dough then add sugar/raw beans to keep the pastry from puffing up. Make sure the sugar/dry beans touch the edges then bake for 10 - 15 minutes or just until the edges start to shift in color. Carefully remove the parchment with the sugar/beans, then return the tart shell to the oven to bake until golden throughout, another 10 - 15 minutes.
  6. Allow the tart shell to cool completely.
  7. Prepare the whipped cheese filling while the tart cools. Add the goat cheese, cream cheese, lemon juice, olive oil, and 1/3 cup heavy cream to the bowl of a food processor or mixer. Blend on high speed until the cheese begins to smooth. Add a dash more cream as necessary. Add the basil leaves, parsley, and oregano and process until the herbs are tiny bits.
  8. Spoon the cheese filling to the cooled tart shell.
  9. Layer sliced tomatoes, cucumbers, onions, olives and fresh basil over the cheese filling. Just before serving top the tart with flaky sea salt + cracked pepper. 

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