Garden Vegetable + Truffle Goat Cheese Tart

Welcome back to QCK!

July is here, summer is in full swing, and that means in a couple weeks, gardens will be harvestable and everyone will be up to their ears in zucchini, tomatoes, and fresh herbs. While I have a variety of ways that I love using garden fresh produce, or my commonly for me, farmers market produce, this one is particularly tasty, and gorgeous.

I almost couldn’t even bring myself to cut into this tart because it came out so beautifully. I love all the warm colors complimented by the bright green zucchini. I made the crust from some seven grain flour I had in my cupboard, my intention was really just to use it all up, but the results were actually spectacular. Any whole wheat or grain flour is a nice option when you’re doing savory baking because it usually has some grain pieces, which bring a nice texture, as well as a more savory flavor. I also mixed in chopped basil and thyme so the results were a flaky, buttery, herby crust with a nice crunch here and there.

As for the truffled goat cheese, I simply whipped plain goat cheese with truffle salt, pepper, thyme and basil and spread it over the entire bottom of the tart. I love goat cheese it’s tangy and cuts through that very savory herb/vegetable/truffle flavor.

Along with the tomatoes and zucchini, I also topped this tart with some sliced sweet peppers, they go so well with the truffle goat cheese. In my opinion, they make the tart.

Substitutions and Add Ons

  • Seven Grain Flour can be substituted with any whole wheat or all purpose flour, you will likely need less butter and water if you are using all purpose, so be sure to keep a close eye on how the dough is forming while you add ingredients.
  • Goat Cheese can be substituted with feta, brie or mozzarella, instead of whipping the cheese you can place an even layer on the bottom and use the truffle salt to season the tomatoes.
  • Truffle Salt can be swapped for truffle oil, be sure to season with kosher salt as needed.
  • Basil and Thyme can be substituted for any herbs you have around, parsley, oregano, tarragon and rosemary are all great options. You can also use dry herbs.
  • Cherry Tomatoes can be swapped for whatever tomatoes you have available to you, this tart works beautifully with different colored heirloom tomatoes.
  • Zucchini can we swapped with yellow summer squash.
  • You can also add pesto, yellow summer squash, onion, caramelized onion, eggplant.


Prep: 1 hrCook: 35-40 minDifficulty: MediumServings: 8-10


  • 3/4 C (1 1/2 sticks) Cold, Unsalted Butter, cut into small cubes
  • 2 C Seven Grain Flour
  • 1/2 tsp Kosher Salt
  • 1 tsp Thyme Leaves
  • 1 Large Basil Leaf
  • 6-8 Tbsp Cold Water
  • 3/4 C Goat Cheese
  • 2 Tbsp Heavy Whipping Cream
  • 1/2 tsp Truffle Salt
  • 1/4 tsp Black Pepper
  • 2 C Cherry Tomatoes, sliced in half
  • 1 Medium Zucchini, sliced or peeled into thin strips
  • 4 Mini Sweet Peppers, seeds removed and sliced
  • 2 Tbsp Olive Oil
  • 1 Clove Garlic, minced
  • Salt and Pepper, to taste.


  1. In a food processor fitted with a metal S blade, or a bowl with a pastry cutter or your hands, combine flour, salt, thyme and basil, cut in the butter until pea sized crumbles begin to form. Drizzle in water little by little until a ball begins to form.
  2. Dump the dough onto a piece of plastic wrap and tightly wrap the ball. Place in fridge for 30 minutes.
  3. In the meantime, whip the goat cheese. In a medium bowl with an electric mixer, combine goat cheese, heavy cream, truffle salt, and black pepper. Whip until creamy and spreadable, leave at room temp until ready to use.
  4. In a large bowl, combine sliced vegetables with olive oil, garlic, salt and pepper, set aside until ready to use.
  5. Preheat oven to 400°F.
  6. On a floured surface, roll the crust out into a 1/4 inch thick, 12-inch diameter circle.
  7. Place the rolled dough into a 10-inch tart pan and press into place.
  8. Bake the crust by placing a piece of tinfoil over the crust and make sure it’s hanging over the edges, fill the foil with dry rice, beans or quinoa. Place in the oven for 15 minutes.
  9. Remove from oven, remove foil and baking weights. Let cool completely.
  10. Once cooled, spread an even layer of goat cheese on the bottom of the crust.
  11. Then evenly layer all of the vegetables on the tart, I like to do a layer of zucchini strips on the bottom, then tomatoes and peppers, and then use any remaining zucchini to decorate.
  12. Place the tart back in the oven for 20-25 minutes, or until tomatoes are begining to burst and the othere vegetables have softened.
  13. Allow the tart to cool slightly before eating.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

Ways to get justice for Elijah McClain

  • Sign the petition to remove the officers who murdered Elijah McClain from duty and hold independent, in-depth investigation.
  • Call Daniel Brotzman, Aurora City Attorney, (303) 870-9078.
  • Call Mike Coffman, Aurora Mayor, (404) 739-7015.
  • Donate to Elijah’s mother, Sheneen McClain, who is developing a foundation for change in Elijah’s name. GoFundMe

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