Roasted Vegetable & Goat Cheese Crostada

Roasted Vegetable & Goat Cheese Crostada | Yes to Yolks

Simple really is best sometimes. It’s nice to know that you can put a real meal on the table with little to no effort and still feel completely satisfied.

Roasted Vegetable & Goat Cheese Crostada | Yes to Yolks

Crostadas and tarts like this one fit the bill. Flaky and delicate pastry housing whatever fillings you have on hand. For me, it was some roasted veggies and tangy goat cheese…but the possibilities are endless!

Roasted Vegetable & Goat Cheese Crostada | Yes to Yolks

Pastry dough doesn’t have to be super complicated and scary. The recipe I link to below is basically fool proof. I’ve never had it not work! It comes together in minutes and then sits in the fridge waiting until you are ready for it. Roll it out, fill it with whatever you like, and bake until golden. Serve with a light salad on the side.

Roasted Vegetable & Goat Cheese Crostada | Yes to Yolks

Weeknight perfection.

I’ve used said dough for sweet tarts as well. I simply add a couple tablespoons of sugar to the mix and call it a day! That’s it. It is one of the best recipes I’ve ever come across. It’s so reliable. Thanks, Giada!

Roasted Vegetable & Goat Cheese Crostada | Yes to Yolks

The veggies in this tart are made up of a few of my favs: onions, peppers, zucchini, and garlic. It’s what I happened to have on hand. This particular combo of veggies roasts up sweet and soft. Paired with the tang of goat cheese, you’ll never miss the meat in this dish.

I’ll say it again: weeknight perfection.

Roasted Vegetable & Goat Cheese Crostada | Yes to Yolks


Roasted Vegetable & Goat Cheese Crostada               (makes 4 servings)


For the Dough:

I use this recipe. It is my FAVORITE dough for sweet or savory crostadas or tarts. Comes out perfectly every time!


For the Crostada:

1 zucchini, thinly sliced

1 red bell pepper, thinly sliced

1 medium onion, thinly sliced

2 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

4 oz crumbled goat cheese

Egg wash


Make the dough according to the linked recipe above. Chill in the fridge for 15 minutes before rolling out.

Preheat the oven to 400°F. Spread the veggies out on a rimmed baking sheet in an even layer and drizzle with the oil and vinegar. Season with salt and pepper. Roast for 20 minutes, stirring occasionally, until tender and caramelized.

Place the chilled dough on parchment paper. Roll the dough out into a 12-in wide circle about ¼-in thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Dot the goat cheese over the top of the vegetables.

Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg wash over the crust. Transfer the parchment paper and crostada to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.


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    • says

      Thank you! One of the best things about tarts like this is how easy they are…thanks to the rustic nature of things! It doesn’t have to look fancy to taste great! Thanks for the comment.

  1. says

    YUM. This sounds amazing! It reminds me of quiche, only without the egg. The zucchini and goat cheese combo sounds promising, though! I’ll have to try this one soon! Yum :) I bet the kids would even probably eat this!

    Lovely photography, as well :)

  2. says

    What a delightful meal! I haven’t really made many savory tarts like this, but now seems like as good a time as any to start. This looks absolutely scrumptious!

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