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Roasted Vegetable & Goat Cheese Crostada

Roasted Vegetable & Goat Cheese Crostada

  • Author: Molly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


For the Dough:

I use this recipe. Comes out perfectly every time!


For the Crostada:

  • 1 zucchini, thinly sliced
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 4 oz crumbled goat cheese
  • Egg wash


  1. Make the dough according to the linked recipe above. Chill in the fridge for 15 minutes before rolling out.
  2. 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.
  3. Roast for 20 minutes, stirring occasionally, until tender and caramelized.
  4. Place the chilled dough on a baking sheet lined with 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.
  5. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg wash over the crust.
  6. Bake until the crust is golden, about 25 minutes. Slice and serve.

  • Category: tart

Keywords: easy vegetable tart, vegetable crostada, roasted vegetable and goat cheese tart, roasted vegetable and goat cheese crostada, vegetarian recipes