California Harvest Vegetable Tart with Herbed Goat Cheese

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1 teaspoon salt
• 1 cup cold water

• 1 cup herbed goat cheese, softened
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced thinly
• 1 small red bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large bowl, combine sifted flour and salt for the crust. Add cubed butter and mix with a pastry cutter until the mixture resembles coarse crumbs.
3. 03
   Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
4. 04
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork.
5. 05
   Blind bake the crust for 10 minutes. Remove from oven and set aside to cool slightly.
6. 06
   Meanwhile, in a skillet over medium heat, sauté zucchini, red bell pepper, and olive oil until slightly tender, about 5 minutes. Season with salt, black pepper, and thyme.
7. 07
   Spread the herbed goat cheese evenly over the bottom of the tart crust. Arrange the sautéed vegetables and cherry tomatoes over the cheese.
8. 08
   Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.
9. 09
   Allow the tart to cool slightly before slicing and serving.