Seasonal Harvest Vegetable Tart with Goat Cheese and Fresh Herbs

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 3 cup unsalted butter, cold, diced
• 1 cup ice water

• 1 cup butternut squash, peeled and cubed
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh basil, chiffonade
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large bowl, combine sifted flour and salt for the pastry. Add cold, diced butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. 03
   Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes.
4. 04
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork.
5. 05
   Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and bake for another 5 minutes until lightly golden.
6. 06
   Toss butternut squash, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender.
7. 07
   In the pre-baked tart shell, layer the roasted vegetables. Sprinkle crumbled goat cheese over the top.
8. 08
   Return the tart to the oven and bake for an additional 15 minutes until the cheese is slightly browned and bubbly.
9. 09
   Remove from the oven and sprinkle with fresh thyme and basil before serving.
10. 10
    Allow the tart to cool slightly before slicing and serving.