Summer Roasted Veggie Tart

This dish is one of my favorites during the summer. It's perfect for any time of day, and I love to incorporate my favorite in-season produce or put to use what I have left in the fridge. Swap your favorite dairy-free cheese to make this dish vegan, or bake the tart with gluten-free pastry to adjust your dietary needs. 
With Love,
Gigi & The De La Heart Team



1 Large Garlic Clove, Minced
1/2 Tsp Grated Lemon Zest
1/2 Tsp Sea Salt
1 Egg
1 Sheet of Puff Pastry 
1 Cup Goat Cheese or Kitehill Vegan Ricotta Cheese
1 Cup Kitehill Sour Cream 
8 Ounces of Asparagus or your favorite veggie
All-Purpose Flour, For Dusting
Nutmeg, Just a Pinch
Extra- Virgin Olive Oil
Freshly Ground Black Pepper
Grated Parmesan, Optional


Preheat the oven to 425 degrees. In a medium mixing bowl, whisk together the goat cheese, egg, garlic, lemon zest, salt, and nutmeg until smooth. Slowly beat in the sour cream.

On a lightly floured surface, roll out your pastry dough into a 13-by-11 inch rectangle, about 1/8th in thickness. Transfer the dough onto a clean parchment-lined cookie sheet.

Spread the goat cheese mixture evenly inside the pastry and line up your asparagus ( or veggie of choice ) on top, drizzle with olive oil, salt, and grated parmesan. 

Pop the cookie sheet into the oven and bake the pastry until puffed and golden, about 25 to 30 minutes. Let the tart cool for at least 15 minutes. Sprinkle with black pepper, red pepper flakes, shaved parmesan cheese, a drizzle of olive oil, and enjoy!

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