Goat Cheese & Veggie Tart

Simple to whip up and beautiful to look at, goat cheese is joined by cream cheese and Comté to create a satisfyingly cheesy veggie tart.

Serves: 6Prep: 15 minutesCook: 1 hourTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 medium red bell peppers, sliced
  • 2 medium Spanish onions, thinly sliced
  • 1 medium fennel bulb, thinly sliced
  • 3⁄4 Vermont Creamery Crème Fraîche
  • 1 tablespoon white balsamic vinegar
  • 2 eggs
  • 4 ounces fresh goat cheese
  • 4 ounces Comté, coarsely grated
  • 2 sheets frozen puff pastry
  • Salt
  • Ground black pepper


  • Preheat oven to 400°F. Set puff pastry in cool place to thaw.
  • In pan over low-medium heat, heat olive oil and half the butter. Add sliced onions, fennel, salt and pepper to taste; cook about 20 minutes, stirring occasionally, until lightly browned.
  • When onions and fennel start to stick, add white balsamic vinegar. Stir in remaining butter and red peppers; cook on medium-low until peppers are slightly softened, stirring occasionally.
  • Whisk together crème fraîche and eggs until smooth. Crumble goat cheese into bowl, whisking until smooth. Stir in Comté. Salt and pepper to taste.
  • On large baking sheet, lay both pastry dough sheets to form a long rectangle. Gently press sheets together at seam. Use fork to make small holes in dough.
  • Spread half the onion, fennel and red pepper mix over dough. Pour over egg and cheese mixture. Top with remaining vegetables.
  • Bake 30–40 minutes, until browned. Serve immediately or let cool.