Goat cheese and veggie tart

This goat cheese and vegetable tart is the perfect way to start a lazy Sunday morning. It’s perfect for brunch, and the generous amount of goat cheese keeps you full for hours. Making the filling does take some time because all the veggies are finely chopped. In order to make up for it, I found that using soft bread instead of a traditional tart crust saves loads of time and you still get the same results.

Ingredients

• 4 tbsp olive oil
• 3 cloves garlic finely chopped
• 2 red onions
• 4 mushrooms
• 1 yellow zucchini
• 1 red bell pepper
• 1 cup marinara sauce 
• 3 ounces goat cheese
• 8 slices of gluten-free bread
• Butter 

Direction

• Finely chop the onion, mushrooms, zucchini, and bell pepper.
• Heat the olive oil in a pan and add garlic and onions.
• Once the onions start to caramelize, add the mushrooms and zucchini.
• Cook for 2 minutes and add the bell peppers and marinara sauce.
• Stir well and let the mixture simmer.
• Grease a tart or cake pan with butter.
• Cut the crusts off of the bread slices and gently roll them flat with a rolling pin.
• Line the bread along the bottom and the sides of your prepared dish.
• Press the bread nicely into the pan and fill in any gaps with smaller pieces. Finally, brush the bread with melted butter and pop the base into an oven preheated to 450 °F. Cook for 10 minutes.
• After the base has slightly browned, add the filling, spreading it evenly.
• Generously crumble the goat cheese over the filling and broil the tart for 4 minutes to slightly brown the goat cheese. Be careful not to burn the edges of the base.
• Slice and serve hot.