Best 9 Roasted Vegetable Goat Cheese Crostata Recipes

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Roasted Vegetable Goat Cheese Crostata is a delightful dish that combines the flavors of tender roasted vegetables, creamy goat cheese, and flaky puff pastry. It's perfect as an appetizer, main course, or even a light lunch. The combination of flavors and textures makes this dish a real crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLES WITH GOAT CHEESE



Roasted Vegetables with Goat Cheese image

Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 9

1 eggplant (1 pound), peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and cut into 1-inch pieces
1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
1 to 2 bunches arugula (8 ounces), stems trimmed
1 cup crumbled goat cheese (4 ounces)

Steps:

  • Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
  • In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g

ROASTED VEGETABLE-GOAT CHEESE CROSTATA



Roasted Vegetable-Goat Cheese Crostata image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 16

1 1/4 cups thinly sliced fingerling potatoes
1 1/4 cups small fresh cauliflower florets
1 cup coarsely chopped red onion
1 cup coarsely chopped red bell pepper
1/2 cup diagonally sliced carrots
2 large cloves garlic, finely chopped
4 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup whipping cream
2 teaspoons chopped fresh or dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 refrigerated pie crust, softened as directed on box
1/3 cup crumbled chèvre (goat) cheese

Steps:

  • Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
  • In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
  • Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
  • Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

TOMATO & GOAT CHEESE CROSTATA



Tomato & Goat Cheese Crostata image

I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
3 tablespoons ice water
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped leeks, white and light green parts, spun dry (4 leeks)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook's Notes)
Good olive oil
4 ounces creamy fresh goat cheese, crumbled
1 egg beaten with 1 tablespoon milk, for egg wash
Chopped fresh basil leaves and chives

Steps:

  • For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
  • Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
  • On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

SUMMER VEGETABLE GALETTE



Summer Vegetable Galette image

A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You'll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 19

2/3 cup/80 grams all-purpose flour
2/3 cup/90 grams rye flour or whole-wheat flour
1 teaspoon/5 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
2 medium eggplant (about 1 pound), trimmed and thinly sliced
2 medium zucchini (about 3/4 pound), trimmed and thinly sliced
1 pound plum tomatoes, cored and thinly sliced
Extra-virgin olive oil, as needed
Kosher salt, as needed
Black pepper, as needed
2 hot chile peppers, such as cherry peppers, seeded and minced
3 ounces goat cheese, softened
1 small garlic clove, grated or pressed
1 teaspoon thyme leaves

Steps:

  • In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
  • Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
  • When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
  • Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don't let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
  • Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
  • Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 552 milligrams, Sugar 6 grams, TransFat 0 grams

OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA



Oven Roasted Vegetables With Crumbled Goats Cheese, Thyme and Pa image

Great for the family but pretty enough for a dinner party too. The tart cheese balances well with the sweet roasted veg.

Provided by PinkCherryBlossom

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 red peppers, quartered
1 aubergine, cut into 1cm slices
2 red onions, in wedges
4 garlic cloves, unpeeled
3 sprigs fresh thyme
5 -6 tablespoons extra virgin olive oil
100 g goat cheese
6 fresh parsley leaves, torn

Steps:

  • preheat oven to 180C/350°F.
  • Put the pepper, aubergine and onion in a roasting tray in a single layer.
  • lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
  • drizzle with the olive oil and toss to coat.
  • Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
  • crumble over goats cheese and parsley and serve.

Nutrition Facts : Calories 310.7, Fat 24.8, SaturatedFat 7.6, Cholesterol 19.8, Sodium 134.7, Carbohydrate 17.3, Fiber 5.9, Sugar 8.2, Protein 7.8

LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY



Loaded Savory Vegetable Crostata Recipe by Tasty image

This gorgeous, savory crostata is the perfect way to use up your Swiss chard from the garden or farmers' market. Delicious as it is beautiful, wow your friends by serving this at your next brunch or potluck.

Provided by Rachel Gaewski

Categories     Breakfast

Time 2h

Yield 8 servings

Number Of Ingredients 15

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
3 tablespoons cold water
3 tablespoons olive oil, divided
6 cloves garlic, peeled and stems removed
1 large yellow onion, thinly sliced
1 ½ teaspoons kosher salt, divided
2 medium red potatoes, thinly sliced
⅓ cup water
¼ teaspoon red pepper flakes
2 rainbow swiss chards, stem and leaves separated, thinly sliced
8 oz goat cheese, room temperature
1 large egg, beaten

Steps:

  • Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
  • To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
  • Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
  • Stir the onions into the pan with the sautéed chard.
  • Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
  • Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
  • Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
  • Bake the crostata for 45-50 minutes, until the crust is golden brown.
  • Let cool for 10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 30 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES



Herbed Goat Cheese and Roasted-Vegetable Sandwiches image

Categories     Sandwich     Herb     Vegetable     Roast     Picnic     Vegetarian     Lunch     Goat Cheese     Spinach     Summer     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
2 medium zucchini, each cut lengthwise into 4 slices
1 large red bell pepper, quartered
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
1 teaspoon grated lemon peel
8 slices whole grain bread or whole grain rolls
2 cups (packed) baby spinach leaves

Steps:

  • Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
  • Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
  • Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

RUSTIC ROASTED VEGETABLE TART



Rustic Roasted Vegetable Tart image

No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

Steps:

  • In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Use a variety of vegetables for a colorful and flavorful crostata. Some good options include bell peppers, zucchini, eggplant, and mushrooms.
  • Roast the vegetables until they are tender and slightly caramelized. This will bring out their natural sweetness and flavor.
  • Use a good quality goat cheese. Fresh, creamy goat cheese will give the crostata the best flavor.
  • Be careful not to overwork the dough. Overworking will make the dough tough.
  • Chill the dough before rolling it out. This will make it easier to work with and less likely to tear.
  • Bake the crostata until the crust is golden brown and the filling is bubbly.

Conclusion:

This roasted vegetable and goat cheese crostata is a delicious and easy-to-make dish that is perfect for any occasion. The combination of roasted vegetables, creamy goat cheese, and flaky crust is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this crostata a try. You won't be disappointed!

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