Grilled vegetable and goat cheese tart
Grilled vegetable and goat cheese tart

Grilled vegetable and goat cheese tart

Preparation 20 minutes
Cooking time 30 minutes
Servings 4


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 30 ml (2 tbsp) olive oil
  • 2 medium zucchini, cut diagonally into 5 mm (1/4 in.) slices
  • 1 package, 400 g (13 oz), puff pastry 
  • 3 Italian tomatoes, sliced
  • 1 French shallot, thinly sliced
  • 10 ml (2 tsp) garlic, finely chopped
  • Salt and freshly ground black pepper 
  • 10 ml (2 tsp) herbes de Provence
  • 20 slices of a goat cheese log


  1. Preheat the barbecue to 290°C (550°F) or to maximum heat.
  2. Coat the peppers with a bit of olive oil.
  3. Grill uncovered for 5 to 6 minutes, turning on all sides until the skin turns black and starts to blister.
  4. Place them in a plastic freezer bag and let rest for 30 minutes.
  5. Meanwhile, coat the zucchini with olive oil and grill for 1 to 2 minutes on each side.
  6. Set aside.
  7. Preheat the oven to 190°C (375°F).
  8. Roll out the puff pastry to about 3 mm (1/8 in.) thick.
  9. Using a bowl or plate, cut out four 15 cm (6 in.) discs.
  10. Place the discs on a baking sheet and cook in the oven for 7 minutes.
  11. Remove from the oven, turn the discs over and press lightly.
  12. Top each disc with the tomato slices and then shallot and garlic.
  13. Season with salt and pepper.
  14. Add the herbes de Provence and cook in the oven for about 10 minutes.
  15. Set aside.
  16. Preheat the oven to broil, leaving the door ajar.
  17. Remove the skin, stalks and seeds from the peppers.
  18. Slice them into strips.
  19. Place the zucchini slices on the tarts.
  20. Add the peppers and top with cheese.
  21. Broil for 3 to 4 minutes to heat up the tarts and lightly melt the cheese.
  22. Sprinkle with freshly ground pepper.
  23. Serve hot as an appetizer.
Availability in stores