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Mediterranean Vegetable Tart Recipe

This colorful, delicious Mediterranean vegetable tart is delicious and nutritious. Serve it with a salad or add some boiled new potatoes with butter and fresh herbs to make a hearty meal.

Servings: 10

Active time: 25 minutes

Total time:


  • 1 small eggplant (about 6 ounces)
  • 1 small zucchini
  • 2 Tbsp olive oil, divided
  • 1/2 c thinly sliced onion (red or yellow)
  • 2 cloves garlic, minced
  • 1/2 c chopped bell pepper
  • 1/3 c thinly sliced mushrooms
  • 1/2 c cup cherry tomatoes, cut in half
  • 2 Tbsp sliced pitted Kalamata olives
  • 2 tsp fresh thyme leaves
  • Freshly ground black pepper to taste
  • 4 oz soft goat cheese
  • 2 Tbsp sour cream
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/8 tsp salt
  • 1 10-inch prepared pie crust


  1. Heat oven to 400°F.
  2. Cut eggplant and zucchini lengthwise in half, then into 1/4-inch thick slices. Place eggplant in colander; sprinkle with salt and let stand 10 minutes. Set zucchini aside.
  3. In large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot. Rinse eggplant and drain well. Add to skillet. Cook and stir about 3-4 minutes or until it just begins to soften. Add onion and garlic; continue cooking 1 minute, stirring frequently. Add additional olive oil 1 teaspoon at a time if mixture seems to be sticking. Add zucchini, bell pepper, and mushrooms. Cook 2 minutes, stirring frequently. Stir in tomatoes. Remove from heat. Stir in olives and thyme. Season with black pepper.
  4. In medium bowl with electric mixer on medium speed, beat goat cheese and sour cream until smooth. Add eggs and salt; beat until combined.
  5. Place pastry in 10-inch round tart pan with removable bottom. Trim crust to 1-inch overhang. Fold overhang to form double-thick sides.
  6. Spread goat cheese mixture over bottom of pastry. Spoon vegetables over cheese mixture. Bake on rack set in lower third of oven 20 minutes, or until cheese mixture is set and crust is golden. Let cool about 10 minutes before serving.


Use favorite homemade crust rolled to 12-inch diameter, or use prepared refrigerated 10-inch diameter rolled crust. If using prepared crust, lightly roll with rolling pin to 12-inch diameter before placing in tart pan.


Nutrition Facts

Serving Size (1/10 of recipe)
Total Servings 10

Amount Per Serving:

Nutrition Category Amount
Calories 170
Calories from Fat 100
Total Fat 11g (17% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 45mg (15% DV)
Sodium 230mg (10% DV)
13g (4% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 5g
Vitamin A 8%
Vitamin C 15%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.