Vegetable and Chèvre Tarts

Tarts are popular in Spain and can be found at tapa bars with many savoury fillings. These flavourful tarts are lovely warm or at room temperature. 

Recipe Tags:

Baking Time: 30 minutes

Preparation Time:

Cooking Time:

Tarts: 12

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  • 2 tsp (10 mL) olive oil
  • 1-1/4 cup (300 mL) chopped Ontario Leek (white and pale green parts only)
  • 1 cup (250 mL) diced Ontario Greenhouse Sweet Orange Pepper
  • 2 cloves Ontario Garlic, minced
  • 1/2 tsp (2 mL) each dried oregano and salt
  • 1/4 tsp (1 mL) pepper 
  • 1/4 tsp (1 mL) smoked paprika (approx.) 
  • 12 3-inch (8 cm) frozen tart shells in foil cups
  • 1/3 cup (75 mL) Ontario Goat Cheese (Chèvre)
  • 1/2 cup (125 mL) Ontario Milk 
  • 1 Ontario Egg 
  • 1-1/2 tbsp (22 mL) pine nuts 
  • 12 Ontario Grape Tomatoes, cut in half
  • 2 tsp (10 mL) chopped fresh Ontario Rosemary Leaves


In medium nonstick skillet, heat oil over medium heat. Add leek, orange pepper and garlic; cook, stirring occasionally until soft, about 8 minutes. Transfer to small bowl; stir in oregano, salt, pepper and 1/4 tsp (1 mL) of paprika. Refrigerate to cool.

Meanwhile, place tart shells on baking sheet; thaw 5 minutes. Divide leek mixture between each shell; crumble cheese over top. In glass measure, whisk milk and egg until combined; pour into each shell. (You may have a bit of milk mixture left over, resist the urge to over fill.) Scatter pine nuts on top; place two tomato halves, cut side up. 

Bake in bottom third of 375°F (190°C) oven for 30 minutes or until pastry is golden and filling is set. Cool on wire rack. Sprinkle with additional paprika and rosemary. 

Nutritional information

1 Tart

  • PROTEIN: 4 grams
  • FAT: 9 grams
  • CARBOHYDRATE: 14 grams
  • CALORIES: 153     
  • FIBRE: 1 grams
  • SODIUM: 190 mg