Recipe of the Week: Goat Cheese Tart with Roasted Eggplant, Zucchini, and Caramelized Onions

OK, I have to admit it. Just about anything with caramelized onions gets my attention. And this recipe is no exception. Add roasted veggies and goat cheese and I'm completely in!

So this week's Recipe of the Week is : Goat Cheese Tart with Roasted Eggplant, Zucchini, and Caramelized Onions from The Kitchn (one of my favorite websites).

I like how it uses phyllo dough for the tart shell. That makes for a lighter, crispy shell - a little lighter than the pie-like dough you often see with tarts. (Not that I don't love those too!)

Know up front that this recipe is not a fast one. Give it a good two hours. But it will be so worth it! Getting the shells ready will take about 20-30 minutes or so to bake and cool. You bake them in 12 inch ramekins to give them their cup/tart shape. As you know, caramelizing onions is not hard, but can take about 30 minutes to get them that nice deep brown color. Roasting the other veggies can take another 20 minutes or so. Assembly is pretty easy. Then it bakes for about 20 minutes.

I'm sure you've already figured out that you can get creative and top it with whatever roasted veggies you want. Maybe change it up with the seasons. But I would stay with the goat cheese. After all, as the recipe says: "The important thing is the tangy flavor that goat cheese brings to the dish.". And finishing it with some hummus or olive tapenade is a perfect way to top it off!

It makes an entree for two or appetizers for 6-8.

Just remember, this recipe can take about 2 hours. It's perfect for a Sunday afternoon when you might have a little extra time on your hands. So give it a try this weekend! Let me know what you think. Enjoy - and have a wonderful weekend!