Veggie Tart

By Stephanie Kegel

Stephanie Kegel created this tart, which brings together two things she loves – vegetables and pie. She advocates for using what’s in season, but texturally, this combination of roots and squash melds together beautifully. “All those things you can grow in Wisconsin,” she says.

It’s not a quick, throw-together meal, but that shouldn’t stop you. “If you take the time to make it, people are like, ‘Wow!’ It hits all the marks,” she says. It’s vegetarian, and it can be vegan if you use hummus instead of goat cheese. If making a crust isn’t in your wheelhouse, buy a premade one. “Push the easy button,” Stephanie says.

This is rich and satisfying and shows exactly how to make a root vegetable look like a million bucks. Stephanie’s tips and tricks are woven into the instructions.


Serves 8


3 cups all-purpose flour

1 teaspoon salt

3/4 cup vegetable shortening

3/4 cup salted butter, cut into pieces

1 egg, lightly beaten

5 tablespoons cold water

1 tablespoon distilled white vinegar


Sift flour and mix with salt. Cut in shortening and butter until mix is in pebbles. Add egg, then water   and distilled white   vinegar. Form into two discs, Wrap each in plastic wrap. Refrigerate one of them until fully chilled. Freeze the other for another use.


Preheat oven to 350 degrees


Lightly flour a flat work surface. With rolling pin, roll dough to circle about 1-to-2 inches larger than a 9-inch round tart pan. To transfer dough to pan, roll the dough around the rolling pin, then unroll it over the tart pan. To finish the edges, roll the pin along the top of the pan. Fix any cracks in the shell with the extra dough.


Prebake 1 crust with pie weights for about 15 minutes or until crust is not raw in the bottom of the pan.


For veggies, use what's in season or what you find yummy. My family really likes sweet potatoes, so I use three different kinds, including the yummy purple kind.


Veggies, cut into thin strips

2 medium carrots

1 yellow squash

1 zucchini

1 small purple potato

2 sweet potatoes – 1 jewel, 1 garnet*



4 ounces goat cheese

3 tablespoons pesto


I use a very sharp “Y” peeler to get thin strips of veggies, but if you have a mandoline or good knife skills and a sharp knife, you could use those as well to get really thin strips. For both the squash and zucchini, I set aside the strips that were really seedy to tuck in around the tart edges to pack in the twist    shape.


*Par-bake the sweet potatoes and carrots until they are steamy and tender.


Mix together the pesto and goat cheese. Spread onto the bottom of the tart crust. Layer a few veggie strips together and twist them into a small bundle to start the middle of the swirl. Holding the middle of the swirl so it doesn't unfurl, add in more veggie strips until the tart crust is full. I fold in half the seedy pieces of the zucchini and squash pieces to help fill in the gaps. When the pan is full, lightly pat the veggies with a bit of olive oil, and sprinkle with salt and pepper.


Bake tart for 40 minutes, until all veggies are tender and the crust is browned.


Julian and Stephanie Kegel’s restaurant journey began in 2013 when they returned to the Midwest from Alaska, eagerly taking the helm of this historic, family-owned Milwaukee institution. With a deep-rooted commitment to community and a genuine passion for people, they proudly represent the fourth generation of Kegel's Inn operators, steering the restaurant into its centennial year. Beyond the restaurant's well-deserved accolades, Julian and Stephanie are driven by their unwavering dedication to fostering connections through food and authenticity. They believe in the transformative power of shared meals, bringing together multiple generations of families while also instilling pride in traditional cooking methods.

Stephanie Kegel

Kegel’s Inn Restaurant

Stephanie Kegel

Kegel’s Inn Restaurant

About Kegel’s Inn Restaurant