Making a goats cheese tart more substantial Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes.  (Spread pastry with pesto, put veg on, break up goats cheese and bake in a 200 degree oven for about 30 mins).

It was very nice but not filling enough for a main course.

What can be added to bulk up the tart but that does not need (significant) cooking before hand  and doesnt alter the cooking of the tart too much.

Ideas include - small cubes of potato (not sure if it would cook enough), and eggs (creates more a quiche rather than a tart).

Anyone else have any ideas?
Eggs -- not enough to make it a quiche or custard, but enough to bind it together a bit, and give it a richer mouth-feel. I'd suggest either a single egg, or one egg + one egg yolk.

If you do decide on the potato, I'd cook it first -- cubed, tossed in olive oil with salt, pepper, and garlic, and roasted in a hot oven till brown. I'd use either Yukon gold or small waxy potatoes -- no russets; they're too mealy.