Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 pre-made flaky pastry crust; 1 zucchini, sliced; 1 bell pepper, diced; 1 small eggplant, diced; 1 onion, thinly sliced; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup ricotta cheese; 1 cup grated mozzarella cheese; 2 eggs; 1 teaspoon dried oregano; Fresh basil for garnish

Highlighted under: Home Comfort Food Recipes

I absolutely love making this Roasted Vegetable Tart! It's a colorful and satisfying dish that I can whip up as a light dinner or a stunning appetizer for guests. The medley of roasted vegetables paired with a flaky crust creates an irresistible combination. I always choose seasonal veggies, which adds freshness and vibrancy. Trust me, once you dive into this savory tart, you’ll want to keep it in your recipe rotation. Plus, it's surprisingly easy to prepare, making it perfect for both novice and seasoned cooks alike.

Created by

Megan Scott

Last updated on 2026-01-08T14:29:34.976Z

Creating this Roasted Vegetable Tart has become a favorite ritual of mine, especially during the fall when the produce is just bursting with flavor. I love using a mix of zucchini, bell peppers, and eggplant, which not only bring vibrant colors to the dish but also a rich taste. Roasting the vegetables enhances their natural sweetness and adds a nice caramelization that surprises every bite.

One tip I’ve learned is to allow the roasted vegetables to cool slightly before adding them to the tart shell. This prevents the crust from becoming soggy and ensures a perfect flaky base. I love it when my tart comes out perfectly golden brown and fragrant, ready to be enjoyed with a sprinkle of fresh herbs!

        Why You Will Love This Roasted Vegetable Tart
        A delightful blend of seasonal vegetables for maximum flavor.
Flaky crust that perfectly complements the savory filling.
Versatile dish that works for any meal or occasion.

      

Understanding the Vegetables

Choosing the right vegetables is crucial for a successful Roasted Vegetable Tart. Seasonal vegetables not only enhance the flavors but also contribute to the dish's visual appeal. I recommend using a mix of textures—such as the creaminess of eggplant paired with the crispness of zucchini. Ensure they are fresh for the best taste; look for bright colors and firm textures. When selecting bell peppers, go for vivid colors like red or yellow for added sweetness and aesthetics.

Roasting vegetables brings out their natural sweetness and depth of flavor. The high heat causes the sugars to caramelize, leading to that desirable golden-brown finish. Keep an eye on them while roasting; if they start to brown too quickly, a quick toss will ensure even cooking. If you're low on any of the suggested veggies, consider adding others like cherry tomatoes or mushrooms, which can also caramelize beautifully.

Crust and Filling Techniques

The choice of a flaky pastry crust is key to achieving the right balance between texture and flavor. For optimal results, avoid overly handling the crust to keep the layers flaky. If you wish to make your own crust, consider using a blend of all-purpose and whole wheat flour for added depth in flavor. Additionally, incorporating a touch of cold water while mixing can help achieve the desired texture without making it tough.

For the filling, combining ricotta with mozzarella creates a creamy yet slightly stretchy texture that pairs beautifully with the roasted vegetables. If you're looking for a lighter option, swap part of the ricotta for cottage cheese. I always recommend using fresh herbs in the filling, as they elevate the flavor profile significantly. Fresh oregano complements the tart nicely, but feel free to experiment with thyme or rosemary for a different twist.

Ingredients

Gather the following ingredients to prepare your Roasted Vegetable Tart:

Ingredients

1 pre-made flaky pastry crust
1 zucchini, sliced
1 bell pepper, diced
1 small eggplant, diced
1 onion, thinly sliced
2 tablespoons olive oil
Salt and pepper to taste
1 cup ricotta cheese
1 cup grated mozzarella cheese
2 eggs
1 teaspoon dried oregano
Fresh basil for garnish

Once you have all the ingredients, you're ready to start assembling your tart!

Instructions

Follow these steps to create your Roasted Vegetable Tart:

Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast the vegetables

In a bowl, toss the zucchini, bell pepper, eggplant, and onion with olive oil, salt, and pepper. Spread the vegetables on the prepared baking sheet and roast for 25-30 minutes or until tender and lightly browned.

Prepare the filling

In a mixing bowl, stir together the ricotta cheese, grated mozzarella, eggs, and oregano. Season with salt and pepper.

Assemble the tart

Roll out the pastry crust in a tart pan or pie dish. Pour the cheese mixture into the crust, and then layer the roasted vegetables on top, arranging them evenly.

Bake the tart

Bake in the preheated oven for 30 minutes, or until the filling is set and the crust is golden brown.

Serve

Allow the tart to cool for a few minutes, garnish with fresh basil, and serve warm or at room temperature.

Enjoy your delicious homemade Roasted Vegetable Tart!

Pro Tips

Experiment with different vegetables based on what’s in season or what you have on hand! Just remember to adjust the roasting time as needed.

Storage and Reheating

To store leftover tart, allow it to cool completely before wrapping it tightly in plastic wrap or sealing it in an airtight container. It can be refrigerated for up to three days. For longer storage, consider freezing pieces, which can last for about a month. When you're ready to enjoy them, reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. This will help maintain the crust's flakiness while warming the filling.

If you have too much filling for your crust, don’t worry! You can bake the extra mixture in ramekins for mini vegetable custards. This is a great make-ahead option for lunchboxes, allowing you to savor the flavors in a different style.

Serving Suggestions

This tart can serve as a delightful main dish or as a stunning appetizer, cut into small wedges. Pair it with a light salad dressed in a simple vinaigrette for a more substantial meal. I enjoy adding a sprinkle of fresh cheese, like feta or goat cheese, right before serving for an aromatic finish that adds complexity to each bite.

For gatherings, consider serving the tart as part of a larger spread. Complement it with other vegetarian options, such as a colorful antipasto platter or a quiche for variety. The versatility of this dish also means it pairs well with both red and white wines, making it an excellent choice for entertaining.

Questions About Recipes

→ Can I use homemade pastry instead of pre-made?

Absolutely! Homemade pastry will add a wonderful touch and you can customize it to your liking.

→ How long will leftovers keep?

Leftover tart can be stored in the refrigerator for up to 3 days and reheated in the oven.

→ Can I freeze the tart?

Yes, you can freeze the assembled tart before baking. Just cover tightly and bake straight from frozen, adding additional time.

→ What can I serve with the tart?

A simple green salad or a side of roasted potatoes pairs perfectly with this dish.