Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/4 cup ice water; 2 medium zucchinis, sliced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 eggplant, diced; 1 onion, sliced; 3 tablespoons olive oil; Salt and pepper to taste; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 2 large eggs; 1 teaspoon dried oregano

Highlighted under: Oven Kitchen

I absolutely love making roasted vegetable tart for its vibrant colors and hearty flavors! The combination of earthy vegetables and flaky pastry creates a wonderful dish that is perfect for sharing. I often whip this up for gatherings or simply enjoy it as a cozy weeknight meal. The roasting process intensifies the flavors of the vegetables, and the creamy filling complements the crust perfectly. Trust me, once you try this tart, it'll become a favorite in your household too!

Created by

Maribel Hawthorne

Last updated on 2026-01-08T11:41:37.357Z

When I first decided to make this roasted vegetable tart, I wanted to incorporate seasonal produce. I visited my local farmers' market and chose fresh zucchini, bell peppers, and eggplants. The vivid colors made me excited about the possibilities in the kitchen! I discovered that roasting the veggies beforehand allows their natural sweetness to shine, adding a depth of flavor that is simply irresistible.

The method is all about layering. Starting with a rich, flaky crust followed by a generous spread of creamy filling brings everything together harmoniously. I love that it can be enjoyed warm or at room temperature, making it incredibly versatile for any occasion!

Why You'll Love This Roasted Vegetable Tart
A beautiful medley of seasonal roasted vegetables
Flaky, buttery crust that adds a delightful crunch
Perfect for both appetizers and main dishes

Unlocking Flavor with Roasted Vegetables

The roasting process not only elevates the taste of the vegetables but also enhances their natural sweetness. When tossing your vegetables in olive oil, be generous but not excessive; aim for a light coating to prevent sogginess. As they roast in the oven, keep an eye on them—around the 20-minute mark, give them a stir to ensure even caramelization. Look for a golden-brown color and slight charring, which indicates they’re perfectly done and packed with flavor.

Choosing seasonal vegetables can significantly impact the outcome of your tart. While the recipe calls for zucchini, bell peppers, and eggplant, consider experimenting with other veggies like asparagus or cherry tomatoes based on what’s fresh and available. This not only allows you to customize the flavor profile but also makes the tart visually stunning with an array of colors.

Crafting the Perfect Tart Crust

Getting the crust just right is crucial for a successful tart. When mixing the butter into the flour, aim for small pea-sized pieces. This helps to create a flaky texture. After adding the ice water, resist the urge to overwork the dough; it should be just combined. That's your secret to a tender crust that won't crumble apart. Remember, a short chill time in the fridge is important—this helps prevent shrinkage during baking.

For those with dietary preferences or needs, there are simple substitutions. If you’re looking to make a gluten-free version, a blend of gluten-free all-purpose flour can work well. For a dairy-free approach, substitute the butter with a plant-based alternative and the ricotta with a cashew or tofu-based cheese. Just ensure to adjust any seasonings to taste since the flavors can vary significantly.

Ingredients

Gather the following ingredients to make your roasted vegetable tart:

For the crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water

For the filling

2 medium zucchinis, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 eggplant, diced
1 onion, sliced
3 tablespoons olive oil
Salt and pepper to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs
1 teaspoon dried oregano

Ensure all ingredients are prepared and ready for assembly.

Instructions

Follow these steps to create your delicious roasted vegetable tart:

Make the crust

In a mixing bowl, combine flour and salt. Add the cold butter and mix with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Prepare the vegetables

Preheat your oven to 400°F (200°C). Toss the zucchinis, bell peppers, eggplant, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized. Allow to cool slightly.

Assemble the tart

Roll out the chilled dough on a floured surface to fit your tart pan. Place it in the pan and trim excess dough. In a bowl, mix the ricotta, Parmesan, eggs, and oregano. Spread this mixture evenly on the crust, then top with the roasted vegetables.

Bake the tart

Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set. Allow to cool for a few minutes before serving.

Enjoy your delicious roasted vegetable tart warm or at room temperature!

Pro Tips

For extra flavor, try adding fresh herbs such as basil or thyme before serving. You can also substitute the vegetables based on what you have on hand, making it a versatile dish for any season.

Storage and Make-Ahead Tips

This roasted vegetable tart can be prepared ahead of time, making it a great option for busy weeknights or entertaining guests. Once assembled, you can cover the tart with foil and refrigerate it for up to two days before baking. Just allow it to come to room temperature for about 15 minutes before sliding it into the preheated oven to ensure even cooking.

If you have leftover tart, it stores beautifully in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to help maintain that delightful crisp crust.

Serving Suggestions and Pairings

This tart can shine as a stand-alone dish, but it pairs wonderfully with a simple green salad for added freshness. Drizzle a light vinaigrette over the salad to complement the creamy filling of the tart. You can also serve it with a dollop of pesto or a sprinkle of fresh herbs like basil or parsley to enhance the overall flavor.

For a heartier meal, consider serving with a side of roasted potatoes or a grain like quinoa or farro. These options can help soak up any extra filling and elevate the meal, making it more satisfying.

Questions About Recipes

→ Can I make the crust ahead of time?

Yes, you can make the crust a day in advance and store it wrapped in the refrigerator.

→ What vegetables can I use?

You can use any vegetables you enjoy, such as spinach, mushrooms, or cherry tomatoes.

→ Can this tart be frozen?

Yes, you can freeze the tart for up to one month. Just ensure it is properly covered.

→ How can I reheat leftovers?

Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.