Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 teaspoon salt; 3-4 tablespoons ice water; 2 cups mixed vegetables (e.g., bell peppers, zucchini, eggplant); 2 tablespoons olive oil; Salt and pepper to taste; 1/4 teaspoon dried thyme; 1/2 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 2 large eggs

Highlighted under: Cozy Collection

I absolutely love making this Roasted Vegetable Tart, especially during the cooler months when the vegetables are at their peak. The combination of caramelized veggies wrapped in a flaky, buttery crust is simply irresistible. It's a dish that's not only stunning to present at gatherings, but it's also incredibly versatile. You can mix and match your favorite seasonal vegetables to create the perfect medley. Plus, this tart is a fantastic way to enjoy a healthy meal without sacrificing flavor.

Created by

Elodie March

Last updated on 2026-01-08T16:13:41.829Z

When I first tried making a roasted vegetable tart, I didn't expect it to become a staple in my kitchen. The rich flavors meld together in a way that feels gourmet, yet it's surprisingly simple to prepare. Over the years, I've experimented with different vegetables and spices, always looking for the perfect balance. One key tip I've learned is to roast the vegetables until caramelized, as it enhances their natural sweetness and elevates the dish.

This tart is more than just a meal; it's an experience. I often make it for gatherings, and it never fails to impress. There's something special about slicing into a tart that is bursting with colors and flavors. I encourage you to try different combinations to find your perfect match, embracing the seasons and your taste preferences.

        Why You'll Love This Recipe
        Vibrant vegetables that shine in every bite
Buttery, flaky crust that perfectly complements the filling
Great for meal prep or entertaining guests

      

Mastering the Tart Crust

A flaky and buttery crust is the foundation of your Roasted Vegetable Tart, and mastering it is key to achieving a delightful texture. When mixing the flour and butter, be sure to cut the butter into the flour until you achieve a coarse crumb. This not only ensures proper flakiness but also that the fat remains cold, resulting in a crust that doesn't shrink during baking. If you find your dough is too dry, a splash more ice water can help bring it together without overworking it.

After refrigerating, when you roll out the dough, visualize a 1/8-inch thickness for optimal crispiness. If you notice any cracks appearing when transferring it to the tart pan, simply use your fingers to pinch them together. This technique will help create a seamless crust that holds all the delicious filling. Trim the edges with a sharp knife to ensure neat presentation, as the tart will look stunning when served.

Perfectly Roasting Vegetables

Roasting vegetables not only enhances their natural sweetness but also contributes significantly to the overall flavor of the tart. When preheating your oven, aim for a temperature of 400°F (200°C) to achieve that ideal caramelization. Spread your mixed vegetables in a single layer on the baking sheet, making sure they're not overcrowded; this allows for even roasting and prevents steaming. Look for a golden-brown color and a slight char on the edges to know they’re perfectly done.

Don't hesitate to experiment with different seasonal vegetables! While bell peppers, zucchini, and eggplant are fantastic choices, consider adding seasonal favorites like roasted carrots or butternut squash. Just keep in mind that denser vegetables may need a few extra minutes in the oven to achieve that tender, caramelized perfection.

Storage and Serving Suggestions

Once your tart has cooled slightly, you can serve it warm or at room temperature, making it an excellent option for gatherings. For added flavor, consider serving with a drizzle of balsamic glaze or a dollop of herbed yogurt alongside each slice. If you have leftovers, it's best to store them in an airtight container in the refrigerator for up to three days. When reheating, do so in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring the crust regains some of its initial crispiness.

Should you want to prepare this tart in advance, the crust can be made a day before and stored in the fridge or even frozen for up to two months. For the filling, roast the veggies the day before and store them in the refrigerator. When ready to assemble, just layer your components as instructed, and you’ll have a delightful dish ready in no time!

Ingredients

For the Tart Crust

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 teaspoon salt
3-4 tablespoons ice water

For the Filling

2 cups mixed vegetables (e.g., bell peppers, zucchini, eggplant)
2 tablespoons olive oil
Salt and pepper to taste
1/4 teaspoon dried thyme
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs

Instructions

Prepare the Tart Crust

In a bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Roast the Vegetables

Preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for about 20 minutes, or until tender and caramelized. Let cool.

Assemble the Tart

Roll out the chilled tart dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan and trim the edges. Spread ricotta cheese on the bottom, layer the roasted vegetables, and sprinkle with Parmesan. In a bowl, whisk the eggs and pour over the filling.

Bake the Tart

Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown. Let it cool slightly before slicing.

Pro Tips

For added flavor, try incorporating fresh herbs like basil or parsley into the filling. You can also use store-bought pastry for a quicker version.

Ingredient Substitutions

This Roasted Vegetable Tart is wonderfully adaptable, and you can swap ingredients based on your preferences or dietary needs. For those avoiding dairy, replacing ricotta and Parmesan with a vegan cheese alternative can work beautifully, maintaining both flavor and texture. Additionally, if you’re looking to reduce the calories, consider using reduced-fat cream cheese or Greek yogurt instead of ricotta, which adds a nice tang without compromising creaminess.

If you wish to introduce some protein into the dish, feel free to add cooked quinoa or chickpeas to the mixture before pouring the egg mixture over the top. This alteration not only enhances the nutritional profile but also adds a delightful texture to each bite.

Scaling the Recipe

If you're hosting a larger gathering or want to enjoy the tart over several meals, scaling up this recipe is straightforward. Simply double the ingredients, but consider using a larger baking dish or two tart pans. When making larger quantities, keep an eye on roasting times, as you may need to spread the vegetables across multiple sheets to maintain even cooking.

For mini tarts, you can use a muffin tin with pre-rolled smaller rounds of dough. Fill each well with the filling and bake for about 20 minutes. These bite-sized portions are perfect for appetizers or luncheons, offering a new twist to your Roasted Vegetable Tart.

Troubleshooting Common Issues

If your tart crust ends up soggy after baking, it could be due to excess moisture from the vegetables. To prevent this, ensure the roasted veggies have cooled sufficiently and even consider patting them dry with a paper towel before layering them in the tart. Also, adding a thin layer of bread crumbs or grated cheese on the bottom can help absorb any moisture during baking.

In case the filling doesn’t set properly, it might have been baked for too short a time. Make sure the eggs are fully incorporated and the filling appears slightly puffed and golden. For future reference, a toothpick inserted into the center should come out clean if it's properly cooked. This will give you confidence in achieving that perfect, well-set tart every time!

Questions About Recipes

→ Can I make the tart ahead of time?

Yes, the tart can be prepared and assembled a day in advance. Just bake it when you’re ready to serve.

→ What vegetables work best for roasting?

Root vegetables like carrots and potatoes, along with bell peppers and zucchini, are excellent choices.

→ Can I freeze the tart?

Yes, you can freeze the unbaked tart. Just wrap it well and it will last for about a month. Bake it directly from the freezer, adding a few extra minutes of baking time.

→ Is there a vegetarian option for the cheese?

Absolutely! You can use a vegetarian ricotta or a plant-based cheese substitute.