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 pie crust; 2 tablespoons olive oil; 1 medium zucchini, sliced; 1 bell pepper, diced; 1 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup ricotta cheese; 1 egg; 1/2 cup grated Parmesan cheese; Fresh basil for garnish

Highlighted under: Oven Collection

I absolutely love this Roasted Vegetable Tart! It's a delightful combination of fresh, colorful veggies beautifully layered in a flaky crust. Whenever I have friends over, this dish becomes the star of the meal, filling the room with irresistible aromas. Making this tart allows me to be creative in the kitchen as I choose different vegetables each time. Plus, it's surprisingly simple to prepare, making it a go-to recipe whenever I'm short on time but still want a gourmet touch. You'll find this dish both satisfying and comforting!

Created by

Zinnia Fairweather

Last updated on 2026-01-08T15:17:38.673Z

When I first attempted to make this tart, I was surprised at how easily everything came together. I roasted the vegetables until they were caramelized and tender, which brought out their natural sweetness. This method created a depth of flavor that elevated the dish far beyond what I expected.

I paired the roasted vegetables with a creamy filling made from ricotta and fresh herbs, which complemented the tart's flaky crust perfectly. One tip I learned along the way is to blind-bake the crust before adding the filling to ensure it stays crisp. You'll want to give this recipe a try!

        Why You’ll Love This Recipe
        Vibrant colors and flavors that appeal to everyone
Crispy crust combined with creamy filling for a perfect bite
Versatile recipe that allows for seasonal vegetable substitutions

      

Perfecting the Crust

Choosing the right tart crust is essential for the overall success of this dish. A pre-made pie crust saves time, but for an extra flaky texture, consider opting for a homemade version, which you can easily prepare in advance. When using a pre-made crust, ensure it fits snugly in your tart pan, and use a fork to prick the bottom to prevent bubbling during blind baking.

Blind baking is a critical step to achieving a crispy crust. Bake your pie crust at 400°F (200°C) for about 10 minutes or until it develops a light golden color. This process helps set the crust before adding the filling and prevents it from becoming soggy, allowing you to enjoy the delightful contrast between the crispy shell and the creamy filling.

Choosing and Roasting Vegetables

The beauty of this roasted vegetable tart lies in its versatility. Feel free to mix and match seasonal vegetables based on your preferences or what you have on hand. Eggplant, asparagus, or butternut squash can also add unique flavors. Just remember to cut vegetables into similar-sized pieces to ensure even cooking and roasting.

Roasting vegetables not only enhances their natural sweetness but also elevates the tart's overall flavor profile. Aim for a balance of colors and textures; the cherry tomatoes will burst and provide juiciness while the zucchini and bell pepper contribute a satisfying crunch. Roast them until they're tender and caramelized, which usually takes about 25 minutes. Keep an eye on them towards the end of cooking to avoid burning.

Ingredients

For the Tart

1 pre-made pie crust
2 tablespoons olive oil
1 medium zucchini, sliced
1 bell pepper, diced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
Salt and pepper to taste

For the Filling

1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
Fresh basil for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, toss the sliced zucchini, diced bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread them out on a baking sheet.

Roast the Vegetables

Roast the vegetables in the preheated oven for about 25 minutes, or until tender and slightly caramelized.

Blind Bake the Crust

While the vegetables are roasting, place your pie crust in a tart pan and blind bake for 10 minutes until lightly golden.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, egg, and grated Parmesan, mixing until smooth. Season with salt and pepper.

Assemble the Tart

Once the vegetables are roasted, layer them evenly in the blind-baked crust and pour the ricotta mixture over the top.

Bake the Tart

Return the tart to the oven and bake for an additional 15-20 minutes, or until the filling is set and golden.

Cool and Serve

Allow the tart to cool for a few minutes before slicing. Garnish with fresh basil before serving.

Pro Tips

Feel free to mix and match your favorite vegetables based on the season or what you have on hand. Also, removing excess moisture from vegetables like zucchini and eggplant will help keep the tart from becoming soggy.

Make-Ahead and Storage Tips

This roasted vegetable tart is a fantastic make-ahead option. Prepare the roasted vegetables a day in advance and store them in an airtight container in the fridge. You can also assemble the tart and refrigerate it before baking. Just allow extra time in the oven while baking from cold, as it usually requires an additional 5-10 minutes of cooking time.

For storing leftovers, cover the tart with plastic wrap and keep it in the refrigerator. It will stay fresh for up to three days. Reheating is simple; place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through, ensuring the crust remains crispy.

Serving Suggestions and Variations

This roasted vegetable tart can be served warm or at room temperature, making it perfect for brunch or as a light dinner option. Pair it with a simple green salad and a light vinaigrette for a complete meal. Additionally, a dollop of pesto or a drizzle of balsamic glaze can elevate the dish even further.

For a different flavor twist, consider adding spices or herbs to the filling. Fresh herbs like thyme or a pinch of nutmeg can enhance the ricotta filling. If you want to switch up the cheese, goat cheese or feta can add a creamy yet tangy element. This tart's adaptability invites endless variations!

Questions About Recipes

→ Can I use a homemade crust instead?

Absolutely! A homemade crust will add a personal touch and can be tailored to your liking.

→ Is this tart suitable for freezing?

Yes, it can be frozen before baking. Just thaw in the fridge overnight before baking as directed.

→ How long will the tart stay fresh?

The tart is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.

→ What other vegetables can I use?

You can experiment with vegetables such as mushrooms, spinach, or asparagus. Just make sure to adjust the cooking time accordingly.