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 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and diced; 2 tablespoons ice water; 1 teaspoon salt; 1 zucchini, sliced; 1 bell pepper, diced; 1 eggplant, diced; 1 small red onion, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 cup ricotta cheese; 2 large eggs; ½ cup grated Parmesan cheese

Highlighted under: Everyday World Food Favorites

I love to create vibrant dishes that bring both flavor and color to the table, and this Roasted Vegetable Tart does just that! It’s not just a meal; it’s an experience, combining tender vegetables with a flaky crust. I find that roasting the vegetables enhances their natural sweetness, while the herbs add a burst of freshness. This tart is perfect for any occasion, whether it's a family dinner or a gathering with friends, and you'll enjoy every bite of this delicious dish!

Created by

Serena Whitaker

Last updated on 2026-01-08T11:06:38.588Z

Creating this Roasted Vegetable Tart was an adventure in flavor. I experimented with various combinations of vegetables, and I discovered that roasting them not only enhances their taste but also provides a lovely caramelization that adds depth. I particularly enjoyed using zucchini, bell peppers, and eggplant, as they allow the tart to burst with colorful layers, making it visually appealing.

One of my favorite tips when making this tart is to let the crust cool slightly before adding the vegetable filling. This prevents the crust from becoming soggy and ensures a perfect texture. Each bite is a heavenly blend of crisp and creamy, showcasing why I keep coming back to this recipe!

Why You'll Love This Recipe
A delightful mix of textures from flaky crust to roasted veggies
Versatile and can be enjoyed warm or cold
Perfect for a brunch or light dinner option

Selecting the Right Vegetables

The beauty of the Roasted Vegetable Tart lies in its versatility. While the recipe calls for zucchini, bell peppers, eggplant, and red onion, you can easily swap in seasonal vegetables based on what’s available or your preference. For instance, summer squash or asparagus work beautifully in place of zucchini, while cherry tomatoes can add a juicy burst in lieu of peppers. Choose vegetables that are firm and fresh, as they will hold up better during roasting and provide a satisfying bite.

Ask your local farmers’ market for recommendations on the best seasonal produce. Not only does this enhance flavor, but it also supports local agriculture. When preparing your vegetables, ensure uniform sizes for even cooking. Dice or slice them into similar thicknesses, allowing them to roast uniformly, achieving that perfect tenderness without any mushy spots.

Crafting a Perfect Crust

The tart crust is a vital component, providing texture and flavor that balances the softness of the filling. Use chilled butter and handle the dough minimally to keep it light and flaky. If you find the dough too soft to handle, sprinkle a little extra flour as you roll it out. Conversely, if it cracks easily, you may need to incorporate a touch more water and knead gently until it comes together. A well-chilled dough makes a world of difference in achieving a crisp crust.

To help the crust maintain its shape during baking, consider pre-baking it for 10-15 minutes (also known as blind baking). This ensures that it won’t become soggy from the filling. To prevent shrinking, let the dough rest in the refrigerator before rolling it out and use pie weights or dried beans during the initial bake. Without these steps, there’s a risk that the crust will retract and become misshapen.

Storing and Serving Your Tart

Once your Roasted Vegetable Tart is baked to golden perfection, it can be served immediately or stored for later enjoyment. If you have leftovers, let the tart cool completely before covering it with plastic wrap. It can be stored in the refrigerator for up to three days. To reheat, simply place it back in a 350°F (175°C) oven for about 10-15 minutes until warmed through. This method rejuvenates the crust, restoring its delightful flakiness.

For gatherings, consider serving the tart with a fresh green salad and a light vinaigrette. This adds a refreshing contrast to the rich, cheesy filling. If you want to elevate the experience, drizzle with a balsamic reduction or top with pine nuts for added texture. Enjoying it at room temperature allows the flavors to fully develop, making each bite more memorable.

Ingredients

For the Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
2 tablespoons ice water
1 teaspoon salt

For the Filling

1 zucchini, sliced
1 bell pepper, diced
1 eggplant, diced
1 small red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 cup ricotta cheese
2 large eggs
½ cup grated Parmesan cheese

Instructions

Preparation Steps

Make the crust

Preheat the oven to 375°F (190°C). In a bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes.

Roast the vegetables

On a baking sheet, toss zucchini, bell pepper, eggplant, and onion with olive oil, salt, pepper, and oregano. Roast in the preheated oven for 25-30 minutes until tender.

Prepare the filling

In a bowl, combine ricotta, eggs, and Parmesan cheese. Mix until smooth. Add the roasted vegetables and mix gently.

Assemble and bake

Roll the chilled crust out and fit it into a tart pan. Pour the vegetable and cheese mixture into the crust. Bake for 30-35 minutes, or until set and lightly golden.

Serve

Let the tart cool slightly, slice, and enjoy warm or at room temperature.

Enjoy!

Pro Tips

For an extra flavor boost, consider adding fresh herbs like basil or thyme to the vegetable mixture just before baking. It will elevate the taste profile immensely!

Tips for Success

One common issue when baking tarts is a soggy bottom. To combat this, ensure the filling isn’t too watery. If using high-moisture vegetables like zucchini, consider salting and letting them sit for 20 minutes to draw out excess moisture before roasting. Pat them dry before incorporating them into the filling. Furthermore, the ricotta mixture should not be overly runny; ensure it holds together well when mixed with roasted veggies.

Another vital success tip is to allow the tart to cool slightly before slicing. This resting period helps the filling set further, making it easier to cut clean slices. If cut too soon, the filling may run out, making for a messy presentation. A clean, sharp knife will help ensure your slices have a beautiful look, ideal for impressing guests.

Dietary Adaptations

For those looking to lighten the dish, consider using a low-fat ricotta or substituting half of the ricotta with pureed silken tofu. This can provide a similar creamy texture while reducing calories. Additionally, if you’re looking for a gluten-free option, feel free to experiment with a gluten-free pie crust alternative—just ensure it's compliant with your dietary needs and follow any specific instructions provided for that product.

If you're keen on enhancing the flavor profile, think about adding fresh herbs like basil or thyme to the filling. They bring a bright, aromatic flavor that complements the roasted veggies beautifully. For an extra kick, a sprinkle of red pepper flakes or a dash of hot sauce can elevate the flavor, catering to those who enjoy a bit of heat in their dishes.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but make sure to thaw and drain them well to prevent excess moisture in the tart.

→ What can I substitute for ricotta cheese?

You can substitute ricotta with cottage cheese or cream cheese for a different texture and flavor.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.

→ Can this tart be made ahead of time?

Absolutely! Assemble the tart and refrigerate before baking. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.