This savory veg tart is a versatile dish featuring a buttery, flaky crust filled with a creamy, cheesy base and topped with colorful roasted vegetables. It works beautifully as a light main course, a hearty side, or an impressive appetizer, and it’s a fantastic way to use up whatever vegetables you have on hand. The combination of textures—crisp crust, smooth filling, and tender veggies—makes it a crowd-pleaser that’s easier to assemble than you might think.
Ingredients
- 1 sheet (9 inches / 23 cm) refrigerated pie crust (or homemade shortcrust)
- 1 small zucchini (about 150 g), sliced into thin rounds
- 1 small yellow squash (about 150 g), sliced into thin rounds
- 1 red bell pepper, sliced into thin strips
- 1 small red onion, sliced into thin wedges
- 1 cup (150 g) cherry tomatoes, halved
- 2 tablespoons (30 ml) olive oil, divided
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) whole milk ricotta cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg
- 1/2 cup (50 g) shredded mozzarella cheese
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). If using a refrigerated pie crust, let it sit at room temperature for 15 minutes. Gently unroll or press it into a 9-inch (23 cm) tart pan with a removable bottom, pressing the dough into the fluted edges. Trim any excess dough. Prick the bottom of the crust with a fork. Place the pan on a baking sheet and refrigerate while you prepare the vegetables.
- In a large bowl, combine the zucchini, yellow squash, bell pepper, red onion, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, add the thyme, and season with salt and pepper. Toss well to coat. Spread the vegetables in a single layer on a separate baking sheet (or use the same one you’ll use for the tart, but keep it separate). Roast for 15 minutes, until slightly softened but not fully cooked. Remove from oven and set aside. Leave the oven on.
- While the vegetables roast, make the filling. In a medium bowl, mix the ricotta, Parmesan, egg, and a pinch of salt and pepper until smooth.
- Take the chilled tart crust from the refrigerator. Spread the Dijon mustard evenly over the bottom of the crust. Pour the ricotta mixture over the mustard and spread it out evenly.
- Sprinkle the shredded mozzarella over the ricotta mixture.
- Arrange the roasted vegetables on top of the cheese in a decorative pattern—overlapping the zucchini and squash rounds, and scattering the peppers, onions, and tomatoes.
- Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
- Bake the tart for 30–35 minutes, until the crust is golden brown and the filling is set (the center should no longer jiggle when gently shaken). If the crust edges start to brown too quickly, cover them with foil.
- Let the tart cool in the pan on a wire rack for at least 10 minutes before removing the sides. Serve warm or at room temperature.
Tips
- Blind baking: If you prefer a crisper bottom crust, you can blind bake the crust for 10 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans, then bake at 375°F (190°C) for 10 minutes. Remove the weights and parchment, then proceed with the recipe.
- Vegetable variations: Feel free to swap in other vegetables like asparagus, broccoli, or mushrooms. Just make sure to cut them into similar sizes so they cook evenly. If using mushrooms, sauté them briefly first to release moisture.
- Preventing a soggy crust: Roasting the vegetables before adding them to the tart is key—it removes excess moisture. Also, avoid overloading the tart with too many vegetables; stick to the quantities listed.
- Substitutions: No ricotta? Use cottage cheese blended until smooth, or cream cheese softened. For a dairy-free version, use vegan cream cheese and omit the Parmesan and mozzarella, or use plant-based alternatives.
Serving Suggestions
Serve this veg tart as a main course with a fresh green salad dressed in a simple vinaigrette. It also pairs well with a bowl of tomato soup or a light vegetable soup. For a brunch, cut it into small wedges and serve alongside fresh fruit. It’s equally delicious at room temperature, making it perfect for picnics or packed lunches.
Variations
- Mediterranean: Add crumbled feta cheese and kalamata olives to the vegetable topping, and use oregano instead of thyme.
- Provençal: Spread a thin layer of pesto over the crust instead of mustard, and top with goat cheese and sliced tomatoes.
- Mushroom and spinach: Sauté 8 oz (225 g) sliced mushrooms and 2 cups (60 g) fresh spinach until wilted. Use this mixture instead of the roasted vegetables.
- Gluten-free: Use a gluten-free pie crust or make a crustless version by greasing the tart pan and pouring the filling directly into it (bake for 25–30 minutes).
Storage and Reheating
Store leftover veg tart in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, until heated through. The crust will crisp up again. You can also microwave individual slices for 1–2 minutes, but the crust will be softer. The tart can be frozen for up to 1 month; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a store-bought puff pastry instead of pie crust? Yes, you can. Puff pastry will give a flakier, lighter crust. Roll it out slightly to fit your tart pan, and no need to prick it. Bake time may be slightly shorter, so check for doneness at 25 minutes.
Do I need to pre-cook the vegetables? Pre-cooking (roasting) is recommended to remove excess moisture, which prevents a soggy tart. If you skip this step, the vegetables will release water during baking, making the filling watery. However, you can skip it if you use very dry vegetables like bell peppers and onions, but the texture will be less concentrated.
Can I make this tart ahead of time? Absolutely! You can assemble the entire tart (without baking) up to 24 hours in advance, cover it, and refrigerate. When ready to bake, add about 10 minutes to the baking time. You can also bake it fully and reheat as directed.
Why is my crust shrinking? Crust shrinkage often happens when the dough is too warm or overworked. Make sure to chill the crust after placing it in the pan. Also, don’t stretch the dough when pressing it into the pan—just ease it in gently.
Can I use frozen vegetables? Yes, but thaw them completely and pat them dry with paper towels to remove excess moisture. You may not need to roast them as long, since they are already partially cooked.
Is this tart suitable for vegetarians? Yes, this recipe is completely vegetarian as written. To make it vegan, use dairy-free cheese substitutes and an egg substitute like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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