If you’re searching for a dish that’s vibrant, satisfying, and unfailingly delicious, look no further than this Roast Vegetable Tart. Imagine flaky, buttery puff pastry topped with a creamy layer of ricotta, a colorful crown of caramelized vegetables, and flecks of tangy goat cheese that turn each bite into a celebration of flavor. It’s a feast for the senses that impresses at brunches, picnics, or weeknight dinners, all while being joyfully straightforward to prepare. This tart captures everything we love about Mediterranean cuisine—fresh veggies, aromatic herbs, and creamy cheeses—and brings them together in an irresistibly golden package.
Ingredients You’ll Need
The beauty of this Roast Vegetable Tart lies in its simplicity. Each ingredient brings something special to the table—think crispiness from the pastry, creamy richness from the cheeses, and earthy notes from perfectly roasted veggies.
- Puff pastry sheet (thawed): The effortless secret to a flaky, buttery base that gives the tart its signature crunch and lift.
- Zucchini (sliced): Adds gentle green freshness and keeps the tart feeling light.
- Eggplant (sliced): For a meaty texture and a subtle, earthy depth of flavor.
- Red bell pepper (sliced): Brings gorgeous color and a sweet, juicy bite.
- Yellow onion (sliced): Roasts up beautifully, lending a mellow, caramelized flavor.
- Olive oil: Helps caramelize the vegetables while infusing extra richness.
- Salt and pepper: Essential for drawing out the natural sweetness of the veggies and balancing every bite.
- Dried thyme: Lends a fragrant, herbaceous note that pairs perfectly with roasted vegetables.
- Dried oregano: Adds warm, earthy undertones and a Mediterranean flair.
- Ricotta cheese: Gives a lusciously creamy layer that anchors the toppings.
- Goat cheese or feta (crumbled): For tang, creaminess, and just the right amount of saltiness—choose your favorite!
- Egg (lightly beaten, for egg wash): Brushed on the edges for a golden, glossy finish.
- Fresh basil or parsley (chopped, for garnish): A sprinkle of fresh herbs brightens every slice right before serving.
How to Make Roast Vegetable Tart
Step 1: Roast the Vegetables
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Spread the zucchini, eggplant, red bell pepper, and onion in an even layer, then drizzle everything with olive oil. Sprinkle the salt, pepper, thyme, and oregano on top, and toss well so every slice gets a little love. Slide the tray into the oven and roast for 20 to 25 minutes, stirring halfway through, until the veggies are golden, tender, and just starting to caramelize. Your kitchen will smell amazing!
Step 2: Prepare the Puff Pastry
While the vegetables roast, lightly flour your work surface and roll out the puff pastry just a touch to smooth the edges. Transfer it to a lined baking sheet, then use a sharp knife to score a 1-inch border (don’t cut all the way through) to help the tart puff up beautifully. Prick the center of the pastry with a fork to keep it from rising too much. Bake for 10 minutes until it begins to puff and turn light golden. Remove it from the oven and gently press down the center if it’s a little too puffy—this creates the perfect bed for your toppings.
Step 3: Assemble the Roast Vegetable Tart
With the pastry base ready and the veggies roasted to perfection, it’s time to assemble! Start by spreading the ricotta cheese evenly over the center of the tart, staying inside your scored border. Next, arrange the roasted vegetables on top, letting their colors and shapes overlap for an artful look. Sprinkle the goat cheese or feta all over for tangy pops of flavor. Finally, brush the edges of the pastry with the beaten egg so they’ll bake up glossy and golden brown.
Step 4: Bake Again
Return the assembled tart to the oven and bake for another 15 to 18 minutes. You’re looking for a deep golden color on the pastry and just-melting cheese on top. The tantalizing aroma of the Roast Vegetable Tart at this stage is famously impossible to resist.
Step 5: Garnish and Serve
When the tart emerges from the oven, shower it with a final flourish of fresh chopped basil or parsley. This little touch is more than just pretty; the herbs add an uplifting freshness that marries all the flavors together. Let the tart cool for a few minutes, then use a sharp knife or pizza wheel to cut it into slices—preferably while it’s still warm and inviting.
How to Serve Roast Vegetable Tart
Garnishes
A sprinkle of fresh herbs like basil or parsley brings brightness and a pop of color that makes the Roast Vegetable Tart feel special. For even more flair, try a light drizzle of balsamic glaze or a scattering of microgreens. These simple finishes make the tart feel like it came straight from a trendy bistro kitchen.
Side Dishes
Pairing the Roast Vegetable Tart with a crisp green salad is always a hit—the tart’s richness is perfectly balanced by a side tossed in lemony vinaigrette. For heartier fare, serve with a bowl of tomato soup or a grain salad with lentils, farro, or quinoa. Every bite feels both cozy and fresh.
Creative Ways to Present
Cut the tart into elegant squares for finger food at a party, or slice it into wedges for a satisfying lunch main. You can also serve it atop a bed of arugula and tomatoes for a salad/tart hybrid. Want to really wow guests? Bake individual mini tarts using the same technique and shrink the ingredients to fit. No matter how you serve the Roast Vegetable Tart, it’s guaranteed to gather compliments.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Roast Vegetable Tart cool completely before transferring slices to an airtight container. They’ll keep nicely in the fridge for up to three days, ideal for quick lunches or savory snacks. The pastry will soften slightly, but the flavors just get richer.
Freezing
To freeze your tart, wrap slices individually in parchment paper and then foil, or pop the whole tart in a large freezer-safe container. It’ll keep well for up to one month. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Warm leftover slices in a 350°F oven for 8 to 10 minutes to crisp up the pastry and gently heat the filling. The microwave can work in a pinch, but the oven brings back that deliciously flaky crust. Enjoy the Roast Vegetable Tart freshly reheated—almost as good as the first time around!
FAQs
Can I use other vegetables in the Roast Vegetable Tart?
Absolutely! This tart loves variety—try swapping in mushrooms, cherry tomatoes, or asparagus depending on the season. Just be sure to roast them until tender before topping your pastry.
Do I need to use puff pastry, or can I substitute something else?
Puff pastry gives the best flaky, crisp texture, but you can experiment with pie dough, store-bought tart crust, or even crescent roll dough for a different twist. Adjust baking times as needed to prevent overbrowning.
Is this Roast Vegetable Tart suitable for making ahead?
Yes! You can prep the roasted vegetables and even bake the pastry base a day ahead. Assemble and bake just before serving for the freshest texture, or store finished tart slices in the fridge and reheat as needed.
What cheeses work best if I don’t have goat cheese or feta?
Cream cheese, shredded mozzarella, or even crumbled blue cheese can lend delicious variety. The key is to choose something creamy or tangy to balance the roasted vegetables.
Can I serve the Roast Vegetable Tart cold or at room temperature?
Definitely! The tart is delicious warm, but also fantastic at room temperature—perfect for picnics, potlucks, or lunchboxes. Just keep refrigerated until ready to serve and let it sit out for a bit to take the chill off.
Final Thoughts
Life is too short to miss out on a colorful, comforting recipe like the Roast Vegetable Tart. It’s the kind of dish that feels special yet simple, wholesome yet indulgent—and it’s always the first thing to disappear at gatherings. Give it a try and see just how delicious roasted veggies can be when dressed up in puff pastry!
Print
Roast Vegetable Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roast Vegetable Tart is a delightful dish featuring a golden puff pastry base topped with a colorful array of roasted zucchini, eggplant, bell peppers, and onions, finished with creamy ricotta and tangy goat cheese. A flavorful and visually appealing vegetarian main course that’s perfect for any occasion.
Ingredients
Puff Pastry Tart:
- 1 sheet puff pastry (thawed)
Roasted Vegetables:
- 1 small zucchini (sliced)
- 1 small eggplant (sliced)
- 1 red bell pepper (sliced)
- 1 yellow onion (sliced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Tart Topping:
- 1/2 cup ricotta cheese
- 1/2 cup crumbled goat cheese or feta
- 1 egg (lightly beaten, for egg wash)
- 1 tablespoon fresh basil or parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast Vegetables: Place sliced zucchini, eggplant, bell pepper, and onion on the sheet. Drizzle with olive oil, season with salt, pepper, thyme, and oregano, then roast for 20 to 25 minutes.
- Prepare Tart Base: Roll out puff pastry, bake for 10 minutes, then spread ricotta cheese on top.
- Assemble Tart: Arrange roasted vegetables on the tart, sprinkle with goat cheese or feta, brush edges with beaten egg.
- Bake: Return to the oven and bake for another 15 to 18 minutes until golden brown.
- Finish and Serve: Garnish with fresh herbs before serving.
Notes
- You can use any combination of seasonal vegetables.
- Add a drizzle of balsamic glaze for extra flavor.
- Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
