Roasted Vegetable Tart

Roasted Vegetable Tart

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Think of this tart as a brawny quiche, perfect for brunch or dinner.



  • 2 cups all-purpose flour plus more
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2' cubes


  • 11 tablespoons olive oil, divided
  • 1 medium eggplant, cut into 1' cubes
  • Kosher salt, freshly ground pepper
  • 1 small red-skinned sweet potato, peeled, cut into 1/2' cubes
  • 2 medium vine-ripened tomatoes, each cut into 8 wedges
  • 1 tablespoon balsamic vinegar
  • 2 small onions, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 teaspoons fresh thyme leaves, divided
  • 4 ounces fresh goat cheese, crumbled

Recipe Preparation


  • Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.

  • Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2" overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.

  • Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.


  • Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of bell peppers. Lift out stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.

  • Meanwhile, toss eggplant with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato to eggplant and mix gently. Continue roasting until eggplant and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.

  • Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.

  • Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and fennel; cook, stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.

  • Preheat oven to 350°. Scatter onion-fennel mixture over bottom of tart crust. Top with eggplant-sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with goat cheese and tomatoes.

  • Whisk eggs and cream in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.

  • Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.

Recipe by Yotam Ottolenghi,Photos by Jonathan Lovekin

Nutritional Content

One serving contains: Calories (kcal) 511.2 %Calories from Fat 67.0 Fat (g) 38.1 Saturated Fat (g) 18.7 Cholesterol (mg) 120.2 Carbohydrates (g) 34.1 Dietary Fiber (g) 4.2 Total Sugars (g) 4.9 Net Carbs (g) 29.9 Protein (g) 9.5 Sodium (mg) 275.9Reviews SectionThis was a hit with my family. The only thing I did different was to use my own butter pie crust, which I already had made. It was residing in the freezer. And, I didn't pre-bake the shell. I was afraid the shell would be too brown after all that time both unfilled, then filled, in the oven. It came out perfect. My tart looked exactly like the photo and the bottom of the crust was not soggy. The shell was a nice golden brown. Loved the tomatoes!AnonymousNew London, PA12/06/17

Roasted Vegetable Tart With Phyllo Dough

We filled this vegetarian tart with A LOT of vegetables. Read the ingredient list and see for yourself. Only this time, we’ve substituted the classical dough with phyllo pastry. You should too, and you’ll not be sorry. Follow the steps and in 50 minutes you’ll be all set.


For the filling

  • Olive oil, for the pan
  • 1-1/2 cups 1/2-inch-dice butternut squash
  • 3/4 cup sliced carrot (1/2-inch-thick half-moons)
  • 3/4 cup sliced leek, white and light green parts only (1/2-inch-thick rounds)
  • 3/4 cup coarsely chopped red bell pepper
  • 3/4 cup coarsely chopped cauliflower
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 4 oz. thinly sliced prosciutto, torn into bite-size pieces

For the crust

  • 6 oz. (1-1/3 cups) unbleached all-purpose flour more for rolling
  • 6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
  • 6 oz. cold cream cheese, cut into 1-inch pieces
  • 3/4 tsp. kosher salt

For assembly

Easy pea, mint and preserved lemon filo tart

Anna Jones’s easy pea, mint and preserved lemon filo tart. Photograph: Matt Russell/The Guardian

This tart is incidentally vegan, provided you use vegan filo, which happens to be the most common.

Prep 10 min
Cook 40 min
Serves 6

500g fresh or frozen peas
Olive oil
1 bunch spring onions, sliced
Salt and black pepper
1 x 400g tin white beans, drained
1 preserved lemon, flesh removed, rind finely chopped
1 handful green olives, stoned and roughly chopped
1 good pinch chilli flakes
1 small bunch mint, picked and roughly chopped
1 small bunch parsley, picked and roughly chopped
1 × 200g pack filo pastry

Heat the oven to 220C/425F/gas 7. Boil the peas in well-salted water for three to four minutes, then drain and put to one side.

Heat a tablespoon of olive oil in a heavy, cast-iron frying pan of about 26cm (you will use this for your tart) and saute the spring onions with a good pinch of salt until soft.

Put the beans and half the peas into a food processor and pulse a few times until you have a textured bean and pea mash. Tip into a bowl and add the rest of the peas, the preserved lemon, olives, chilli, mint and parsley, then season well and mix.

Unwrap the sheets of filo and lay them over your frying pan, leaving a little overlap round the edges (you’ll fold this in later). Drizzle with oil, then keep layering the filo and drizzling with oil until you have a good, sturdy, three- to four-sheet layer all over – you may need to patch it together bit by bit if you have small sheets.

Drizzle the whole lot with a bit more olive oil, then use a pastry brush to persuade the oil all over the pastry. Spoon the filling into the middle, spread it evenly across the base, put the pan over a medium heat and cook for three to four minutes to crisp up the pastry from the bottom.

Fold the excess filo back over the filling to form a wavy edge. Put on the bottom of the oven and bake for 20–25 minutes, or until golden and crisp. Check halfway through and rotate the pan to ensure the pastry cooks evenly.


For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4.

Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry.

Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour.

When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside.

Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin).

Increase the oven temperature to 200C/400F/Gas 6.

Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg.

Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese.

Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper.

Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately.

Recipe Tips

If you don't have time to salt-roast the beetroot, peel it, chop it and throw it into the roasting tray with the other vegetables.

Everyone always loves this appetizer, and it looks nice too. I have varied the cheese from goat cheese to gorgonzola- both with good results.

Prep Time: 20 min

Cook Time: 35 min


1 eggplant, cut into 1/4-inch slices
2 portabello mushrooms, sliced
1 red bell pepper, cut into 1/2-inch slices
1 zucchini, cut into 1/4-inch slices
2 Tablespoons olive oil
salt & pepper to taste
4 ounces blue cheese, crumbled
3 ounces cream cheese, softened
1 large egg
1 Tablespoon grated Parmesan cheese
2 refrigerated pie crusts


1. Toss eggplant, mushrooms, bell pepper and zucchini with olive oil in large roasting pan. Season with salt and pepper. Roast for 12-15 minutes at 450 degrees, or until the vegetables are tender, stirring once or twice.

2. Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.

3. Unfold each pie pastry on baking sheet and pinch any tears. Spread 1/2 of the cheese mixture to within 2 inches of the edge of each pastry. Arrange vegetables over the cheese and fold the pastry over from the edges, making a lip around the pastry so that it partially covers the filling.

4. Preheat oven to 400 degrees. Bake for 20 minutes or until the pastry is brown.

Brie and roasted vegetable pie recipe

A crumbly cheese pastry encases roasted vegetables in this easy-to-make free-form tart.

Make the pastry in a food processor to save time.


  • 1 courgette, sliced
  • 1 yellow and 1 red pepper, deseeded and thickly sliced
  • 1 red pepper, deseeded and thickly sliced
  • 8 cherry tomatoes
  • 1 small red or white onion, sliced
  • 1 tbsp olive oil
  • 100 g British Brie, cut into chunks
  • 2 tsp sesame seeds
  • 1 courgette, sliced
  • 1 yellow and 1 red pepper, deseeded and thickly sliced
  • 1 red pepper, deseeded and thickly sliced
  • 8 cherry tomatoes
  • 1 small red or white onion, sliced
  • 1 tbsp olive oil
  • 3.5 oz British Brie, cut into chunks
  • 2 tsp sesame seeds
  • 1 courgette, sliced
  • 1 yellow and 1 red pepper, deseeded and thickly sliced
  • 1 red pepper, deseeded and thickly sliced
  • 8 cherry tomatoes
  • 1 small red or white onion, sliced
  • 1 tbsp olive oil
  • 3.5 oz British Brie, cut into chunks
  • 2 tsp sesame seeds
  • 200 g plain flour
  • 1 pinch salt
  • 75 g white vegetable fat, chilled and cut into pieces
  • 50 g mature Cheddar cheese, grated
  • 1 egg, beaten
  • 7.1 oz plain flour
  • 1 pinch salt
  • 2.6 oz white vegetable fat, chilled and cut into pieces
  • 1.8 oz mature Cheddar cheese, grated
  • 1 egg, beaten
  • 7.1 oz plain flour
  • 1 pinch salt
  • 2.6 oz white vegetable fat, chilled and cut into pieces
  • 1.8 oz mature Cheddar cheese, grated
  • 1 egg, beaten


  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 4


  1. Preheat the oven to 200°C / fan 180°C / Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix. Roast for 20 minutes. Cool.
  2. Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.
  3. Roll out the pastry on a lightly floured surface into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.
  4. Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.
  5. Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.

You might also like


Do you want to comment on this article? You need to be signed in for this feature

Ottolenghi’s Very Full Roasted Vegetable Tart

Fabulous Roasted Veggie Tart from Ottolenghi, one of the most famous cafés in London!

Did I hear you thinking that you really need to be eating more veggies? I’ve got quite the the perfect recipe for you a delightful meal-in-one tart recipe from Ottolenghi, one of the most famous cafés in London – it’s loaded with fresh veggies and so delicious, you’ll never miss the meat!

I made this fabulous tart for dinner last night and invited my son and daughter-in-law. It was a perfect, light, Mediterranean-style dinner with a salad and some crusty bread. We all mmmmm-ed throughout the meal and declared it quite “blog-worthy”! You won’t believe the cast of veggie-characters included in this lovely tart eggplant, zucchini, red and yellow bell peppers, sweet potatoes, onions and tomatoes all tied together with with a yummy filling that includes ricotta and feta cheeses along with eggs and cream.

It does take some time to put this tart together since all the vegetables need to be diced and roasted, but the work can be done early in the day and a purchased crust eliminates extra effort. I did make a homemade crust this time, but decided I won’t bother in the future as the delicious veggies and cheeses are definitely the stars of the show in this wonderful tart.

Build a Charcuterie Board Like A Pro

You could definitely swap veggies depending on your taste and the season. The fresh thyme could also be exchanged for rosemary, sweet basil or a combination of fresh herbs. To save a bit more time, substitute a jar of roasted peppers for the red and yellow bell peppers. I think goat cheese would be a delicious replacement for the ricotta – I guess what I’m trying to say is that this recipe is not only incredibly delicious, it’s extremely versatile. You must try it, it’s a keeper.

Roasted Vegetable Tart

A really easy tart that it is delicious warm or cold.


For the pie crust

  • ½ cup plain flour
  • ½ cup wholemeal flour
  • 5 tablespoons vegan margarine
  • 3 tablespoons cold water

For the filling

  • 1 red onion chopped coarsely
  • 1 red, orange or yellow pepper, sliced thickly
  • 1 courgette, sliced into 1 cm rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cloves of garlic
  • 1 tablespoon thyme, chopped finely
  • 1 tablespoon rosemary, chopped finely
  • 1 teaspoon smoked paprika


Set the oven to 190°C/375°F/gas mark 5.

Mix the flour and salt in a large bowl.

Cut in the margarine with a knife until the mix is like breadcrumbs.

Add the cold water until the mix forms a dough.

Wrap the dough in baking parchment and place in the fridge for ½ hour.

Place all the chopped vegetables and herbs in a baking tray and toss in the olive oil.

Bake the vegetables for 25 minutes until tender and leave to cool.

Roll out the dough to 5 mm thickness and place in a tart dish.

Blind bake in the oven for 15 minutes.

Add the vegetables to the tart and bake for a further 30 minutes or until the crust is golden brown.

Roasted Vegetable Tart with Eggplant Crust

Here’s an all vegetable tart with an extra healthy spin on a it because there’s no pastry involved when putting it together!

Thick sturdy slices of roasted eggplant form the perfect crust to encase all your vegetables, it’s healthy, much lighter and very pretty in it’s presentation.

Simple to do with just a little prep work of roasting or grilling your vegetables ahead of time, then all you do is layer the cooked eggplant all around your tart pan, your favorite cheese will bind it all together.

Arrange all your vegetables on top and then place it all into the oven.

The cheese will bond everything together when melted, and the top will be nice and golden, just like this!

It’s crispy on the edges and creamy in the middle. Would you care for a slice?

Watch the video: Τάρτα με γέμιση cheesecake u0026 μαρμελάδα φράουλα. Yiannis Lucacos (July 2022).


  1. Faura

    I will tear everyone who is against us!

  2. Ulger

    What a necessary sentence ... great, remarkable idea

  3. Maris

    You are making a mistake. I can defend my position. Email me at PM, we'll talk.

  4. Gorre

    Did I miss something?

  5. Kuhlbert

    I will keep silent maybe just

  6. Darcio

    In it something is. Thank you for help in this question, now I will not admit such error.

Write a message