Best Vegetarian Tart Recipes for Easy Delicious Meals

Are you looking to impress your friends and family with delicious, colorful, and wholesome vegetarian tarts? You’re in the right place!

Vegetarian tarts are a fantastic way to showcase fresh vegetables, vibrant herbs, and creamy cheeses all encased in a buttery, flaky crust. Whether you want a light lunch, an elegant appetizer, or a hearty dinner, these tarts tick all the boxes.

They’re easy to make, visually stunning, and perfect for any season. From Mediterranean-inspired flavors to classic French-style quiches, vegetarian tarts offer something for everyone.

In this post, I’m sharing some of the best vegetarian tart recipes that are sure to become staples in your kitchen. Prepare to delight your taste buds and elevate your cooking game!

Why You’ll Love This Recipe

Vegetarian tarts combine the best of textures and flavors — crisp crust, creamy fillings, and fresh vegetable bursts. They’re incredibly versatile, allowing you to swap in whatever seasonal veggies you have on hand.

Plus, they’re perfect for entertaining because you can prepare them ahead of time and serve warm or at room temperature.

These recipes are packed with wholesome ingredients and require no meat, making them ideal for vegetarians and anyone wanting to add more plant-based meals to their diet. And best of all, they’re as delicious as they are beautiful, making every bite a celebration of fresh food.

Ingredients

• For the Tart Crust: 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water
• For the Filling Options (varies by recipe):
• 2 medium zucchinis, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese or goat cheese
• 2 large eggs
• 1/2 cup heavy cream or whole milk
• 2 cloves garlic, minced
• Fresh herbs (thyme, basil, oregano) to taste
• Salt and pepper to taste
• Olive oil for drizzling

Equipment

• Tart pan with removable bottom (9-inch recommended)
• Mixing bowls
• Rolling pin
• Whisk
• Sharp knife and cutting board
• Oven
• Pastry brush (optional)
• Measuring cups and spoons

Instructions

1. Prepare the tart crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add ice water: Gradually add the ice water, one tablespoon at a time, mixing just until the dough holds together when pressed. Avoid overworking the dough.
3. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven: Set to 375°F (190°C).
5. Roll out the dough: On a floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to the tart pan, pressing it into the edges and trimming any excess.
6. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden.
7. Prepare the filling: In a bowl, whisk eggs and cream together. Stir in the cheese, minced garlic, salt, pepper, and chopped herbs.
8. Assemble the tart: Arrange the sliced vegetables evenly on the crust. Pour the egg and cheese mixture over the vegetables. Drizzle with a little olive oil.
9. Bake: Bake the tart for 30-35 minutes until the filling is set and the top is golden brown.
10. Cool and serve: Let the tart cool for 10 minutes before slicing. Garnish with fresh herbs if desired.

Tips & Variations

“For a gluten-free crust option, try using almond flour mixed with a bit of tapioca starch!”

Mix up the vegetables based on what’s fresh and in season. Consider roasted bell peppers, sautéed mushrooms, or caramelized onions for added depth.

You can swap the cheese for feta or a vegan cheese substitute to fit your dietary needs.

To make the tart vegan, substitute the eggs and cream with silken tofu blended with nutritional yeast and a bit of turmeric for color. Don’t forget to check out our Classico Sun Dried Tomato Alfredo Sauce Recipe to add a creamy sauce drizzle on top!

Nutrition Facts

Serving Suggestions

These vegetarian tarts are perfect served alongside a crisp green salad or a bowl of homemade soup. For a delightful contrast, try pairing with a chilled glass of white wine or a sparkling water infused with lemon.

If you’re hosting a brunch, cut the tart into small squares and serve with fresh fruit and a sweet treat like the Cinnamon Pecan Ice Cream Recipe for dessert.

Best Vegetarian Tart Recipes

Mediterranean Vegetable Tart

This tart bursts with Mediterranean flavors—roasted eggplant, zucchini, sun-dried tomatoes, and olives—layered on a creamy ricotta base.

Ingredients

• 1 prepared tart crust
• 1 cup ricotta cheese
• 1 small eggplant, diced and roasted
• 1 medium zucchini, thinly sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C). Blind bake the tart crust as described above.
2. Mix ricotta, garlic, oregano, salt, and pepper in a bowl. Spread evenly over the pre-baked crust.
3. Arrange roasted eggplant, zucchini slices, sun-dried tomatoes, and olives on top of the ricotta mixture.
4. Bake for 30-35 minutes until the vegetables are tender and the crust is golden.
5. Garnish with fresh basil before serving.

Spinach and Feta Quiche Tart

A classic quiche filled with fresh spinach, tangy feta cheese, and a creamy custard filling. Perfect for breakfast or a light dinner.

Ingredients

• 1 prepared tart crust
• 3 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 3 large eggs
• 1 cup heavy cream
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C) and blind bake the crust as usual.
2. Sauté the spinach in olive oil just until wilted. Let cool slightly.
3. Whisk eggs, cream, nutmeg, salt, and pepper in a bowl.
4. Combine spinach and feta and spread evenly in the crust.
5. Pour egg mixture over the filling and bake for 35-40 minutes until set.
6. Allow to cool for 10 minutes before serving.

Caramelized Onion and Goat Cheese Tart

A rich and flavorful tart with sweet caramelized onions balanced by the tangy creaminess of goat cheese. A gourmet favorite!

Ingredients

• 1 prepared tart crust
• 3 large onions, thinly sliced
• 2 tablespoons butter
• 1 teaspoon sugar
• 4 oz goat cheese, crumbled
• 2 large eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat oven to 375°F (190°C) and blind bake the crust.
2. Caramelize onions: Heat butter in a skillet over medium heat. Add onions and sugar; cook slowly for 20-25 minutes until golden and soft.
3. Whisk eggs and cream with salt and pepper.
4. Spread caramelized onions over the crust; sprinkle goat cheese on top.
5. Pour egg mixture evenly over the tart.
6. Bake for 30-35 minutes until filling is firm and lightly browned.
7. Garnish with fresh thyme before serving.

Explore More Delicious Recipes

Looking for complementary dishes to serve with your vegetarian tarts? Check out these delightful recipes:

• Classico Sun Dried Tomato Alfredo Sauce Recipe – a perfect creamy sauce to drizzle over your tart slices.
• Cinnamon Pecan Ice Cream Recipe – a sweet treat to enjoy after your savory meal.
• Cheese Penny Recipe – a cheesy baked good that pairs wonderfully with any tart.

Conclusion

Vegetarian tarts are a wonderful way to enjoy a flavorful, nutritious, and visually appealing meal without the need for meat. These tarts are highly adaptable, making them suitable for any season or occasion.

Whether you’re a seasoned cook or a beginner, the simple steps and wholesome ingredients make these recipes accessible and satisfying. Plus, they bring vibrant colors and fresh tastes to your table that everyone will love.

Don’t hesitate to experiment with different veggies, cheeses, and herbs to make these tarts your own. And remember, the joy of cooking is in sharing your creations with friends and family.

Happy baking, and be sure to explore more recipes on our site for even more culinary inspiration!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegetarian Tart”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and savory vegetarian tart packed with fresh vegetables and herbs. Perfect for a light lunch or elegant appetizer.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 sheet puff pastry, thawed”, “1 cup cherry tomatoes, halved”, “1 medium zucchini, thinly sliced”, “1/2 cup ricotta cheese”, “1/4 cup grated Parmesan cheese”, “1/4 cup fresh basil leaves, chopped”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “Salt to taste”, “Black pepper to taste”, “1 teaspoon dried oregano”, “1 egg, beaten (for egg wash)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Roll out puff pastry on a baking sheet lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Spread ricotta cheese evenly over the pastry, leaving a 1-inch border.”}, {“@type”: “HowToStep”, “text”: “Arrange zucchini slices and cherry tomatoes on top.”}, {“@type”: “HowToStep”, “text”: “Sprinkle garlic, Parmesan, basil, oregano, salt, and pepper over the vegetables.”}, {“@type”: “HowToStep”, “text”: “Fold the edges of the pastry over the filling, creating a border.”}, {“@type”: “HowToStep”, “text”: “Brush the pastry edges with beaten egg.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil over the vegetables.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-35 minutes until pastry is golden and vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Let tart cool for 5 minutes before slicing and serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “8 g”, “fatContent”: “18 g”, “carbohydrateContent”: “22 g”}}