If you are looking for a stunning yet simple dish that celebrates fresh vegetables and flaky pastry, this veg tart recipe is a must-try. Perfect for a light lunch, brunch, or even a side dish for dinner, this tart bursts with vibrant colors and wholesome flavors.
Combining a crisp golden crust with a medley of sautéed vegetables and a creamy, cheesy filling, it’s both comforting and elegant. Whether you’re a seasoned vegetarian or simply want to eat more greens, this recipe is versatile and easy to customize with whatever veggies you have on hand.
The beauty of this veg tart lies in its balance of textures and flavors — the buttery crust giving way to tender, flavorful veggies, enhanced with aromatic herbs and a touch of cheese or vegan alternative.
Plus, it’s a great way to impress guests or enjoy a cozy homemade meal. Dive into this recipe, and you’ll soon see why it’s a favorite for many home cooks.
Why You’ll Love This Recipe
This veg tart is incredibly versatile and perfect for any season. You can use fresh or roasted vegetables, making it adaptable to what’s available locally or in your fridge.
It’s a great way to sneak in a variety of nutrients without compromising on taste.
The preparation is straightforward — no complicated techniques needed, just a little chopping, sautéing, and assembling. The tart dough can be store-bought or homemade, depending on your preference and time.
It’s also a fantastic dish to make ahead of time and reheat, making meal planning easier.
Lastly, you can easily customize this recipe to suit dietary preferences, from vegan to gluten-free. For a dairy-free option, simply substitute the cheese with vegan cheese or a creamy cashew sauce.
This flexibility and flavor-packed profile make it a go-to recipe for weeknight dinners or special occasions alike.
Ingredients
- 1 sheet of puff pastry (about 9×12 inches, thawed if frozen)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup ricotta cheese or vegan ricotta alternative
- 1/2 cup shredded mozzarella or vegan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Equipment
- Baking sheet or tart pan
- Non-stick skillet or frying pan
- Mixing bowl
- Sharp knife
- Cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
- Oven
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease your tart pan.
- Prepare the puff pastry: Roll out the sheet on a floured surface if needed. Transfer it to the baking sheet or tart pan. Using a knife, lightly score a 1-inch border around the edge of the pastry, being careful not to cut all the way through.
- Cook the vegetables: Heat olive oil in a skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute.
- Add zucchini, bell pepper, and mushrooms: Cook for 5-7 minutes until veggies are tender but not mushy. Stir in the spinach and cook until wilted. Season with salt, pepper, and dried oregano. Remove from heat and let cool slightly.
- Spread the ricotta cheese: Evenly spread the ricotta over the pastry inside the scored border. This will create a creamy base for the vegetables.
- Distribute the sautéed vegetables: Spoon the veggie mixture over the ricotta layer. Arrange the cherry tomato halves on top, cut side up.
- Sprinkle shredded mozzarella: Evenly scatter the cheese over the top of the tart.
- Bake the tart: Place the tart in the preheated oven and bake for 20-25 minutes or until the pastry is golden and puffed, and the cheese is melted and bubbly.
- Cool and garnish: Remove the tart from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before slicing and serving.
Tips & Variations
“Use seasonal vegetables for the best flavor and freshness, and don’t be afraid to experiment with different cheeses or vegan alternatives.”
For a gluten-free version, try a gluten-free puff pastry or substitute with a savory gluten-free tart crust. Roasting the vegetables instead of sautéing adds a deeper flavor and a bit of caramelization that is delicious.
You can also add a layer of pesto or tapenade under the ricotta for an exciting twist.
Mix up the herbs — fresh thyme, rosemary, or tarragon work beautifully depending on your vegetable choices. For some extra protein, sprinkle toasted pine nuts or pumpkin seeds on top before baking.
Want to make it vegan? Use vegan puff pastry and swap ricotta and mozzarella for cashew cream or a store-bought vegan cheese.
This recipe pairs wonderfully with homemade sauces like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to drizzle on the side.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 30 g |
| Protein | 10 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Vitamin A | 25% DV |
| Vitamin C | 30% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
Serving Suggestions
This veg tart pairs beautifully with a crisp green salad and a light vinaigrette. Consider serving it alongside a chilled white wine or sparkling water with lemon for a refreshing balance.
For a heartier meal, add a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating or a side of roasted potatoes. It also makes a wonderful appetizer when cut into small squares for entertaining guests.
Leftovers can be refrigerated and reheated in the oven or air fryer to maintain the pastry’s crispiness. This makes it an excellent option for meal prep or packed lunches.
Conclusion
This veg tart recipe is a delightful way to enjoy seasonal vegetables wrapped in a flaky, buttery crust. Its versatility, ease of preparation, and balanced flavor profile make it a perfect dish for any occasion.
Whether you’re cooking for yourself, family, or friends, it offers a nutritious and satisfying option that’s sure to please.
By following this recipe, you’ll have a beautiful, colorful tart that highlights the best of fresh produce with a creamy, cheesy finish. Plus, the opportunity to customize with different vegetables, herbs, and cheeses or vegan alternatives means you can make it your own every time.
Don’t forget to explore more vegetable-inspired recipes on the site such as the Peruvian Vegetable Recipes for Flavorful Healthy Meals or treat yourself with a sweet finish like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy cooking and enjoy every bite!
📖 Recipe Card: Veg Tart Recipe
Description: A delicious and colorful vegetable tart perfect for a light lunch or dinner. It combines a flaky crust with a savory vegetable filling.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a baking sheet lined with parchment paper.
- Spread Dijon mustard evenly over the pastry, leaving a 1-inch border.
- Arrange zucchini, bell pepper, onion, and cherry tomatoes on the pastry.
- Drizzle olive oil over the vegetables and sprinkle with oregano, salt, and pepper.
- Top with mozzarella and Parmesan cheese.
- Fold the edges of the pastry inward to create a border.
- Bake for 30-35 minutes until pastry is golden and vegetables are tender.
- Let cool for 5 minutes before slicing and serving.
Nutrition: Calories: 280 kcal | Protein: 8 g | Fat: 18 g | Carbs: 22 g
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