Showcase seasonal vegetables in this stunning Roasted Vegetable Tart—a colorful, savory tart that's perfect as a vegetarian main course or impressive side dish for holiday entertaining. This Mediterranean vegetable tart features a flaky homemade crust filled with herb-infused ricotta and topped with beautifully arranged roasted zucchini, bell peppers, eggplant, tomatoes, and squash, all seasoned with Calicutts Mediterranean Spice Blend. Ideal for Christmas brunch, Easter dinner, or any gathering where you want to serve something both beautiful and delicious, this rustic vegetable galette delivers restaurant-worthy presentation while celebrating the natural flavors of fresh produce. The combination of creamy herb ricotta, caramelized roasted vegetables, and buttery crust creates a satisfying dish that appeals to vegetarians and meat-eaters alike, making it the perfect centerpiece when you need an elegant, make-ahead recipe that looks as gorgeous as it tastes—simply slice and serve warm or at room temperature.
- by Jessica Hughes
Roasted Vegetable Tart
- by Jessica Hughes
Roasted Vegetable Tart
Servings
8-10
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
Crust
1½ C All-purpose flour
1/2 tsp Salt
1/2 C Cold butter, cubed
4-5 Tbsp Ice water
Filling
1 Zucchini, medium-sized and sliced into rounds
1 Yellow squash, sliced into rounds
1 Red bell pepper, cut into strips
1 Yellow bell pepper, cut into strips
1 Eggplant, small-sized and sliced into rounds
1 Red onion, cut into wedges
2 C cherry tomatoes
4 Garlic cloves, peeled
4 Tbsp Olive oil
1 Tbsp Calicutts Mediterraean Spice Blend
Spread
1 C Ricotta cheese
1/4 C Goat cheese
1 Egg
2 Tbsp Raye's European Mustard
2 Tbsp Basil, fresh and chopped
Zest of 1 lemon
Calicutts Salt and Pepper Blend
Topping
1/4 C Parmesan cheese, grated
Fresh basil leaves
Balsamic glaze
Directions
Make crust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water 1 tbsp at a time until dough forms. Wrap and refrigerate 30 minutes.
Preheat oven to 425°F.
Toss all vegetables with olive oil and Mediterranean Spice Blend. Spread on baking sheets.
Roast 25-30 minutes until tender and slightly caramelized. Let cool.
Reduce oven to 375°F.
Roll dough into rectangle, about 10x14". Transfer to parchment-lined baking sheet.
Mix ricotta, goat cheese, egg, garlic mustard, basil, lemon zest, salt, and pepper.
Spread cheese mixture over dough, leaving 1.5" border.
Arrange roasted vegetables artfully over cheese layer.
Fold edges of dough over, creating rustic border.
Brush crust with olive oil and sprinkle with Parmesan.
Bake 30-35 minutes until crust is golden brown.
Let cool 10 minutes. Garnish with fresh basil and drizzle with balsamic glaze.
Slice and serve warm or at room temperature.
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