A vegetable tart is a true showstopper, combining vibrant colors and fresh flavors into one delightful dish. Whether served as a main course or a side, this tart is as versatile as it is visually appealing. Its layers of crisp-tender vegetables, herbed pesto, and flaky crust make it an elegant addition to any table, perfect for casual dinners or special occasions.
Ingredients Overview
The foundation of this dish is its core ingredients, each playing a significant role in building its distinct flavor and texture. Fresh zucchini, yellow squash, and carrots provide a medley of colors and a balance of sweetness and earthiness. A no-fail pie crust serves as the perfect base, delivering a flaky texture that contrasts beautifully with the tender vegetables.
The sundried tomato pesto adds a rich depth of flavor, blending tangy and savory notes with a touch of aromatic basil and garlic. Parmesan cheese enhances the pesto with a nutty, salty finish, while fresh herbs like rosemary, thyme, and oregano lend a fragrant, rustic quality. For dietary variations, gluten-free crusts or vegan cheese are excellent substitutes without compromising on taste.
Step-by-Step Preparation
Preparing the crust is a critical step in achieving the tart’s flaky base. Chilling the dough ensures that the butter or fat stays solid, resulting in a crust that holds its shape during baking. Roll the dough evenly, ensuring it fits the tart pan snugly, and trim any excess to create a neat edge.
Thinly slicing the vegetables is essential for both presentation and even cooking. Use a mandoline, vegetable peeler, or sharp knife to create uniform strips. Alternating vibrant hues of zucchini, yellow squash, and carrots adds visual appeal, while their varying textures create a harmonious bite.
Blind baking the crust prevents it from becoming soggy once the pesto and vegetables are added. Line the crust with parchment paper and use pie weights or dried beans to keep the base flat. This step ensures the crust retains its crispness, even after the tart is baked.
Creating the pesto is straightforward yet rewarding. Blend sundried tomatoes, basil, and garlic into a coarse mixture, gradually adding olive oil until a smooth, spreadable paste forms. Season the pesto to taste, adjusting for personal preferences. Spread it evenly across the tart base, layering a flavorful foundation for the vegetables.
Arranging the vegetables is both an art and a science. Begin with a tightly rolled vegetable slice in the center and continue wrapping additional strips in concentric circles. Alternating colors enhances the tart’s aesthetic appeal, making it a feast for the eyes as well as the palate.
Bake the tart at 350°F for 45 to 50 minutes, allowing the vegetables to soften while maintaining a slight crunch. Cooling the tart briefly before slicing ensures clean cuts and a beautiful presentation.
Recipe Tips
Choosing the right vegetables:
Use firm, fresh vegetables that are easy to slice and retain their shape during baking.
Preventing a soggy crust:
Always chill the dough before blind baking and ensure the crust cools completely before adding the filling.
Achieving a vibrant pattern:
Alternate vegetable colors consistently to create an eye-catching design.
Customizing the flavor:
Experiment with different herbs or add chili flakes for a hint of spice.
What to Serve With This Recipe
Pair this tart with a simple mixed green salad tossed in a light vinaigrette to balance its richness. For a heartier meal, serve it alongside roasted potatoes or a comforting soup like creamy leek or tomato bisque. A crisp white wine or a light rosé perfectly complements the tart’s fresh and savory flavors, making it an ideal choice for gatherings.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place slices in an oven at 350°F for a few minutes to restore the crust’s flakiness without overcooking the vegetables. For a creative twist, use leftover tart slices as a filling for sandwiches or wraps.
Frequently Asked Questions
Can I make this tart ahead of time?
Yes, the crust can be prepared and baked in advance, and the vegetables can be sliced and stored until assembly.
What are good substitutes for sundried tomatoes in the pesto?
Roasted red peppers or artichokes are excellent alternatives that provide a unique flavor profile.
How can I make this tart vegan-friendly?
Use a vegan crust and substitute dairy-free cheese or omit the parmesan entirely.
The vegetable tart is a perfect harmony of flavor, texture, and presentation. Its simple preparation allows for endless customization, inviting you to experiment with your favorite vegetables and herbs. Whether served warm or at room temperature, it’s a dish that’s sure to impress at any meal.
Ingredients
1 large zucchini
1 large yellow squash
2–3 medium carrots
1 no-fail pie crust
1 cup sundried tomatoes, packed in oil and drained
1/4 cup basil leaves
2 cloves garlic
1/2 cup olive oil, divided
1/4 cup shredded parmesan (optional)
2 tablespoons chopped fresh herbs (such as rosemary, thyme, or oregano)
Salt and pepper, to taste
Instructions
Begin by preparing the No-Fail Pie Crust (or a suitable gluten-free or vegan alternative, based on your dietary needs). Once the dough is ready, chill it in the refrigerator for about 30 minutes to firm it up.
While the dough is chilling, prepare the vegetables. Trim the ends of the zucchini, yellow squash, and carrots, then use a mandoline, vegetable peeler, or sharp knife to cut them into thin, even strips.
Preheat your oven to 350°F. Lightly grease a 9-inch tart pan. Roll the chilled dough out on a floured surface until it’s slightly larger than the pan. Gently transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess overhang to create a clean edge. Chill the dough-lined tart pan in the refrigerator for another 15 minutes to ensure it holds its shape during baking.
To blind bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, or until the edges are just starting to turn golden. Remove from the oven, carefully take out the weights and parchment paper, and let the crust cool.
While the crust cools, prepare the pesto. In a food processor or blender, combine the sundried tomatoes, basil leaves, and garlic. Pulse a few times to break down the ingredients. Gradually drizzle in 1/4 cup of olive oil while pulsing, until the mixture forms a smooth, spreadable paste. Season with salt and pepper to taste.
Spread the prepared pesto evenly across the bottom of the tart crust. Sprinkle with shredded parmesan cheese, if desired, for an extra layer of flavor.
Take one vegetable slice, lightly coat it in olive oil (or use a pastry brush to apply the oil), and roll it into a tight spiral. Place this rolled vegetable slice at the center of the tart. Continue adding vegetable strips, wrapping them around the center spiral in concentric circles, alternating the vegetables for a colorful pattern, until the tart is fully assembled.
Brush the top of the arranged vegetables with any remaining olive oil, ensuring they’re well-coated. Sprinkle with salt, pepper, and the chopped fresh herbs for a fragrant finish.
Bake the tart in the preheated oven for 45 to 50 minutes, or until the vegetables are tender but still slightly crisp. Allow the tart to cool in the pan for about 10 minutes before slicing and serving. Enjoy this visually stunning and flavorful dish warm or at room temperature.
Vegetable Tart Recipe
Ingredients
- 1 large zucchini
- 1 large yellow squash
- 2 –3 medium carrots
- 1 no-fail pie crust
- 1 cup sundried tomatoes packed in oil and drained
- 1/4 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil divided
- 1/4 cup shredded parmesan optional
- 2 tablespoons chopped fresh herbs such as rosemary, thyme, or oregano
- Salt and pepper to taste
Instructions
- Begin by preparing the No-Fail Pie Crust (or a suitable gluten-free or vegan alternative, based on your dietary needs). Once the dough is ready, chill it in the refrigerator for about 30 minutes to firm it up.
- While the dough is chilling, prepare the vegetables. Trim the ends of the zucchini, yellow squash, and carrots, then use a mandoline, vegetable peeler, or sharp knife to cut them into thin, even strips.
- Preheat your oven to 350°F. Lightly grease a 9-inch tart pan. Roll the chilled dough out on a floured surface until it’s slightly larger than the pan. Gently transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess overhang to create a clean edge. Chill the dough-lined tart pan in the refrigerator for another 15 minutes to ensure it holds its shape during baking.
- To blind bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, or until the edges are just starting to turn golden. Remove from the oven, carefully take out the weights and parchment paper, and let the crust cool.
- While the crust cools, prepare the pesto. In a food processor or blender, combine the sundried tomatoes, basil leaves, and garlic. Pulse a few times to break down the ingredients. Gradually drizzle in 1/4 cup of olive oil while pulsing, until the mixture forms a smooth, spreadable paste. Season with salt and pepper to taste.
- Spread the prepared pesto evenly across the bottom of the tart crust. Sprinkle with shredded parmesan cheese, if desired, for an extra layer of flavor.
- Take one vegetable slice, lightly coat it in olive oil (or use a pastry brush to apply the oil), and roll it into a tight spiral. Place this rolled vegetable slice at the center of the tart. Continue adding vegetable strips, wrapping them around the center spiral in concentric circles, alternating the vegetables for a colorful pattern, until the tart is fully assembled.
- Brush the top of the arranged vegetables with any remaining olive oil, ensuring they’re well-coated. Sprinkle with salt, pepper, and the chopped fresh herbs for a fragrant finish.
- Bake the tart in the preheated oven for 45 to 50 minutes, or until the vegetables are tender but still slightly crisp. Allow the tart to cool in the pan for about 10 minutes before slicing and serving. Enjoy this visually stunning and flavorful dish warm or at room temperature.
Notes
-
Prepare components ahead of time for easier day-of assembly:
- Make and refrigerate or freeze the pie crust.
- Prepare the pesto and store it in the refrigerator or freezer.
- Slice the vegetables a day in advance.
- Store the finished tart in the refrigerator for up to 5 days.
- Reheat the tart in a 350°F oven for 20-25 minutes or enjoy it at room temperature.
