Roasted Vegetable Tart (Printable)

A flaky pastry filled with caramelized vegetables and creamy cheese, perfect for brunch or light meals.

# Ingredient List:

→ Pastry

01 - 1 sheet ready-made puff pastry (approx. 8.8 oz), thawed if frozen

→ Vegetables

02 - 1 small zucchini, sliced into 1/4-inch rounds
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 small red onion, thinly sliced
06 - 5.3 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried herbes de Provence
09 - Salt and freshly ground black pepper, to taste

→ Filling

10 - 3.5 oz crème fraîche or sour cream
11 - 2 large eggs
12 - 2.6 oz grated Gruyère or Emmental cheese
13 - 1 tbsp fresh basil, chopped (plus extra for garnish)

# Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on tray. Drizzle with olive oil, sprinkle with herbes de Provence, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20–25 minutes, turning halfway through, until lightly caramelized. Allow to cool slightly.
04 - Reduce oven temperature to 350°F. Roll out puff pastry and fit into a 9-inch tart pan. Trim excess and prick base with a fork.
05 - In a bowl, whisk crème fraîche, eggs, grated cheese, fresh basil, salt, and pepper until combined.
06 - Spread filling over pastry base evenly. Arrange roasted vegetables on top in a uniform layer.
07 - Bake for 25–30 minutes until filling is set and pastry is golden brown.
08 - Let tart cool for 10 minutes before slicing. Garnish with additional fresh basil if desired.

# Expert Advice:

01 -
  • This tart feels like a secret gift of fresh, caramelized veggies wrapped in buttery pastry that you get to keep all to yourself or share happily
  • It became my go-to when I wanted something versatile enough for brunch or a light dinner without fuss
02 -
  • Roasting the vegetables until just caramelized is key; it deepens flavors and prevents sogginess
  • Using fresh basil last minute adds a burst of freshness that transforms the tart
03 -
  • letting the roasted vegetables cool slightly helps prevent a soggy pastry
  • pricking the pastry base keeps it beautifully crisp instead of puffing up

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