Roasted vegetable tart
Discover the flavors of the Mediterranean with our Roasted Vegetable Tart featuring an olive oil pastry. This delectable tart is packed with roasted onions, zucchinis, tomatoes, garlic, and red pepper, and is elevated with the savory goodness of feta cheese, chives, and olives. Topped with grated parmesan, this dish makes a perfect main course or a delightful side. Enjoy a golden, flaky crust made from all-purpose white wheat flour, bound together with a touch of egg and water. A feast for both the eyes and the taste buds, ready to impress at any meal!
- 11 May 2025
- Cook time 75 min
- Prep time 70 min
- 8 Servings
- 13 Ingredients
Roasted vegetable tart with olive oil pastry is a delightful dish that blends vibrant roasted vegetables with a flaky, tender olive oil pastry. This savory tart is enhanced by the richness of feta cheese and the aromatic touch of chives and olives, making it a perfect main course or delicious side dish for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Slice the onion, zucchini, and red pepper into thin strips. Cut the tomatoes into wedges.
- Mince the garlic cloves.
- Spread the sliced onion, zucchini, red pepper, and tomato wedges on a large baking sheet.
- Drizzle with 1/4 cup of olive oil and sprinkle with minced garlic, salt, and pepper to taste.
- Toss the vegetables to coat evenly with the oil and seasonings.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
- In a large mixing bowl, combine the all-purpose flour and grated parmesan cheese.
- Make a well in the center of the flour mixture and add the beaten egg, remaining 1/4 cup of olive oil, and water.
- Mix the ingredients together until a dough forms. If the dough is too dry, add a little more water, a tablespoon at a time. If it's too wet, add a small amount of flour.
- Knead the dough briefly on a lightly floured surface until smooth.
- Roll the dough out into a circle large enough to fit into a 9-inch (23cm) tart pan. Press the dough into the bottom and up the sides of the tart pan, trimming away any excess.
- Reduce the oven temperature to 375°F (190°C).
- Evenly spread the roasted vegetables over the pastry crust.
- Sprinkle the crumbled feta cheese, chopped chives, and sliced olives over the top of the vegetables.
- Place the tart in the oven and bake at 375°F (190°C) for 30-35 minutes, or until the pastry is golden brown and the cheese is melted and lightly browned.
6. Cool and Serve:
- Remove the tart from the oven and let it cool slightly on a wire rack.
- Slice and serve warm or at room temperature.
Tips:
- For an extra crispy pastry, ensure your oven is properly preheated before baking.
- Roast the vegetables until they are slightly caramelized for enhanced flavor.
- Let the tart cool slightly before slicing to ensure clean cuts.
- Feel free to experiment with additional herbs such as rosemary or thyme for added aromatic depth.
This roasted vegetable tart is not only flavorful but also packed with nutrients from the fresh vegetables. The combination of the crunchy pastry and the juicy, roasted veggies, together with the tangy feta cheese, creates a symphony of textures and tastes. Enjoy this tart warm or at room temperature for the best experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 2.70g | 7% |
| Sugar 3.94g | 4% |
| Fat | |
| Fat 24g | 29% |
| Saturated 7g | 23% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 40mg | 7% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 1.38mg | 9% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.59ug | 25% |
| Vitamin C 30mg | 32% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 1.68mg | 15% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 360mg | 11% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 1.71mg | 16% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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