Basin & Marot's Herb-Infused Roasted Vegetable Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant tart filled with roasted seasonal vegetables and fresh herbs, baked in buttery pastry — inspired by Brussels' natural wine merchants and local produce. This belgian-inspired vegetarian (vegetarian) ready in about 70 minutes layers sheet (14x9 inches) puff pastry, cherry tomatoes, thinly sliced red onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (10 ratings) Prep: 30 min Cook: 40 min Serves 8 Belgian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (204°C). Roll 1 sheet puff pastry to 12x8 inches on a floured surface, transfer to a parchment-lined baking sheet, and prick with a fork.
  2. Step 2: Toss 1 medium zucchini (sliced 1/4-inch rounds), 1 medium eggplant (sliced 1/4-inch rounds), 1 cup cherry tomatoes, and 1/2 thinly sliced red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly over pastry.
  3. Step 3: Bake for 20 minutes until vegetables are tender and edges golden.
  4. Step 4: Whisk together 1/4 cup fresh basil, 1 tbsp fresh thyme, 2 tbsp grated Parmesan, 1/4 cup crème fraîche, and 1/4 cup heavy cream in a bowl.
  5. Step 5: Spread herb mixture evenly over roasted vegetables.
  6. Step 6: Return to oven and bake for 10 minutes until filling is bubbly and pastry is golden.
  7. Step 7: Cool for 5 minutes, slice into 8 pieces, and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Basin & Marot's Herb-Infused Roasted Vegetable Tart take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Basin & Marot's Herb-Infused Roasted Vegetable Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Basin & Marot's Herb-Infused Roasted Vegetable Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basin & Marot's Herb-Infused Roasted Vegetable Tart for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Basin & Marot's Herb-Infused Roasted Vegetable Tart vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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