Basque Roasted Vegetable Tart with Txakoli Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rustic tart featuring seasonal vegetables roasted until caramelized, bound in a creamy egg-and-txakoli wine custard, perfect for a light lunch or dinner. This basque-inspired vegetarian ready in about 60 minutes layers sheet, thawed puff pastry sheet, thinly sliced zucchini, diced red bell pepper 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 285 calories and feeds 6, 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.

★ 3.5 (13 ratings) Prep: 25 min Cook: 35 min Serves 6 Basque cuisine 285 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15 minutes until edges are caramelized and vegetables are tender.
  2. Step 2: While vegetables roast, whisk together eggs, heavy cream, txakoli wine, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl until smooth. Stir in 1 tsp chopped thyme.
  3. Step 3: Roll out puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and dock the bottom with a fork. Prick the edges to prevent bubbling.
  4. Step 4: Arrange roasted vegetables evenly over the pastry base. Pour the egg mixture over vegetables until the tart is filled to the top, leaving a 1/2-inch border.
  5. Step 5: Bake for 25-30 minutes until the custard is set and golden brown on top. Sprinkle with 1/4 cup grated Manchego cheese and 1 tsp chopped thyme. Return to oven for 5 minutes to melt cheese.
  6. Step 6: Cool for 10 minutes before slicing. Serve warm or at room temperature with a side salad.

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Frequently asked questions

How long does Basque Roasted Vegetable Tart with Txakoli Wine take to make?

Total time is about 60 minutes (25 min prep + 35 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 Basque Roasted Vegetable Tart with Txakoli Wine?

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 Basque Roasted Vegetable Tart with Txakoli Wine?

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 Basque Roasted Vegetable Tart with Txakoli Wine for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Basque Roasted Vegetable Tart with Txakoli Wine?

Basque vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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