Best-Roasted Vegetable Tart with Herb Crust
A vibrant tart featuring seasonal vegetables baked in a flaky herb crust, finished with a zesty lemon-herb drizzle for a perfect vegetarian centerpiece. This sheet pan ready in about 90 minutes layers all-purpose flour, cold unsalted butter, ice water 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 3 tbsp ice water
- 1 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1/4 cup fresh basil
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour with 1/2 tsp salt until combined, then add 1/2 cup cold unsalted butter and pulse until crumbly. Add 3 tbsp ice water and pulse until dough forms a ball. Chill 30 minutes.
- Step 2: Roll dough into a 12-inch circle on a floured surface, transfer to a parchment-lined baking sheet, and trim edges. Prick base with a fork. Bake crust 15 minutes until golden. Let cool 10 minutes.
- Step 3: While crust bakes, slice 1 medium zucchini and 1 medium yellow squash into 1/4-inch rounds, seed 1 red bell pepper and slice into thin strips, and halve 1 cup cherry tomatoes. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange vegetables over crust in concentric circles.
- Step 4: Bake 25-30 minutes until vegetables are tender and edges are golden. Drizzle with 1/4 cup fresh basil, 1 tbsp lemon juice, and a sprinkle of extra basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Roasted Vegetable Tart with Herb Crust take to make?
Total time is about 90 minutes (45 min prep + 45 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 Best-Roasted Vegetable Tart with Herb Crust?
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 Best-Roasted Vegetable Tart with Herb Crust?
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 Best-Roasted Vegetable Tart with Herb Crust 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 should I serve with Best-Roasted Vegetable Tart with Herb Crust?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
