Genuine Smoked Paprika Vegetable Tart
A savory tart with caramelized onions, roasted peppers, and a smoky cheese crust, perfect for brunch or light dinner. This mediterranean-inspired vegetarian ready in about 58 minutes layers sheet (about 8 oz) phyllo dough, olive oil, 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 320 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 sheet (about 8 oz) phyllo dough
- 2 tbsp olive oil
- 1, thinly sliced red onion
- 1, sliced into thin strips red bell pepper
- 1 medium, thinly sliced zucchini
- 1 tsp smoked paprika
- 3 oz, crumbled feta cheese
- 2 tbsp, chopped fresh basil
- 1/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with 1 tbsp olive oil. Layer 1 sheet phyllo dough, brushing each sheet with 1/2 tbsp olive oil, creating 4 layers total.
- Step 2: In a skillet over medium heat, heat 1 tbsp olive oil. Sauté 1 thinly sliced red onion for 8 minutes until golden, then add 1 sliced red bell pepper and cook for 5 minutes until softened.
- Step 3: Remove skillet from heat. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper into the vegetable mixture, then spread evenly over the phyllo-lined tart pan.
- Step 4: Top with 1 medium sliced zucchini and 3 oz crumbled feta cheese. Drizzle with 1/4 cup heavy cream and scatter 2 tbsp chopped basil.
- Step 5: Bake for 25-28 minutes until phyllo is golden and crisp. Let cool for 10 minutes before slicing to set the filling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Genuine Smoked Paprika Vegetable Tart take to make?
Total time is about 58 minutes (30 min prep + 28 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 Genuine Smoked Paprika 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 Genuine Smoked Paprika 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 Genuine Smoked Paprika Vegetable Tart 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 Genuine Smoked Paprika Vegetable Tart?
Mediterranean 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Very good for a 28-minute recipe. Would bump up the spice level though.
