Herb-Infused Roasted Vegetable Tart with Fresh Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant vegetarian tart featuring seasonal vegetables roasted to caramelized perfection and nestled in a buttery crust, finished with a zesty lemon-herb drizzle. This mediterranean-inspired vegetarian (vegetarian) ready in about 57 minutes layers sheet puff pastry, medium zucchini, 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 385 calories and feeds 4, 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 puff pastry
• 1 medium zucchini
• 1 red bell pepper
• 1/2 red onion
• 3 tbsp olive oil
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 1 lemon
• 2 tbsp heavy cream
• 1/4 cup grated Parmesan

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Roll out puff pastry sheet on a floured surface, transfer to a parchment-lined baking sheet, and prick all over with a fork. Bake for 12 minutes until golden and puffed.
2. Step 2: Dice zucchini, bell pepper, and red onion into 1/4-inch cubes. Toss with 2 tbsp olive oil, thyme, and rosemary. Spread evenly on a separate baking sheet and roast for 20 minutes until edges are crispy and vegetables are tender.
3. Step 3: Squeeze juice from 1/2 lemon into a small bowl, add remaining olive oil, and whisk with 2 tbsp heavy cream. Slice remaining lemon into thin wedges. Once tart is done, spread lemon-cream mixture over hot pastry, top with roasted vegetables, and sprinkle with Parmesan. Serve immediately with lemon wedges.