Herb-Roasted Vegetable Tart with Crisp Pastry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A elegant yet simple tart featuring seasonal vegetables and a herby crust, perfect for entertaining or a light supper. This mediterranean-inspired one pot ready in about 55 minutes layers phyllo dough, olive oil, zucchini 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 280 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.

★ 4.4 (12 ratings) Prep: 25 min Cook: 30 min Serves 6 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with 1 tbsp olive oil and line the bottom and sides with phyllo dough, pressing gently to adhere. Trim excess dough.
  2. Step 2: Whisk together beaten egg, 1 tbsp olive oil, and 1 tbsp flour in a small bowl. Brush this egg wash over the phyllo-lined pan, ensuring full coverage, then refrigerate for 10 minutes.
  3. Step 3: In a large skillet, heat 1 tbsp olive oil over medium heat. Add zucchini, bell pepper, and red onion slices. Sauté for 8 minutes until vegetables are tender but still hold shape, stirring occasionally.
  4. Step 4: Spread sautéed vegetables evenly over the prepared tart shell. Sprinkle with thyme, rosemary, and Parmesan cheese.
  5. Step 5: Bake for 25-30 minutes until the crust is golden brown and the filling is set. Let rest for 10 minutes before slicing.

Frequently asked questions

How long does Herb-Roasted Vegetable Tart with Crisp Pastry take to make?

Total time is about 55 minutes (25 min prep + 30 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 Herb-Roasted Vegetable Tart with Crisp Pastry?

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 Herb-Roasted Vegetable Tart with Crisp Pastry?

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 Herb-Roasted Vegetable Tart with Crisp Pastry 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 Herb-Roasted Vegetable Tart with Crisp Pastry?

Mediterranean one pot 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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