Herb-Roasted Vegetable Tart with Crispy Phyllo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, golden tart featuring seasonal roasted vegetables nestled in a flaky phyllo crust, finished with a tangy herb cream for a sophisticated yet simple dinner. This mediterranean-inspired vegetarian ready in about 55 minutes layers sheets Phyllo dough, melted Butter, medium, thinly sliced 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 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.

★ 3.7 (13 ratings) Prep: 25 min Cook: 30 min Serves 6 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with 1 tbsp melted butter, then line the bottom and sides with 4 phyllo sheets, brushing each with butter as you go.
  2. Step 2: Spread zucchini, bell pepper, and onion evenly over the phyllo base. Drizzle with 1 tbsp olive oil, sprinkle with thyme, salt, and pepper, and toss gently to coat.
  3. Step 3: Bake for 25 minutes until edges are golden and vegetables are tender. Meanwhile, whisk cream, dill, lemon zest, and remaining salt/pepper in a small bowl until smooth.
  4. Step 4: Remove tart from oven, brush top with remaining 1 tbsp olive oil, then top with herb cream. Bake 5 more minutes until cream is set. Let rest 10 minutes before slicing.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Herb-Roasted Vegetable Tart with Crispy Phyllo 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 Crispy Phyllo?

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 Crispy Phyllo?

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 Crispy Phyllo 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 Crispy Phyllo?

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

Related recipes