Herb-Roasted Vegetable Tart with Lemon-Dill Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A golden, flaky crust cradles caramelized seasonal vegetables and fresh dill, finished with a bright lemon-herb drizzle. Perfect for a light lunch or elegant dinner. This mediterranean-inspired vegetarian (vegetarian) ready in about 80 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 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 cup all-purpose flour
• 1/2 cup cold unsalted butter
• 2 tbsp ice water
• 1 tsp lemon zest
• 3 tbsp fresh dill
• 2 tbsp extra-virgin olive oil
• 1 medium, thinly sliced red onion
• 1 medium, 1/4-inch half-moons zucchini
• 1/2 red, thinly sliced bell pepper
• 1 cup, halved cherry tomatoes
• 2 cloves, minced garlic
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1/2 tsp coarsely ground black pepper

Instructions

1. Step 1: For crust: Pulse 1 cup flour, 1 tsp lemon zest, and 1/4 tsp salt in a food processor. Add 1/2 cup cold cubed butter and pulse until pea-sized crumbs form. Add 2 tbsp ice water and pulse once until dough holds together. Press into a 9-inch tart pan, refrigerate 30 minutes.
2. Step 2: Preheat oven to 400°F (200°C). Roll out chilled dough, line tart pan, and prick base with a fork. Bake blind for 15 minutes until golden at edges.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium-high. Add red onion and zucchini, cook 8 minutes until edges are golden. Add bell pepper and cherry tomatoes, cook 5 minutes until slightly softened but still holding shape.
4. Step 4: Stir in 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp dried thyme, and 1/2 tsp black pepper. Cook 1 minute until aromatic and tomatoes begin to burst.
5. Step 5: Spread vegetable mixture evenly over baked crust. Sprinkle 3 tbsp chopped dill over top. Bake 20-22 minutes until filling is bubbling and crust is deeply golden.
6. Step 6: Let rest 10 minutes before slicing. Drizzle with extra lemon juice and additional dill.