Highball Vegetable Tart with Lemon-Herb Crust
A vibrant, layered vegetarian masterpiece featuring a flaky herb crust filled with roasted seasonal vegetables and a bright lemon-herb sauce, inspired by the restaurant's modern American flair. This mediterranean-inspired vegetarian ready in about 70 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 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 3 tbsp ice water
- 1 cup asparagus
- 1 medium red bell pepper
- 1/2 cup yellow onion
- 2 tbsp olive oil
- 2 tbsp fresh dill
- 1 tsp lemon zest
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: For crust: Pulse flour, 1/4 tsp salt, and 1/4 cup cold butter in a food processor until crumbly. Add ice water, 1 tbsp at a time, until dough forms a ball. Chill 30 minutes.
- Step 2: Roll dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet and dock with a fork. Bake at 375°F (190°C) for 15 minutes until golden.
- Step 3: Toss asparagus, bell pepper, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast at 425°F (220°C) for 12 minutes until tender and slightly charred.
- Step 4: In a small bowl, mix dill, lemon zest, 2 tbsp heavy cream, and 1/4 tsp salt until smooth. Spread evenly over baked crust.
- Step 5: Arrange roasted vegetables in a spiral pattern over the sauce. Bake at 375°F (190°C) for 10 minutes until cheese is bubbling. Cool 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Highball Vegetable Tart with Lemon-Herb Crust take to make?
Total time is about 70 minutes (45 min prep + 25 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 Highball Vegetable Tart with Lemon-Herb Crust?
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 Highball Vegetable Tart with Lemon-Herb Crust?
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 Highball Vegetable Tart with Lemon-Herb Crust 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 Highball Vegetable Tart with Lemon-Herb Crust?
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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
