Mediterranean Herb-Roasted Vegetable Tart with Lemon-Dill Cream

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

A light, elegant tart featuring roasted seasonal vegetables and a creamy herb sauce, perfect for a brunch or lunch centerpiece. This mediterranean-inspired vegetarian ready in about 75 minutes layers puff pastry sheets, zucchini, eggplant 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.

★ 4.7 (10 ratings) Prep: 30 min Cook: 45 min Serves 6 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Brush both sheets of thawed puff pastry with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: In a bowl, toss 1 cup sliced zucchini, 1 cup sliced eggplant, and 1 cup sliced red bell pepper with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Arrange vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes until edges are golden and vegetables are tender.
  4. Step 4: While vegetables roast, whisk together 1/2 cup Greek yogurt, 2 tbsp chopped dill, 1 tbsp lemon juice, and 1/4 tsp garlic powder in a small bowl.
  5. Step 5: Place one puff pastry sheet on a baking sheet. Arrange roasted vegetables in a circular pattern on top. Spread lemon-dill cream evenly over the vegetables.
  6. Step 6: Place second puff pastry sheet over the vegetables, sealing edges with a fork. Cut 3-4 small slits in the top for steam to escape.
  7. Step 7: Bake for 25 minutes until golden brown and puffed. Let rest for 10 minutes before slicing.

Frequently asked questions

How long does Mediterranean Herb-Roasted Vegetable Tart with Lemon-Dill Cream take to make?

Total time is about 75 minutes (30 min prep + 45 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 Mediterranean Herb-Roasted Vegetable Tart with Lemon-Dill Cream?

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 Mediterranean Herb-Roasted Vegetable Tart with Lemon-Dill Cream?

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 Mediterranean Herb-Roasted Vegetable Tart with Lemon-Dill Cream 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.

Is Mediterranean Herb-Roasted Vegetable Tart with Lemon-Dill Cream vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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