Rosemary-Garlic Vegetable Tart
A savory tart with a buttery crust filled with roasted root vegetables and fresh herbs. This french-inspired vegetarian ready in about 60 minutes layers all-purpose flour, cubed 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, cubed cold unsalted butter
- 3 tbsp ice water
- 1 cup, halved cherry tomatoes
- 2 medium, thinly sliced carrots
- 1, minced shallot
- 2 tsp fresh, chopped rosemary
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
Instructions
- Step 1: Preheat oven to 375°F. In a food processor, pulse flour and 1/4 tsp salt. Add cold butter and pulse until pea-sized crumbs form. Add ice water and pulse until dough just holds together. Press into a 9-inch tart pan with removable bottom, chilling 30 minutes.
- Step 2: Bake crust 15 minutes until golden. Meanwhile, toss carrots, cherry tomatoes, shallot, 1 tsp rosemary, 1 garlic clove, and 1 tbsp olive oil on a baking sheet. Roast 20 minutes until carrots are tender.
- Step 3: Whisk cream, remaining 1 tsp rosemary, remaining garlic, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Spread over roasted vegetables in crust. Bake 15 minutes until filling is set. Sprinkle with Parmesan and top with fresh rosemary before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Garlic Vegetable Tart take to make?
Total time is about 60 minutes (25 min prep + 35 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 Rosemary-Garlic Vegetable Tart?
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 Rosemary-Garlic Vegetable Tart?
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 Rosemary-Garlic Vegetable Tart 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 Rosemary-Garlic Vegetable Tart?
French 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
