Rosemary-Infused Roasted Vegetable Tart
A golden, flaky tart filled with caramelized vegetables and fresh herbs, perfect for a light dinner or elegant appetizer. This mediterranean-inspired vegetarian ready in about 50 minutes layers sheet, thawed puff pastry, medium, thinly sliced zucchini, thinly sliced red onion 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 sheet, thawed puff pastry
- 1 medium, thinly sliced zucchini
- 1/2 cup, thinly sliced red onion
- 1 cup, halved cherry tomatoes
- 2 tsp, finely chopped fresh rosemary
- 2 tbsp olive oil
- 1/2 cup grated Gruyère cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Roll out puff pastry on a floured surface to a 12-inch circle, then transfer to a parchment-lined baking sheet.
- Step 2: Arrange zucchini, red onion, and cherry tomatoes in a single layer over the pastry, leaving a 1-inch border. Sprinkle with 2 tbsp olive oil, 2 tsp rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Fold the pastry edge over the filling, crimping gently. Brush the crust with 1 tbsp olive oil and bake for 25-30 minutes until golden brown and vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Infused Roasted Vegetable Tart take to make?
Total time is about 50 minutes (25 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 Rosemary-Infused Roasted 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-Infused Roasted 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-Infused Roasted 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-Infused Roasted Vegetable Tart?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
