Sun-Roasted Heirloom Vegetable Tart with Almond Crust
A vibrant tart featuring seasonal vegetables roasted to caramelized perfection, nestled in a crisp almond crust and finished with a bright lemon-herb sauce. This mediterranean-inspired vegetarian ready in about 75 minutes layers almonds, all-purpose flour, cold unsalted butter 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 385 calories and feeds 8, 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 almonds
- 1/2 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 12 oz mixed heirloom carrots
- 2 medium fennel bulbs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup fresh dill
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat oven to 375°F (190°C). Pulse 1 cup almonds and 1/2 cup flour in a food processor until finely ground, then add 1/2 cup cold butter and pulse until crumbly. Press mixture into a 9-inch tart pan and chill for 20 minutes.
- Step 2: Toss 12 oz sliced heirloom carrots and 2 sliced fennel bulbs with 3 tbsp olive oil, season with salt and pepper, and roast on a parchment-lined sheet for 25 minutes until tender and caramelized at edges.
- Step 3: Whisk 2 tbsp lemon juice, 1/4 cup chopped dill, and 1/2 cup heavy cream until smooth. Spread sauce over roasted vegetables in the chilled tart shell and bake 15 minutes until golden.
- Step 4: Let rest 10 minutes before slicing; the vegetables should be tender but holding shape and the sauce should coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Roasted Heirloom Vegetable Tart with Almond Crust take to make?
Total time is about 75 minutes (35 min prep + 40 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 Sun-Roasted Heirloom Vegetable Tart with Almond 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 Sun-Roasted Heirloom Vegetable Tart with Almond 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 Sun-Roasted Heirloom Vegetable Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Sun-Roasted Heirloom Vegetable Tart with Almond 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
