Rustic Roasted Vegetable Tart

Eggplant, Zucchini, Tomato And Pepper Tart
Eggplant, Zucchini, Tomato And Pepper Tart
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1 Eggplants small, cut into 1-inch pieces
1 Zucchini large, cut into ¼-inch slices
4 Plum tomato chopped
1 Bell pepper medium, sweet, red, cut into 1-inch pieces
4 tbsp Olive oil divided
4 cloves Garlic minced
½ tsp Salt
⅛ tsp Black pepper
1 sheet Pie Pastry refrigerated
1 tbsp Cornmeal
2 tbsp Parmesan cheese shredded
Basil to taste, minced, optional

Nutritional information


Rustic Roasted Vegetable Tart


My aunt loves this Rustic Roasted Vegetable Tart and I often make an extra one to send around to her whenever I get the opportunity. It’s always easier to use a premade pastry because it cuts out a lot of time, so I either buy premade or spend an afternoon pre-making pastry dough to store in the freezer for later use. I top with eggplant pieces, zucchini slices, chopped plum tomatoes, sweet red pepper pieces, olive oil, garlic, salt, pepper, Parmesan cheese and fresh basil for garnishing. It takes a perfect Instagram picture!

To make Rustic Roasted Vegetable Tart, you will need the following ingredients:

Ingridiens for Rustic Roasted Vegetable Tart

Steps to make Rustic Roasted Vegetable Tart


Preheat oven

Preheat the oven to 450 °F.


Prepare vegetables for roasting


In a 15x10x1-inch baking tray, toss eggplant pieces with zucchini slices, 4 chopped plum tomatoes, sweet red pepper pieces, 3 tablespoons of olive oil, 4 cloves of minced garlic, ½ teaspoon of salt and ⅛ teaspoon of black pepper until well coated and seasoned.


Bake vegetables


Bake in the preheated oven for about 25-30 minutes, tossing every 10 minutes, until softened and the liquid evaporated. Set aside to cool.


Prepare pastry


Roll out the pastry on a lightly floured surface into a 13-inch circle shape. Sprinkle 1 tablespoon of cornmeal, evenly over a lined with parchment paper baking sheet and transfer the pastry.


Prepare tart


Once cooled, spoon the vegetable mixture over the center of the pastry, leaving a 1½-inch border around the edges. Gently fold the edges over the vegetable filling leaving some of the middle part uncovered. Brush the pastry edges with the remaining 1 tablespoon of oil.


Bake tart


Bake in the preheated oven for about 20-25 minutes until the pastry crust is golden brown.



Sprinkle 2 tablespoons of shredded Parmesan cheese and slice into wedges! Garnish with fresh basil minced leaves, if you wish, and serve. Enjoy!

We have compiled a whole list of different tart recipes and so this Rustic Roasted Vegetable Tart fit right in. Have you seen some of our others? Which tarts are your favorite? Let us know and contact us online when you tag us with #cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Amazing tart! Thanks for sharing!

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