Savory Vegetable Tart

This savory vegetable tart is made with a flaky pastry crust, sautéed vegetables, and melted cheese for an easy Italian-inspired recipe. Serve it warm or at room temperature as an appetizer, side, or light vegetarian meal.

 

This savory vegetable tart is a practical way to use a mix of fresh vegetables in one recipe. The vegetables are sautéed first with garlic, olive oil, and herbs, which gives them flavor and helps cook off extra moisture before they go into the crust.

Unlike a quiche, this tart does not have an egg custard filling. It is more like my cauliflower carrot cheese pie, with vegetables and cheese baked in a pastry crust, while these ricotta spinach tarts are a good option when you want smaller savory tarts.

Ingredient Notes

• Pastry crust: Use homemade puff pastry or homemade pie crust, or keep it simple with store-bought pastry. Puff pastry gives the tart a flakier base, while shortcrust makes it a little sturdier.
• Vegetables: This tart uses a mix of eggplant, zucchini, onion, mushrooms, bell pepper, green beans, and cherry or grape tomatoes for a colorful, savory filling.
• Cheese: Provolone or firm mozzarella both work well. They melt nicely and add enough richness to balance the vegetables without making the tart heavy.
• Herbs: Oregano and fresh parsley keep the flavor simple and classic without overpowering the vegetables.
• Olives: Black or green olives are optional, but they add a salty finish that works well with the sautéed vegetables and melted cheese.

How to Make a Savory Vegetable Tart

Start by preparing the tart pan and preheating the oven. Lightly grease and flour a tart pan so the crust releases easily after baking.

In a large pan, heat the olive oil with the garlic, then add the chopped vegetables, salt, pepper, oregano, and parsley. Cover and cook until the vegetables begin to soften, stirring often. During the last few minutes, remove the lid so the extra liquid can evaporate. This keeps the tart from becoming watery once it bakes.

Fit the puff pastry or shortcrust into the prepared tart pan and prick the bottom well with a fork. Add the cooked vegetables, spreading them evenly over the crust.

Top with the shredded provolone or firm mozzarella. Drizzle with the remaining olive oil and bake until the pastry is golden and the cheese has melted.

Let the tart sit for a couple of minutes before slicing so the filling can settle slightly. Top with sliced black or green olives, if using, and serve warm or at room temperature.

Variations

Whatever vegetables you use for this savory vegetable tart, cook them before adding them to the crust. Softer vegetables can be sautéed just until tender, while firmer vegetables like squash or potatoes may need to be roasted or cooked longer so they are tender in the finished tart.

• Spring vegetables: Try asparagus, peas, artichokes, or thinly sliced leeks.
• Summer vegetables: Add or swap in summer squash, corn, or extra cherry tomatoes.
• Fall vegetables: Try roasted squash, mushrooms, onions, or thinly sliced potatoes.
• Leafy greens: Spinach, Swiss chard, or kale can also be used.
• Different cheese: Swap the provolone or firm mozzarella for fontina, scamorza, or another good melting cheese.

This Savory Vegetable Tart is a delicious way to enjoy a colorful mix of fresh vegetables wrapped in a flaky crust and topped with melted provolone cheese. Perfect for lunch, brunch, or a light dinner, it’s easy to make and just as tasty served warm or at room temperature. Whether you’re entertaining guests or using up seasonal vegetables, this flavorful tart is sure to become a favorite.