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Savory vegetable pie on parchment paper.
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Savory Vegetable Tart

This Savory Vegetable Tart is filled with fresh vegetables, melted provolone cheese, and herbs in a flaky crust. An easy, flavorful recipe.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Dish, Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 219kcal
Author: Rosemary Molloy

Ingredients

  • 1 roll puff pastry or shortcrust (homemade or store bought)

FOR THE FILLING

  • 4 tablespoons olive oil
  • 1-2 clove garlic minced
  • 1 medium eggplant (peeled and chopped)
  • 1 medium zucchini (chopped)
  • 1 medium onion (peeled and chopped)
  • 1½-2 cups sliced mushrooms
  • 1 medium bell pepper (chopped)
  • 1-1½ cups chopped green beans
  • 8 grape or cherry tomatoes (halved)
  • 1-3 dashes black pepper
  • 2-3 pinches salt
  • ¼-½ teaspoon oregano
  • ½-1 teaspoon chopped fresh parsley
  • 1 cup shredded provolone cheese (or firm mozzarella)

EXTRAS

  • 2-3 tablespoons sliced olives (black or green optional)
US Customary - Metric

Instructions

  • Pre-heat oven to 400F/200C. Spray or grease and flour an 8 or 9 inch tart pan.
  • In a large pan add 3 tablespoons of olive oil and the garlic, heat, then add the eggplant, zucchini, onion, mushrooms, pepper, green beans, tomatoes, sprinkle with salt, pepper, oregano and parsley, cover the pan and cook on medium heat stirring often for approximately 10-15 minutes, the last 5 minutes remove the cover. Cook until the vegetables are tender and liquid has evaporated.
  • Place and fit the dough in the prepared tart pan, prick the bottom of the dough well with a fork. Add the cooked vegetables on top of the dough, top with the shredded cheese, drizzle with the remaining tablespoon of oil. Bake for approximately 20 minutes or until golden on top. Top with sliced olives if desired. Let site 2 minutes then cut and serve. Enjoy!

Notes

You can also change up the vegetables.
Store leftover savory vegetable tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F / 180C oven until warmed through and the crust is crisp again.
To freeze, wrap the cooled tart or individual slices well and freeze for up to 1 month. Thaw in the refrigerator, then reheat in the oven.

Nutrition

Calories: 219kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 15mg | Sodium: 342mg | Potassium: 524mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1213IU | Vitamin C: 43mg | Calcium: 202mg | Iron: 1mg | Phosphorus: 182mg