This beautiful Roasted Vegetable Tart features a scrumptious savory ricotta filling topped with tender seasonal veggies ... it's a delicious, impressive recipe that's perfect for special occasions!
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What does your Thanksgiving normally look like? I don't live near any of my family, so some years we fly home for the big day. Other years though, it's just my husband and I (or we even go on a trip).
Of course, this year will be different from any other. I'm not flying anywhere right now, and I think a lot of people are in the same boat. So when I starting thinking about holiday recipes, I decided to go in a less traditional direction.
This mouthwatering Roasted Vegetable Tart is perfect for any holiday gathering, especially if you need a vegetarian alternative to the turkey. With its creamy ricotta filling and tender roasted veggies, I guarantee that everyone will be sneaking a bite, whether they're a turkey lover or not!
Don't save this recipe just for the holidays though. It's perfect year round, especially if you switch up the veggies.
You'll find an easy step-by-step recipe below with lots of helpful tips and substitution ideas ... keep reading for all the details!
Ingredients
This impressive Vegetarian Tart has three main components. Here's what you'll need to make it:
- Roasted Veggies - I used a combination of butternut squash, mushrooms, and red onions, plus a lemon, for this recipe, but it's actually pretty flexible (see my tips below). The veggies are seasoned with fresh thyme, and the roasted lemon get used in the ricotta filling.
- Filling - This yummy filling is a combination of ricotta cheese (use full-fat for best results), fresh thyme, garlic, lemon zest, and roasted lemon juice.
- Tart Crust - This recipe features a homemade butter pastry crust, which is actually really easy to prepare. If you've never made one, I've broken it down step-by-step to help you out. If you'd like to save time, you can substitute a pre-made crust instead. I've used these Pillsbury crusts many times with great results!
You'll Also Need
This tart is baked in an 11-inch tart pan with removable bottom. For the crust, you'll need a fork or pastry cutter to prepare the dough, a rolling pin to roll out the crust, as well as parchment paper and dried beans, rice, or pie weights to blind bake the crust. And you'll use a baking sheet to roast the vegetables.
How to Make a Roasted Vegetable Tart
This tart isn't difficult to make, but it does require more time than most of my recipes. Because of that, I'd consider it more of a weekend project or a special occasion meal. You'll find a detailed recipe card below, but here's an overview of the steps:
- Prepare the crust. The dough needs to chill before baking, so make it first. You'll start by combining the flour and salt, then you'll cut the butter into the flour. Next you'll stir ice water. Form the dough into a flat circle, cover it with plastic wrap, then refrigerate for at least one hour. Tips: The crust can be prepared a couple days in advance, or even frozen for up to one month.
- Roast the vegetables while the dough chills. Next, you'll prep the veggies, then toss them (along with a quartered lemon) with olive oil and season with salt and pepper. Top the veggies with a few thyme sprigs, then roast them until lightly browned and tender.
- Roll out the crust. After the dough has chilled, sprinkle both sides of the dough with flour, then place it on a lightly floured work surface. Roll the dough into a 13-inch circle, then press the dough into the tart pan. Trim off the excess dough with your fingers or a knife. Refrigerate the crust for at least 20 minutes (or freeze for 10 minutes) before proceeding.
- Blind bake it the crust. Prick the bottom of the crust all over with a fork, then line it with parchment paper. Fill the crust with rice, dried beans, or pie weights (they'll keep the crust from puffing up as it bakes). Bake the crust for 15 minutes or until the edges start to turn golden brown. Remove the parchment paper and weights, then bake it for another five minutes. Tip: Blind baking helps the crust hold it's shape, and keeps it from getting soggy once the filling is added.
- Make the ricotta filling. While the crust cooks, combine the ricotta, lemon zest, fresh thyme, garlic, salt and pepper, and a lightly beaten egg in a medium bowl. Squeeze any juice from the roasted lemons into the bowl as well, then mix everything together.
- Fill and bake the tart. Spread the savory ricotta filling over the blind-baked tart crust, then top with the roasted vegetables. Bake the tart for 30 minutes, or until the ricotta is set. Tip: I wanted my tart to look as good as possible, so I added each vegetable separately. Mushrooms first, then butternut squash, then onions. You don't need to be as picky as me though. Just get those veggies on there!
Once baked, your Roasted Veggie Tart is ready to eat. Isn't it gorgeous? And trust me, it tastes even better than it looks! Add a sprinkle of fresh thyme and a pinch of lemon zest for the perfect finishing touch. Then enjoy the tart hot or at room temperature.
Tip: The crust can also be made in a food processor. To do that, pulse together the flour and salt. Then, pulse in the butter just until you get pea-sized crumbs. Add just enough ice water, pulsing after each addition, until the dough clumps together. Finish as directed above.
Variations
Since I had Thanksgiving on my mind when developing this recipe, I chose fall veggies. The basic recipe is actually fairly flexible though, so don't hesitate to substitute your favorite seasonal ingredients. This really is a recipe that can be made year round.
Here are some ideas:
- Vegetables - Almost any veg that you can roast will work for this recipe! Consider heartier root varieties and other winter squashes (like pumpkin, kabocha, or delicata squash), as well as summer faves, such as grape tomatoes, eggplant, or zucchini. You could also do one variety (all mushrooms or all squash) instead of a mixture. Check out my guide to roasting vegetables for roasting times for different veggies.
- Herbs - Fresh thyme pairs perfectly with these fall / winter flavors, but other herbs, such as rosemary or sage would be delish, too. You could also take the recipe in more of a mediterranean direction with fresh basil and / or oregano, depending on the veggies you're using. Again, almost any fresh herb will work here, so choose your fave. One tip: roasting works best with tougher herbs that have woody stems (thyme and rosemary). Add tender herbs, like basil (which will burn), to the filling only.
- Cheeses - Feel free to add another cheese to the ricotta filling, such as goat cheese, blue cheese, or feta, for an extra pop of flavor. Stick to about ½ cup, otherwise the tart will be too full.
- Other Ingredients - Change up the flavor by including additional ingredients, such as olives, sun dried tomatoes, or marinated artichokes to the topping. Just make sure to blot off any liquids or oils before adding them to the tart.
- Sauce - Add extra flavor by serving the tart drizzled with a sauce, such Pesto or Romesco Sauce.
Serving Ideas
This Roasted Vegetable Tart is perfect for brunch, lunch, or dinner, and it's especially lovely for special occasions. Think Thanksgiving or Christmas dinner, Valentine's Day, Easter, baby / bridal showers, etc.! Cut it into six to eight slices to serve it as an entree, or slice skinnier pieces to serve it as an appetizer.
Since this dish does take a little work, keep the sides simple ... like a Green Salad or even an easy soup. I created this recipe with Thanksgiving in mind and paired it with this gorgeous Pomegranate Salad. This Roasted Pumpkin Soup or these Dijon Brown Sugar Glazed Carrots would also be delish alongside.
For a holiday meal, you could also pair this tart more traditional sides, like Garlic Mashed Potatoes, Mushroom Stuffing, and Cranberry Orange Sauce.
Storage
Transfer any leftovers to an airtight container, then refrigerate. They will stay for three to four days. You can reheat slices of the tart gently in your microwave or wrap in foil, then reheat in your oven.
Related Recipes
Are you looking for more impressive main dishes? Try one of these recipes next:
- Mushroom Wellington
- Creamy Mushroom Strudel
- Spinach and Artichoke Stuffed Shells
- Tomato Galette
- Stuffed Delicata Squash
- Moroccan Spiced Vegetarian Cabbage Rolls
- Vegetable Wellington
- Butternut Squash Lasagna
- Vegetable Pie with Phyllo Crust
- Stuffed Acorn Squash
Roasted Vegetable Tart
Ingredients
For Tart Crust:
- 1 ¼ cups flour (plus additional flour for rolling crust)
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cut into small cubes (cold)
- 2 to 4 tablespoons ice water
For Roasted Vegetables:
- 1 large lemon
- 2 cups cubed butternut squash (about ½ a medium squash)
- 8 ounces (227 grams) button mushrooms, halved or sliced (depending on size)
- 1 large red onion, cut into ½-inch wedges
- 2 tablespoons extra virgin olive oil
- kosher salt
- pepper
- small handful fresh thyme sprigs
For Filling:
- 1 (15-ounce / 425 grams) container ricotta cheese (about 1 ½ cups; full fat works best)
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425 degrees.
Prepare Tart Crust:
- Whisk together flour and salt in a medium bowl.
- Use a fork or pastry cutter to cut butter into flour. Stop when you have pea-sized clumps.
- Add water one tablespoon at a time, stirring after each addition. Stop when dough clumps together.
- Shape dough into a ball with hands, then press into a 1-inch thick circular disk. Wrap with plastic wrap, then chill for at least 1 hour.
- After dough has chilled, remove plastic wrap, then lightly sprinkle both sides with flour. Place on lightly floured surface, then roll into a 13-inch circle.
- Fold dough in half, then fold in half again. Transfer to tart pan, then unfold and press into pan. Trim off excess with fingers or a knife. Chill for 20 minutes (or freeze for 10 minutes).
- Prick chilled dough all over with a fork, then line with parchment paper. Fill pan with pie weights (or rice or dried beans), then bake for 15 minutes or until lightly golden. Remove parchment paper and pie weights, then bake for 5 more minutes.
Prepare Roasted Vegetables:
- While tart dough chills, zest lemon, then set zest aside. Cut lemon into 4 quarters.
- Combine quartered lemon, butternut squash, mushrooms, and onions on a baking sheet. Drizzle with olive oil, then season with salt and pepper to taste. Mix well. Top with thyme sprigs.
- Roast vegetables for 20 minutes, then flip. Continue cooking until veggies are tender and lightly browned, about 15 to 20 minutes more.
- Discard thyme sprigs, then taste the veggies and add more salt, if needed. Set aside until crust is ready.
Prepare Filling:
- Meanwhile, combine ricotta, egg, garlic, thyme leaves, salt, pepper, and reserved lemon zest in a medium bowl. Squeeze juice from roasted lemon wedges into bowl. Mix well.
Fill and Bake Tart:
- Reduce oven heat to 375 degrees.
- Spread ricotta mixture in tart shell. Top with roasted vegetables, pressing gently into ricotta.
- Bake tart until ricotta is set, about 30 minutes.
- Serve tart hot or at room temperature. Enjoy!
Notes
- Prepare the crust, then chill it.
- Prep and roast the vegetables while the dough chills.
- Roll out the crust and chill it again. Blind bake the crust once the veggies are done roasting.
- Make the ricotta filling while the crust cooks.
- Fill and bake the tart.
Nutrition
Looks amazing! Can’t wait to try it!
I hope you enjoy it ... would be the perfect way to use your garden veggies next summer!