Savory Eggplant Crust Roasted Vegetable Tart Recipe

Summer’s bounty bursts with flavor in this mouthwatering roasted vegetable tart with eggplant crust that turns ordinary produce into an extraordinary culinary masterpiece.

Crisp eggplant forms a golden, stunning base that cradles a medley of vibrant vegetables roasted to perfection.

Each slice promises a symphony of textures and rich, caramelized notes that dance across your palate.

Layers of colorful vegetables nestled atop the tender eggplant crust create a visual feast as stunning as its taste.

Mediterranean-inspired herbs and a delicate drizzle of olive oil enhance every remarkable bite.

This elegant tart works beautifully as a show-stopping appetizer or a light, satisfying main course.

Savor the magic of seasonal vegetables transformed into a dish that celebrates fresh, wholesome ingredients with pure deliciousness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: 45-50 minutes

Calories: 150 kcal

Servings: 9

What’s in Roasted Vegetable Tart with Eggplant Crust

• Eggplant: Select firm, glossy, deep purple eggplants with smooth skin and no blemishes, perfect for creating a robust and flavorful base that adds nutritional depth to the tart.

• Zucchini, Yellow Squash: Choose vibrant, firm summer squashes with bright, unblemished skin, offering a delicate texture and subtle sweetness to complement the roasted layers.
• Grape Tomatoes: Pick ripe, plump tomatoes with intense color, ensuring they burst with natural sweetness and juiciness when roasted.
• Asparagus: Select fresh, bright green asparagus with tight, compact tips, providing a crisp and tender element with a subtle earthy flavor.

• Fontina, Asiago, Parmesan Cheese: Opt for high-quality artisanal cheeses that melt beautifully and add rich, complex flavors to the vegan tart.
• Basil, Parsley: Choose fresh, aromatic herbs with vibrant green leaves, delivering a burst of brightness and herbaceous notes to elevate the dish.

• Olive Oil: Use extra virgin olive oil for its robust flavor and smooth texture, perfect for drizzling and enhancing the roasted vegetables.
• Salt, Pepper: Select high-quality sea salt and freshly ground black pepper to season and heighten the natural flavors of the ingredients.

Equipment Checklist for Eggplant Crust Tart

• Sheet Pan: Large, flat baking surface for roasting vegetables evenly.
• Tart Pan: Preferably with removable bottom for easy serving and beautiful presentation.
• Sharp Knife: Essential for slicing vegetables precisely and uniformly.
• Cheese Grater: Needed to shred vegan cheese for even coverage.
• Cutting Board: Provides stable surface for vegetable preparation.
• Baking Sheet: Extra support under tart pan for stable oven transfer.
• Measuring Spoons: For accurate seasoning with salt and pepper.
• Pastry Brush: Optional for drizzling olive oil smoothly over vegetables.

How to Prepare Roasted Veggie Tart

• Veggie Preparation

Gather colorful seasonal vegetables like eggplant, zucchini, yellow squash, asparagus, and grape tomatoes. Slice them carefully to create beautiful, even pieces that will showcase their natural beauty.

• Roasting Magic

Heat the oven to a high temperature. Spread the vegetable slices on a baking sheet, drizzling with olive oil and sprinkling with sea salt. Roast until the edges turn golden and the vegetables become tender and slightly caramelized, developing deep, rich flavors.

• Tart Foundation

Use roasted eggplant slices to create a stunning, wavy crust in your baking pan. The purple edges will form an elegant, scalloped border that looks as impressive as it tastes.

• Cheese Layer

Sprinkle a generous amount of vegan cheese across the eggplant base. This will create a creamy, melty foundation that binds all the flavors together.

• Vegetable Artwork

Arrange the roasted and fresh vegetables on top of the cheese layer. Create a colorful mosaic that looks as beautiful as it is delicious, letting each vegetable shine.

• Final Bake

Place the tart in the oven and bake until the cheese melts and the top turns a gorgeous golden brown. The aromas will fill your kitchen with excitement.

• Herbal Finish

Once out of the oven, garnish with fresh chopped herbs. The bright green basil and parsley will add a final burst of color and freshness to your masterpiece.

Variations & Add-ins for Veggie Tart

• Veggie Tart Tweaks: Flavor Boosters and Smart Swaps
• Cheese Creativity: Experiment with different vegan cheese blends like smoked gouda, herb-infused mozzarella, or spicy pepper jack for unique flavor profiles.
• Herb Haven: Swap basil and parsley with fresh thyme, rosemary, or oregano to transform the tart's aromatic landscape and add depth to each bite.
• Protein Power-Up: Enhance nutritional value by adding crumbled tofu, tempeh, or plant-based sausage crumbles between vegetable layers for extra substance.
• Seasonal Switcheroo: Adapt the recipe to seasonal produce – try roasted butternut squash in autumn, fresh bell peppers in summer, or winter root vegetables during colder months for a year-round delightful experience.

Serving the Eggplant Veggie Tart

• Garden Fresh Brunch Companion: Pair this vibrant tart with a light mixed green salad dressed in lemon vinaigrette for a refreshing contrast to the rich, roasted vegetable flavors.
• Mediterranean Meal Enhancer: Serve alongside a chilled tzatziki sauce or herbed hummus to complement the vegetable medley and add a creamy, tangy dimension to each bite.
• Wine and Wellness Pairing: Select a crisp white wine like Sauvignon Blanc or a dry Rosé that will beautifully highlight the roasted vegetable's subtle sweetness and enhance the overall dining experience.
• Protein Power-Up: Complement the tart with a side of grilled tofu or roasted chickpeas to create a complete, nutritionally balanced plant-based meal that satisfies and nourishes.

Storing Roasted Veggie Tart Wisely

• Refrigeration Revival: Store leftover tart slices in an airtight container, keeping them fresh for 3-4 days. Wrap individual portions in parchment paper to prevent sogginess and maintain crisp vegetable textures.
• Freezing Friendly: Slice the tart into individual servings, then place them in freezer-safe containers. These delicious wedges will stay good for up to 2 months, providing quick meal options during busy weeks.
• Reheating Magic: Warm refrigerated or thawed tart slices in a preheated oven at 350°F for 8-10 minutes. This method restores the crispy edges and melty cheese, making leftovers taste almost freshly baked.
• Prep-Ahead Strategy: Roast vegetables and assemble the tart base one day in advance. Cover and refrigerate overnight, then bake just before serving to save time and enhance flavor development.

Succulent Roasted Vegetable Tart with Eggplant Crust Recipe

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4.6 from 27 reviews

• Total Time: 45-50 minutes
• Yield: 9 1x

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Description

Crisp Mediterranean roasted vegetable tart with eggplant crust combines fresh seasonal produce and rich herb-infused flavors. Elegant layers of vegetables showcase classic French culinary techniques you can savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 3 medium eggplants, sliced lengthwise into 0.5 in (1.27 cm) pieces
• 2 zucchini, cut on diagonal
• 1 yellow squash, cut on diagonal
• 6–8 small asparagus
• 1 handful grape tomatoes, halved
• 1 cup (240 ml) shredded fontina and asiago cheese mix
• 2 tbsps (30 ml) grated Parmesan cheese
• olive oil for drizzling
• salt to taste
• pepper to taste
• chopped basil
• chopped parsley

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Instructions

1. Preheat Oven: Calibrate the oven to 425°F, creating an ideal thermal environment for vegetable roasting.
2. Prepare Pan: Coat a sheet pan with olive oil, establishing a non-stick foundation for vegetable transformation.
3. Roast Vegetables: Arrange eggplant, zucchini, and yellow squash slices on the pan, seasoning with salt and pepper. Drizzle with olive oil and roast until edges caramelize and textures become tender and golden.
4. Construct Tart Base: Line a tart pan with roasted eggplant slices, allowing edges to create an organic, slightly overlapping border that serves as a delicate foundation.
5. Layer Cheese: Distribute vegan cheese across the eggplant base, ensuring complete and even coverage.
6. Vegetable Arrangement: Strategically position roasted zucchini, yellow squash, asparagus, and grape tomatoes atop the cheese layer, creating a visually appealing and balanced composition.
7. Final Cheese Embellishment: Sprinkle an additional layer of shredded cheese over the vegetable landscape.
8. Bake and Finish: Transfer the tart to a baking sheet and slide into the 400°F oven. Bake for 15-20 minutes until cheese melts and develops a golden, appetizing crust.
9. Garnish and Serve: Remove from oven, allow brief cooling, then garnish with freshly chopped basil and parsley to introduce a vibrant, herbaceous note.

Notes

• Preheat Precisely: Maintain exact 425°F for optimal vegetable caramelization and even roasting.
• Oil Generously: Create a non-stick surface and enhance flavor by coating sheet pan thoroughly with olive oil.
• Slice Uniformly: Cut vegetables to similar thickness ensuring consistent cooking and beautiful presentation.
• Season Strategically: Use salt and pepper sparingly to enhance natural vegetable flavors without overwhelming the dish.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 9
• Calories: 150
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 10 mg