Vegetable tart

Vegetable tart

45 min
Bursting with wonderful flavours and beautiful colours, this roasted vegetable tart is an irresistible dinner idea. It is perfect both with fresh and leftover vegetables, easy to make, and elevated by creamy white cheese both inside and on top. Perfectly. Make this for weekday dinners, as a dish for a big evening get-together, or a delectable lunch treat. Trust us. Friends and family will stand in line to thank you for serving them a slice of this magnificent tart.


Step 1
  • Preheat the oven to 200˚C
Step 2
  • Unroll the pastry and place it in a 23 cm pie tin, keeping its baking paper on the base. Trim any excess edges with a knife or scissors to fit the tin.
Step 3
  • Cut all vegetables and the white cheese into thin slices
Step 4
  • Spread the bottom of the pie with chutney. Place a few cheese slices over the chutney, then layer all the vegetables and remaining white cheese over the top.
Step 5
  • Sprinkle with oregano, salt and pepper, and a drizzle of olive oil.
Step 6
  • Bake in the centre of the oven for 40-45 minutes.

If your vegetables have released too many juices, drain the tart by holding a plate on top, tilting the pan to allow the excess liquid to flow to one side. Carefully remove the plate, ensuring liquids drain away from the tart, reducing the risk of sogginess. You can do this during baking or after.

Questions about vegetable tart

Maybe you have a few questions about vegetable tarts before you get started. Below, we go through some frequently asked questions to best help you make the perfect tart.

What to serve with vegetable tart?
Our vegetable tart is delicious on its own, but you can also serve it with different side dishes. For example, serve it with a green salad tossed with a light vinaigrette, roasted garlic bread, or crusted bread. Tangy, creamy coleslaw will also be delicious as well as a quinoa or grain salad mixed with roasted vegetables and a light dressing.
Can you freeze vegetable tart?
Yes, you can freeze a vegetable tart! Simply wait for it to cool completely before freezing. Wrap it tightly in plastic wrap and place it in a freezer-safe container in the freezer. It can be stored for up to 3 months. Just keep in mind that the texture and taste may be slightly altered during the freezing period.
Can you reheat vegetable tart?
Yes, you can reheat vegetable tart. To do so, remove it from whatever storage you kept it in. If stored in the freezer compared to the fridge, the reheating process may take a little longer. If frozen, preheat the oven to 180°C, cover the tart with aluminium foil and put it in the oven for about 20-25 minutes. Remove the foil, let it cook for 5-10 minutes more, and then it should be ready. From the fridge, it is quicker – approx. 10-15 minutes in the oven in total.


320 g
Tomato chutney
2 tbsp
White cheese
200 g
Large tomatoes
Yellow pepper
Dried oregano
½ tsp
Olive oil
1½ tbsp

Make a delicious vegetable tart bursting with filling

If you have a couple of hungry guests sitting at the dining table, consider making a delicious vegetable tart to tantalise their taste buds. With a wide selection of veggies, and a tasty, crispy crust, you are armed with a magnificent meal that is both bursting with flavour and full of character. It is this precise combination that makes the dish as delightful as it is – you can find the fresh and the sweet, the juicy and the savoury, all in one bite. With our recipe, at the same time, you indulge both your hunger and your palate.

A crunchy shortcrust base with a savoury chutney

No tart is complete without the perfect crunchy shortcrust base – and here, we have given it a twist by combining it with a lovely savoury chutney. The crispy, buttery crust makes the perfect base and serves as the fortress that keeps in all the delicious flavours from the vegetables and cheese. Every slice comes with the maximum amount of taste. Pairing the crust with a layer of savoury tomato or onion chutney will help round the overall taste profile by adding a deep umami flavour.

A colourful presentation of red tomatoes, yellow pepper, and green courgette

Tomatoes, bell pepper, and courgette bring sweetness and freshness to the tart – but equally as important, they also provide a lot of beautiful red, yellow, and green colours. Presentation means a lot in cooking, and we think that something beautiful somehow also tastes better! The vibrant reds and greens and yellow as well as the white cheese receive a slightly caramelised sheen in the oven that looks mouth-wateringly great on the golden-brown crust.

An easy lunch or dinner with leftover vegetables

Opening the refrigerator and finding that most of the foods you have are leftovers is nothing but a blast when you have this recipe up your sleeve. Now, it is easier than ever to prepare a simple lunch to bring to work or an easy yet splendid dinner for the whole family. All thanks to the leftover vegetables we have underestimated too often before. The great thing is that you can use close to all types of leftover vegetables. Anything from mushrooms to spinach, from asparagus to roasted root vegetables. After but a few minutes of slicing and dicing, the tart will mind most of its own business in the oven, turning nice and colourful while you can just sit back and relax. Are you looking for other meals made from leftover veggies? Then we have a little treat for you. Try, for instance, a light and refreshing tomato and cucumber salad that just as easily works as a side dish. Maybe you are looking to try something a bit more substantial – our baked sweet potatoes with red onion, kale, and cheese might do the trick!