Baked vegetable tart recipe

ByFoodsDiary Staff

Today we prepare a baked vegetable tart where we will use the best of the Mediterranean in a traditional recipe full of flavor.

Quiches or savory cakes can always help you solve a dinner or a family meal, although the recipe that we show you below can also be used to organize a snack before a special meal.

Let’s go then with the step-by-step recipe shared, a spectacular vegetable tart with short crust pastry, made with roasted vegetables and a mixture of cheeses that will make your mouth water.

Ingredients to make baked vegetable tart:

  • 1 red pepper
  • 1 green pepper
  • 100 milliliters of olive oil
  • 1 medium eggplant
  • 1 small sweet potato
  • 1 small zucchini
  • 2 medium onions
  • 2 bay leaves
  • 300 grams of short crust pastry
  • 8 sprigs of thyme (only the leaves)
  • 120 grams of ricotta cheese
  • 120 grams of feta cheese
  • 7 units of cherry tomatoes
  • 3 units of Eggs
  • 300 milliliters of whipping cream (1½ cups)
  • 1 pinch of ground black pepper
  • 1 teaspoon salt

How to make Baked Vegetable Tart:

Preheat the oven to 200ºC and prepare all the vegetables. This means that we will dice everything except the onion, which we will cut into thin slices, and the cherry tomatoes, which we will chop in half. As for the peppers, we extract the heart and the seeds to place them whole in the oven tray.

Then we mix the eggplant in a bowl with four tablespoons of olive oil and a pinch of salt and pepper. We put them in an ovenproof dish together with the sweet potato and the zucchini and put them in the oven so that they roast at the same time as the peppers, we leave them for about 30 minutes so that they are well done. After this time, remove from the oven and lower the temperature to 180ºC. Once the peppers are cold, peel them and cut them into strips.

While the vegetables are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the onions with the bay leaves and a pinch of salt for 20 minutes, stirring occasionally, until soft. Remove from the heat, remove the bay leaves and reserve.

Grease a cake pan with oil or spray, spread the short crust pastry covering the pan, cover it with parchment paper and sprinkle dry legumes on top (such as chickpeas to make weight), bake for 30 minutes.

After this time, remove the vegetables and the paper and bake for 10 more minutes. Remove from the oven and let cool. This vegetable tart with short crust pastry can also be made with the classic quiche dough or with short crust pastry.

Next, spread the onion over the dough and the roasted vegetables on top. Sprinkle over half the thyme leaves, both crumbled cheeses and the tomatoes cut in half, cut side up. We also beat the eggs and cream in a bowl with a pinch of salt and pepper and pour little by little over the mixture of ingredients. Add the rest of the thyme and bake for 35 to 40 minutes or until the cake is set and golden. Remove and let rest for at least 10 minutes before serving. Baked vegetable tart is a fantastic dish for dinner time, plus a Mediterranean tart like this one is ideal for enjoying the flavors of the seasonal vegetables we have on hand.

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