• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Food Lover's Life
  • HOME
  • RECIPES
    • Appetizers & Dips & Snacks
    • Mains
    • Salads
    • Soups & Stews & Chilis
    • Sides
    • Desserts & Sweets
    • Breads & Doughs
    • Breakfast & Brunch
    • Sauces & Pantry
    • Kombucha
      • Booch Basics
      • Kombucha Video Tutorials
      • Brews & Flavor Combinations
    • Friends & Family Creations
  • SOURDOUGH
    • Sourdough School
    • Sourdough Video Tutorials
    • Starter 101
    • Sourdough Recipes
  • VEGETABLE GARDEN
    • Garden Video Tutorials
    • Veggies - by category
      • Eggplant
      • Herbs
      • Microgreens
      • Tomatoes
    • Garden to Table
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Collaborations
  • Resources
  • About
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
    • Appetizers & Dips & Snacks
    • Mains
    • Salads
    • Soups & Stews & Chilis
    • Sides
    • Desserts & Sweets
    • Breads & Doughs
    • Breakfast & Brunch
    • Sauces & Pantry
    • Kombucha
      • Booch Basics
      • Kombucha Video Tutorials
      • Brews & Flavor Combinations
    • Friends & Family Creations
  • SOURDOUGH
    • Sourdough School
    • Sourdough Video Tutorials
    • Starter 101
    • Sourdough Recipes
  • VEGETABLE GARDEN
    • Garden Video Tutorials
    • Veggies - by category
      • Eggplant
      • Herbs
      • Microgreens
      • Tomatoes
    • Garden to Table
×

Home » Appetizers & Dips & Snacks

Savory Garden Harvest Veggie Tart Recipe

March 15, 2021

Fresh veggies with garlicky cheese spread and a flaky herb pie crust? Count me in! Whether you have a veggie garden or not, this Savory Garden Harvest Veggie Tart will brighten your table and your tastebuds. It's perfect for brunch, lunch, parties, and appetizers. Make this for your favorite veggie lover!

A savory garden veggie tart with tomatoes, zucchini, onion, and kale.

Starting mid-summer, we'll have veggies ready to pick, and I'll definitely be making this during the gardening season. I'll also make it in the dead of winter and early spring if I happen to run across produce that looks especially fresh. So, if you have tomatoes, zucchini, onions, and some kale - then clean out the frig and make this tart!

A word to the wise: this tart is rustic so depending on the veggies you use there will be some variation in texture. Soft flesh veggies like the tomatoes will cook down a bit more than their crunchier neighbors, but we love it like that. The veggies shine through!

Let's start from the bottom up - the tart crust.

I've made this veggie tart with store-bought pie crust, flatbread, frozen puff pastry, and my favorite - homemade herby pie crust. They'll all work, so grab whatever sounds good to you. I'll link the Savory Herb Pie Crust here so you can bookmark it for later. We love it for any savory tart or pie. I'll use it for Chicken Pot Pie, French Onion Tarts, and a delicious Heirloom Caprisi Tart. I like to make this tart slab style in a shallow 9x13 inch jelly roll pan. As the veggies bake, they'll lose some volume, so the long shallow pan size works out just about right.

Next up, the cheese spread.

Mix together some mascarpone or cream cheese with fresh garlic, parmesan, and salt and pepper for a simple but delicious cheese spread that offsets the veggies perfectly. Mascarpone is Italian cream cheese. It's very similar to its American cousin but more rich and velvety. If you're short on time, just pick up a ready-made savory cheese spread. You should be able to find a garlic and herb version that would go well. While you're at it, grab a little roll of goat cheese, we'll dab that on the top just before baking.

Veggie tart vegetable options.

I'll go for anything that's colorful and has different textures. Tomatoes are at the top of the list, and I'll try to find different shades, sizes, and shapes. I love zucchini and yellow summer squash on this tart. I'll slice it very thinly using a simple peeler to make long and short ribbons. Red onion is tasty and beautiful, of course. I like kale for the heft and crunch. As it bakes, it becomes tender but still retains a crisp texture. The edges char a bit which adds an interesting crunch and flavor. Green, yellow, or red peppers work well, too. Then, there's shaved asparagus, slivered leeks, the list goes on!

A savory garden veggie tart with tomatoes, zucchini, onion, and kale.

Tart baking tips.

This tart will bake in about 30-35 minutes - long enough to thoroughly bake the crust but not too long, which would over-cook the veggies. A trick for this tart (and any pie or tart) is to bake on pizza steel or stone. That will ensure a crispy crust. If you don't have one, then you can use a spare cookie sheet. Just preheat the oven with the cookie sheet inside and bake your tart on top of the cookie sheet. Some veggies have quite a bit of moisture, so a crispy crust is essential.

If you love garden to table recipes you might also like Pesto and Lemon Grilled Chicken .

A savory garden veggie tart with tomatoes, zucchini, onion, and kale.

Savory Garden Harvest Veggie Tart Recipe

Start with a tart or pie crust, smooth on a creamy garlic parmesan cheese spread, then pile on your favorite veggies for a wonderfully bright and fresh veggie tart. See notes below for swaps and substitutions!
4.5 from 8 votes
Print Recipe Pin Recipe
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Appetizer, Brunch, Main Course
Cuisine American
Servings 8
Calories 314 kcal

Ingredients
  

  • 1 large pie crust see notes below
  • 8 oz mascarpone or cream cheese
  • 2 teaspoons chopped garlic about 3 large cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup grated or pearled parmesan cheese
  • 2 large sliced tomatoes see notes below
  • ½ cup cherry tomatoes
  • 1-2 zucchini medium-sized, sliced thinly
  • ½ cup red onion sliced thinly
  • 1 large handful fresh raw kale leaves stems stripped
  • 1 bell pepper, the color of your choice sliced thinly
  • 4 oz goat cheese or tangy substitute
  • egg wash (1 egg yolk + 2 teaspoons water) to brush on the crust for even browning
  • flaky sea salt to sprinkle on the baked tart

Instructions
 

  • Preheat the oven to 425F.
  • Prepare your pie crust and line a shallow 9x13 inch jelly roll pan, or your tart pan of choice. See notes below for options.
  • In a small bowl combine the mascarpone (or cream cheese) with garlic, parmesan, salt, and pepper. Stir to combine.
  • Prepare your sliced veggies. See notes below.
  • Spread the garlic parmesan cheese mixture over the bottom of the pie crust.
  • Place the sliced veggies on top of the cheese spread mixture in one even layer. Arrange the veggies closely together but try to not overlap them. Try to build different layers of volume by rolling the zucchini ribbons and ruffling the kale leaves into little bunches. See video and notes below.
  • Pull off small knobs of goat cheese, placing pieces here and there on the tart.
  • Brush the pie crust edges with the egg wash.
  • Bake in a preheated 425F oven for 15 minutes, then turn the heat down to 375F and bake 20-25 minutes longer until the tart crust appears baked and the veggies are starting to take on color. You'll see crispy brown edges on the kale and zucchini. You can tent very loosely with foil to prevent over-browning. Just make sure it's loose so the veggies don't steam and get mushy.
  • Remove from the oven and sprinkle on some flaky sea salt to finish.
    Slice and serve.

Notes

Pie crust: I usually have the Savory Herb Pie Crust on hand in the freezer so it's fast and easy for tarts like this. I've also used store-bought which works perfectly fine, and flatbread, and also frozen puff pastry. If you use puff pastry, just be sure to poke holes in the bottom with a fork so it doesn't over-puff and displace your toppings.
If you use a pie or tart crust in a 9x13" jelly roll pan, you'll need ⅓ more crust than you normally would for a round pie plate. My Savory Herb Pie Crust allows for this but if you purchase one then probably buy 2 of them to make sure you're not cut short on crust.
Important tips with the veggie selection. I use any and all veggies that look especially fresh with pretty colors. Even root veggies will work if you par-cook them. Potatoes are beautiful with the white color bringing in pops of brightness. Just slice them and partially steam or microwave until barely fork tender. I slice tomatoes and let them sit on paper towels so the excess moisture is absorbed before I lay them in the tart. I use a veggie peeler to thinly ribbon zucchini, then twirl them into rings and rosettes to build some height for the tart.

Nutrition

Calories: 314kcalCarbohydrates: 17gProtein: 10gFat: 23gSaturated Fat: 13gCholesterol: 39mgSodium: 409mgPotassium: 308mgFiber: 2gSugar: 3gVitamin A: 2244IUVitamin C: 41mgCalcium: 163mgIron: 1mg
Keyword baking, brunch, easy dinner, garlic, mascarpone, parmesan, pie, red onion, slab pie, tart, tomatoes, veggies, zucchini
Tried this recipe?Let us know how it was!
« Strawberry Shortcake Recipe In Mini Mason Jars
Tuscan Focaccia With Red Onion and Green Olive Recipe »

Reader Interactions

Comments

  1. Laura Thomson

    February 01, 2022 at 6:15 pm

    5 stars
    This was absolutely awesome! And fun to make!

    Reply
  2. Laura Thomson

    February 01, 2022 at 10:53 am

    5 stars
    Oh my gosh! This is so so good and so much fun to create!

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Thanks for stopping by!

Welcome to A Food Lover’s Life. A food & garden blog created to share our tried and true, favorite recipes with you. Cooking and baking, a backyard market garden - we want to share tips & tricks, and some great food along the way. Please browse around and tag along on social media. Let me know you stopped by and thank you for visiting! Read More About Us & Collaborations!

Let's Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

  • Frosted Cake Mix Cookies Recipe With Duncan Hines
  • Tuscan Focaccia With Red Onion and Green Olive Recipe
  • Savory Garden Harvest Veggie Tart Recipe
  • Strawberry Shortcake Recipe In Mini Mason Jars
  • Easy Low Carb Birria Taquitos Recipe
  • Collaborations
  • Resources
  • About
  • Privacy Policy

Keep In Touch

Stay in the loop with the latest blog posts & recipes, news, giveaways, and workshops

IN THE NEWS - FEATURES

I'm so honored to be recognized and featured in these blog posts. THANK YOU!

Top 20 Creator of 2020

Perlick Blog Feature - Perlick on Draft Endless Opportunities

How 4 Food Bloggers Went From Creating Zero to Dozens of Web Stories

 

 

Semi-Serious Stuff

Hey guys! Goes without saying but please research growing methods and techniques according to your zone and specific conditions. Look into your local Ag Extension for helpful information. If you'd like to use an image found on our site, please let us know and we can chat! Thanks again for stopping by we we hope to see you back again soon. ~ Chris & Sara

COPYRIGHT © 2014–2022 - A FOOD LOVER'S LIFE

△