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!
- 1 large pie crust see notes below
- 8 oz mascarpone or cream cheese
- 2 teaspoons chopped garlic about 3 large cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated or pearled parmesan cheese
- 2 large sliced tomatoes see notes below
- 1/2 cup cherry tomatoes
- 1-2 zucchini medium-sized, sliced thinly
- 1/2 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
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. 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 1/3 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.
Calories: 314kcalCarbohydrates: 17gProtein: 10gFat: 23gSaturated Fat: 13gCholesterol: 39mgSodium: 409mgPotassium: 308mgFiber: 2gSugar: 3gVitamin A: 2244IUVitamin C: 41mgCalcium: 163mgIron: 1mg