Roasted Summer Vegetable Tart

Highlight your summer harvest with this amazing Roasted Summer Vegetable Tart. It’s full of delicious vegetables, vibrant herbs, and nutrient dense eggs. Perfect for any meal of the day. A recipe you didn’t know you needed!

This recipe, like many others on Smiles From Scratch, is very versatile. Use whatever vegetables you have and pair them with whatever herb combinations you like. This happens to be our favorite blend to showcase the flavors of summer, but they can easily be altered for a fall, winter, or spring flavor profile.

Ingredients

1 purple onion
2 bell peppers
1 zucchini
2 tomatoes
short crust pastry (use half of my pie crust recipe)
4 eggs
basil
2 cloves of garlic
olive oil
salt and pepper

Other things you may need

rolling pin (though I’ve gotten pretty creative with a wine bottle when needed)

8 inch tart pan (also works in a pie dish)

parchment paper

pie weights or dried beans or rice

How to make a Roasted Summer Vegetable Tart

This is a recipe that should be completed in stages. Don’t let that deter you… each stage really only requires little pockets of time. I find it to be well suited for my busy-mom-of littles life.

Stage 1- Making the Crust

Start be making (or buying) some short crust pastry. You can use half of my All Butter Pie Crust recipe. When Im making this for guests, I like to make the pastry days ahead of time so it’s ready when I need it.

Roll the short crust pastry out and fit it into the tart pan.

Now this step is crucial put the dough into the freezer while you preheat your oven to 375° F. Chilling the dough at this step will ensure that the sides of the tart stay in place. The last thing you want with this eggy filling is to have shrunken sides, so don’t skip this step!

When the oven is preheated (at least 20 minutes freezer time), dock the bottom (which just means to prick the bottom of the pastry all over with a fork).

Stage 2- Baking the Crust

Line the pastry with parchment paper and spread pie weights, dried beans, or rice inside.

I have a bag of lentils that I use, cool and save, and reuse often.

Then partially blind bake the crust for about 10 minutes.

Cool the crust completely before filling.

• In all honestly, best practice is to let it cool completely… I usually let it cool… mostly and it turns out fine. You do it your way!

Stage 3- Cut and Roast the Vegetables

• This step can be done days ahead or while your crust is cooling. If I’m short on time and planning ahead, I definitely make my veggies ahead of time. –Little pro tip for you!

Cut your vegetables into pieces of a similar size. Drizzle them with olive oil and season with salt and pepper. Roast them on a parchment-lined baking sheet at 400° for 30-40 minutes.

Stage 4- The Filling

• If you increased your oven temperature, bring it back down to 375° F while you assemble the tart.

Crack your eggs directly into a blender with garlic, a generous handful of basil, and a good drizzle of olive oil (measure with our heart… about 1 1/2 Tbsp). Season with salt and pepper and blend it up!

Assembly

You have all your pieces ready. There are 2 ways to do this next part. You can arrange your vegetables first and then pour the egg mixture over the top. Which is equally as delicious, but not as pretty. OR…

My suggestion is to pour your egg mixture in first…

… and arrange your summer vegetables in the eggs for a more aesthetically pleasing result.

Bake for 20-40 minutes. Cook time may vary depending on the size of your eggs and whether your vegetables were hot from the oven, or cold from the refrigerator, so be sure to use the toothpick to see if it’s done.

• an inserted toothpick should come out clean

Serve

This tart is wonderful any time! Serve it with some fresh greens or on its own for literally any meal of the day. It tastes like summer!