Savory Vegetable Tart

Ingredients

• 1 rollpuff pastry or shortcrust pastry (homemade or shop-bought)
• 45 ml (3 tablespoons)olive oil
• 1–2 clovesgarlic, minced
• 1 mediumaubergine, peeled and chopped
• 1 mediumcourgette, chopped
• 1 mediumonion, peeled and chopped
• 135–180 g (1½–2 cups)sliced mushrooms
• 1 mediumbell pepper, chopped
• 150–225 g (1–1½ cups)green beans, chopped
• 8grape or cherry tomatoes, halved
• 1–3 dashesblack pepper
• 2–3 pinchessalt
• ¼–½ teaspoonoregano
• ½–1 teaspoonfresh parsley, chopped
• 110 g (1 cup)provolone cheese, shredded, or firm mozzarella
• 30–45 g (2–3 tablespoons)olives, sliced (black or green; optional)

Instructions

1. 1

   Prepare the tin

   Heat the oven to 200°C (400°F). Grease and flour an 20 or 23 cm (8 or 9 inch) tart tin.

2. 2

   Cook the vegetables

   Heat 45 ml (3 tablespoons) of olive oil with the garlic in a large pan. Add the aubergine, courgette, onion, mushrooms, pepper, green beans and tomatoes. Season with the salt, pepper, oregano and parsley, cover, and cook over a medium heat for about 10–15 minutes, stirring often. Uncover for the final 5 minutes and cook until the vegetables are tender and their liquid has evaporated.

3. 3

   Fill and bake

   Fit the pastry into the prepared tart tin and prick the base well with a fork. Spoon the cooked vegetables over the pastry, scatter over the shredded cheese and drizzle with the remaining 15 ml (1 tablespoon) of oil. Bake for about 20 minutes, or until golden on top. Add the sliced olives if you like, leave to stand for 2 minutes, then cut and serve.

What is a savoury vegetable tart?

A savoury tart is a pastry case filled with ingredients such as vegetables, cheese or eggs, then baked until the crust is cooked and the filling is set or tender. This version has an Italian-inspired mix of Mediterranean vegetables, herbs and provolone.

Cooking the vegetables before filling the pastry helps them soften and release excess liquid. The cheese melts over the filling as the tart bakes, while the pastry provides a crisp, flaky contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 8g protein, 13g carbs, 16g fat.

The pastry and olive oil provide much of the carbohydrate and fat, while the provolone contributes fat and protein; the vegetables add some carbohydrate and fibre. Pair a slice with a green salad or another vegetable side for a more substantial plate.

Choosing the pastry

Puff pastry gives the tart a light, layered crust, while shortcrust makes a sturdier, crumbly base. Either works here, so use the type you have and follow any handling instructions on its packaging.

Fit the pastry into the greased and floured tin without stretching it, then prick the base well with a fork. This recipe adds the filling directly, without a separate blind-baking step.

Cooking down the vegetables

Aubergine: peeling and chopping it helps it cook evenly with the other vegetables. Stir often so the pieces cook through without catching on the pan.

Moisture: keep the pan covered for most of the 10–15 minutes, then uncover it for the final 5 minutes. The filling is ready when the vegetables are tender and the liquid has evaporated.

Getting the bake right

Spread the cooked vegetables over the pastry in an even layer, then add the shredded cheese and the remaining oil. An even filling makes the tart easier to slice once baked.

Bake at 200°C for about 20 minutes, checking for a golden top. Leave it to stand for 2 minutes before cutting so the filling settles slightly.

Seasoning and finishing

The garlic, oregano and parsley season the vegetable mixture, while salt and black pepper bring out its savoury flavour. The recipe gives ranges for these seasonings, so adjust within them to suit your preference.

Sliced black or green olives are optional and go on after baking. Add them just before serving so their flavour stays distinct.

Serving the tart

Serve slices warm as a main with a green salad or simply dressed leaves. For a larger meal, add soup or another vegetable side.

The tart can also be cut into smaller wedges for a buffet or shared lunch. Let it stand briefly after baking before portioning.

Recipe notes & tips

• Chop the vegetables into similarly sized pieces so they cook at a similar rate.
• Stir the pan regularly, especially as the vegetables begin to soften.
• Uncover the pan for the final 5 minutes to help excess liquid evaporate.
• Prick the pastry base well with a fork before adding the filling.
• Use provolone or firm mozzarella, as specified, for the cheese topping.
• Wait 2 minutes after baking before slicing the tart.

Variations

• Choose shortcrust: use it instead of puff pastry for a sturdier, crumbly base.
• Swap the cheese: use firm mozzarella in place of provolone.
• Pick your olives: finish with sliced black or green olives, or leave them out.
• Adjust the herbs: use the lower or upper amount of oregano and parsley to suit your taste.

Common mistakes to avoid

• Wet filling: uncover the pan for the final 5 minutes and cook until the liquid has evaporated.
• Uneven cooking: chop the vegetables into similar-sized pieces and stir often.
• Sticking pastry: grease and flour the tart tin before fitting in the dough.
• Soggy base: prick the pastry base well with a fork before adding the vegetables.
• Cutting too soon: leave the baked tart to stand for 2 minutes before slicing.

How to store

Refrigerate leftover tart in a covered container and eat within 3 days. Reheat in an oven until warmed through; this helps the pastry stay crisper than reheating in a microwave.

Frequently asked questions