Roasted Vegetable Tart

Roasted Vegetable Tart

We used to call this a quiche, but that word has become very outmoded, even if the idea hasn’t. This portable make-ahead treat (which we now like to call a tart) can be a main course or an hors d’oeuvre or part of a buffet – it never fails to satisfy. Piment d’Espelette, otherwise known as Espelette pepper, is featured in this tart, but if you don’t have any, just use cayenne, but a lot less of it. What I love about Piment d’Espelette is that while it is a hot pepper, it’s not TOO hot, so you can use a lot more of it. It’s adds a subtle, warm, fruity heat to anything you add it to, without burning your mouth and overwhelming the other flavors. While you can play with the vegetables you use in this tart, stick to things that are fairly low in moisture, or the tart could turn watery.

  • Servings: Serves 4 to 6


  1. Preheat oven to 425º. Combine flour, Parmesan, salt, and Espelette pepper in a medium bowl and whisk to combine. Cut the butter into the flour using a pastry blender or two knives until the largest pieces of butter are the size of peas. Use a fork to mix as you dribble in ice water, a tablespoon at a time. Squeeze a bit of the mixture to see if it holds together, if not dribble in up to one tablespoon more water. Turn into a 9-inch tart pan with a removable bottom. Spread out evenly in the pan and up the sides, pressing with the flat sides of your knuckles.  Wrap in plastic, and chill until very firm, at least an hour. Can be made up to a day in advance.
  2. Line a small baking sheet with parchment. Toss grape tomato halves with ¼ teaspoon oil and a pinch of salt. Roast cut side up until caramelized, about 25 to 30 minutes. Set aside. Place carrots to one side of a large rimmed baking sheet. Drizzle with ¼ teaspoon extra virgin olive oil and a pinch of salt and toss to coat. Roast for 5 minutes. Meanwhile, on a separate large rimmed baking sheet, toss the onions, zucchini, and peppers with ½ teaspoon of oil and a large pinch of salt, and place in the oven along with the carrots. Roast for 7 minutes while continuing to  roast carrots. In a small bowl, toss broccoli florets with ½ teaspoon oil and a pinch of salt.  Stir the carrots and add the broccoli to that sheet and return to oven. Stir the zucchini mixture and rotate baking sheets top to bottom, front to back and roast everything for another 10 minutes. Remove vegetables to a plate and spread them out to cool. (total cooking times: carrots-22 minutes, zucchini mixture-17 minutes, broccoli-10 minutes)
  3. Reduce oven temperature to 400º. With a fork, prick tart crust all over on the bottom. Line the tart with foil and fill with dry beans or pie weights. Fold the foil in toward the center to expose the edges of the crust. Place on a baking sheet. Bake until edges are starting to brown, about 25 minutes, carefully remove foil and weights and bake another 5 to 10 minutes, until dry and slightly browned. Set aside to cool slightly.
  4. Reduce oven temp to 350º. In a medium bowl, whisk together eggs, cream or milk, ¾ teaspoon Espelette pepper, and 1teaspoon salt. Arrange roasted vegetables (except tomatoes) in the crust. Pour over egg mixture. With a spoon, dollop ricotta around the tart. Arrange tomatoes on top. Sprinkle the top with Parmesan and thyme. Bake for until center is just set, 30 to 35 minutes, turning halfway through baking. Sprinkle the top with large pinch of Espelette pepper Serve warm.


  1. “With a spoon, dollop ricotta around the tart.” Is included in the instructions, however you don’t include ricotta or amount in the ingredient list.
    How much is used?

    Comment by jean tabbert on May 24, 2013 at 3:57 am

  2. I just updated the recipe – typically I use half a cup of ricotta.

    Comment by Susan Spungen on June 3, 2013 at 6:08 pm

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