Vegetable tart

This delicious vegetable tart recipe creates a filling family dinner for just $3.84 per serve. Drizzle with pesto and accompany with a fresh salad for a tasty vegetarian meal

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 1/2 sheets shortcrust pastry
  • 350 gram ricotta
  • 1/2 cup finely grated parmesan
  • 2 eggs, lightly beaten
  • 1 garlic clove
  • 1 teaspoon lemon zest, finely grated
  • 400 gram orange kumara, peeled, thinly sliced lengthways
  • 400 gram purple kumara, scrubbed, thinly sliced lengthways
  • 3 zucchini, thinly sliced lengthways
  • 270 gram jar roasted capsicum, drained, sliced
  • 1 tablespoon olive oil
  • 1/3 cup pesto
  • leafy salad to serve


  • 1
    Preheat oven to 180ºC. Lightly grease a 22cm loose-bottomed, fluted tart pan.
  • 2
    Join pastry along one edge, pressing well. Ease into pan, pressing into the sides. Rest in fridge for 20 minutes.
  • 3
    Line pastry case with baking paper and fill with baking weights. Bake blind for 10 minutes. Remove paper and weights. Bake for a further 5 minutes. Cool.
  • 4
    In a medium bowl, whisk ricotta, parmesan, eggs, garlic and lemon zest until combined. Season. Spread mixture into pastry case.
  • 5
    Place sliced vegetables separately into a microwave-safe bowl with a splash of water. Cover with cling film. Microwave on high for 2 minutes until softened. Drain. Pile into tart case with roasted capsicum.
  • 6
    Drizzle vegetables with oil and season. Bake for 20-25 minutes until vegetables are tender. Serve drizzled with pesto and accompany with salad.