recipes / vegetables

Roast Vegetable Tart


If you put enough cheese on this vegetable tart, it is reasonable to get away with calling it pizza – which is how I sold this meal to my husband – I can only imagine the same lies work on children too!

This is a perfect antidote if you’ve been glutting on meat and it’s a fabulous way to use up any cooked vegetables that weren’t eaten during the week – green beans, peas, carrots. Don’t waste anything.

The real beauty of the dish, though, is that you can pre cook all the ‘toppings’. Cut up the tomatoes in the morning and let them roast in a low oven all day, they can then be stored in an airtight container for up to a week, ready and waiting to be used for this colourful tart.

See this dish as part of a MEAL PLAN


4 sheets filo pastry
5 tomatoes
1 zucchini
1 onion
1/2 red capsicum
1/4 cup white wine
1/4 cup water
1 tsp sugar
1 tsp dried herbs
1 clove garlic
Parmesan cheese (substitute for strong cheese)
salt and pepper
1/2 cup peas


The Vegetables:
You can use normal caramelised onions for this tart, but I had a little white wine left over so I took the opportunity to use it up here. Heat a frying pan with a little olive oil over a medium heat. Sweat the roughly sliced onions until they are just starting to colour before adding in the wine, water and sugar. Cook down until all the liquid has disappeared and the onions are soft and sweet.

Preheat your oven to 160 degrees C. Cut the tomatoes into sixths and place them on a flat baking tray with plenty of salt and pepper. Roast for 6-8 hours until they have halved in size and the skin has shriveled but not coloured.

For the remaining roasted vegetables turn the oven up to 200. Cut the zucchini into rounds and place in a bowl with a little olive oil and 1 clove of finely chopped garlic. Mix well and season with salt and pepper. Cut the capsicum into strips and place both in a roasting dish and cook for 20-30 minutes until they have softened and just started to caramelise.

The Tart:
Take a flat metal baking tray and lay the first sheet of filo down. Spray it lightly with olive oil and place the second sheet on top. Repeat with the third layer, again spraying it lightly with olive oil. Place the fourth sheet of filo on top and roughly fold the ends. This goes into a hot oven for 5-10 minutes. Once the top has taken on a golden sheen, turn it over and give it a further 5-10 minutes so the bottom goes nice and crispy too.

Next, spread a thick bed of onions on the pastry before layering on the tomatoes, capsicum, and zucchini. Sprinkle with oregano and grate as much or as little Parmesan cheese as you like. Place the tart into the oven until it is warmed through before adding a final sprinkling of parsley.

You’ll notice in the photograph the tart has peas on it – I had about a cupful leftover so added them at the last minute. Simply thaw the peas in cold water before scattering them over the roasted veg.


Delicious additions:

Big random chunks of Danish feta instead of Parmesan would add a yummy creaminess

Fresh herbs! Basil, tarragon, rosemary, thyme…..

Serving suggestions:

A light lettuce salad is all this needs, oh, and perhaps a cold glass of Chardonnay.

A drizzle of tahini yoghurt dressing and a squeeze of lemon.





3 thoughts on “Roast Vegetable Tart

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