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Veggie Tart

Savory Veggie Tart: Quick, Healthy & Full of Flavor

Try this Veggie Tart for a quick, healthy dish packed with seasonal vegetables and flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Lunch
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 pre-made tart shell Tart Shell Opt for a gluten-free version if needed.
For the Filling
  • 2 cups Mixed Seasonal Vegetables Use vibrant veggies like zucchini, bell peppers, or cherry tomatoes.
  • 1 cup Ricotta Cheese Substitute with tofu for a vegan option.
  • 1/2 cup Grated Parmesan Cheese Omit for a dairy-free version.
  • 2 large Eggs Replace with flaxseed meal mixed with water for vegan diets.
  • 1/4 cup Fresh Basil Chopped, other herbs like thyme can be used.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Baking Sheet

Method
 

Step-by-Step Instructions for Easy Veggie Tart
  1. Preheat your oven to 375°F (190°C) and gather your ingredients, including the pre-made tart shell.
  2. In a large mixing bowl, combine ricotta cheese, grated Parmesan cheese, and large eggs, blending until smooth. Add chopped basil, salt, and pepper to taste.
  3. Place the pre-made tart shell on a baking sheet and evenly distribute mixed seasonal vegetables over the crust.
  4. Pour the creamy cheese mixture over the vegetables in the tart shell, ensuring all vegetables are covered.
  5. Bake in the preheated oven for 30-35 minutes until the top is golden, and the filling is set with a slight jiggle.
  6. Remove from oven and let cool for a few minutes. Slice into wedges and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in the oven for the best texture.

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