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Mediterranean Vegetable Tart


  • 1 ready made or homemade pastry to cover the bottom and sides of your chosen pan
  • 1 large onion peeled, quartered and cut in eighths
  • 1 cup mushrooms halved (or quartered if large)
  • 2 peppers assorted colours if possible, de-seeded, sliced and cut in roughly one inch squares
  • 1 small to medium zucchini cut in half and then in half moons, roughly half an inch thick
  • 1 tablespoon mild olive oil
  • 3 tablespoons passata or plain tomato sauce
  • 2 tablespoons basil pesto homemade or store bought
  • 1 to 2 handfuls of a meltable Mozzarella style vegetarian cheese
  • salt and freshly ground pepper


  • Preheat the oven to 400°F (200°C).
  • Spread the prepared vegetables on a large baking sheet.
  • Drizzle with the oil and toss to coat.
  • Roast for 15 minutes, carefully turn the vegetables over and return to the oven for a further 15 minutes until nicely roasted but not too brown.
  • Remove from the oven and let the vegetables cool to room temperature. (At this point the vegetables can be cooled and chilled for 3 to 4 days.)
  • Reduce the oven heat to 350°F (175°C)
  • Roll out the pastry and put it in the pie or quiche dish.
  • Mix the tomato sauce and pesto together and spread the mixture over the bottom of the pie crust, coating right to the edges.
  • Top the tomato and pesto mixture with the roasted vegetables, spreading them right out to the edge. Sprinkle with the cheese.
  • Season lightly with a bit of salt and pepper.
  • Bake for 30 to 35 minutes, or until the pastry crust is golden brown and the cheese is melted.
  • Allow the tart to sit for about five minutes after it comes out of the oven before slicing.


May be served hot or cold.
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