Roasted Vegetable Pesto Tart Recipe

Flaky tart and pesto filled roasted veggies within to make this appetizing savory tart recipe

Archana Doshi
32 ratings.
Roasted Vegetable Pesto Tart Recipe

A delicious pie crust that has a touch of sweetness and salt, baked to a flaky perfection and filled with roasted vegetables and pesto is a perfect one to make Roasted Vegetable Pesto Tart Recipe for one of those days when you have a large gathering of guests over. The crusts can be made about a week ahead and the vegetables and pesto can be roasted and kept a day ahead as well. Make it into tiny bite size tarts or four inch tarts or even wedges cut out from a large tart - it is simply delicious. Serve Roasted Vegetable Pesto Tart Recipe for an appetizer along with Provencal Style Grilled Stuffed Tomato Recipe, Stir Fried Honey Parsnip Recipe with Herbs and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail).

Here are a few more tart recipes you can also try to make

  1. French Onion Tart Recipe
  2. Caramelized Onion Tart with Ricotta Cheese Recipe
  3. Savory Tart Recipe with Grape and Gouda Cheese
  4. Vegetable Tartlets Recipe

Cuisine: French
Course: Appetizer
Diet: Vegetarian
Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 All Purpose Pie Crust
  • 1 cup Green zucchini , chopped
  • 1 cup Red Bell pepper (Capsicum) , finely chopped
  • 1/2 cup Black olives , (pitted), chopped
  • 1 cup Spinach Leaves (Palak) , or mushroom, chopped
  • 1 tablespoon Homemade Pesto
  • 1 cup Cheese , shredded
  • 1 Whole Egg
  • 1/4 cup Milk
  • 1/2 cup Fresh cream
  • Salt and Pepper , to taste
  • Cayenne Pepper , to taste (or chilli powder)
  • Olive Oil , as needed

Directions for Roasted Vegetable Pesto Tart Recipe

  1. To begin making Roasted Vegetable Pesto Tart Recipe, Preheat the oven to 180 C. Whisk eggs, milk, cream, chilli powder, salt and pepper in medium bowl. Keep aside. Prep with all other ingredients as well.

  2. Heat about a tablespoon of olive oil in a stir fry pan; add the zucchini, mushrooms and red peppers and sauté on high heat until tender and releases a roasted aroma. Turn off heat.

  3. Stir in the pesto, sprinkle some salt and keep aside.

  4. Arrange vegetable filling over bottom of par-baked tart shell. Top with half of the cheese.

  5. Gently pour egg mixture into tart shell. Top with remaining cheese.

  6. Carefully slide tart pan into oven.

  7. Bake until set and a knife inserted near the center comes out clean, about 35 minutes.

  8. Cool on wire rack, 10 minutes. Remove side of tart pan.

  9. Serve Roasted Vegetable Pesto Tart Recipe for an appetizer made into wedges along with Provencal Style Grilled Stuffed Tomato RecipeStir Fried Honey Parsnip Recipe with Herbs and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail).

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Last Modified On Friday, 31 March 2017 09:09

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