Roasted Squash and Pepper Tart Recipe

Name: Roasted Squash and Pepper Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups squash, cut up in small chunks (zucchini, butternut, yellow summer, etc.); 2 bell peppers, cut into strips (whatever color you prefer); 1 sweet onion, cut into wedges; 14 sweet onion, chopped; 2 tablespoons olive oil; salt; pepper; spices, assorted* (suggestions ( grill seasoning, lemon pepper, cumin or Italian seasonings such as basil, oregano and ); 2 ounces parmesan cheese, grated; 0.5 (17 1/3 ounce) packagefrozen puff pastry sheets, thawed (1 sheet); ½ cup cherry tomatoes, cut in half; 2 tablespoons balsamic vinegar; 1 tablespoon thyme, fresh and chopped; 1 cup caesar salad dressing

Servings: persons

3 cups squash, cut up in small chunks (zucchini, butternut, yellow summer, etc.)
2 bell peppers, cut into strips (whatever color you prefer)
1 sweet onion, cut into wedges
14 sweet onion, chopped
2 tablespoons olive oil
salt
pepper
spices, assorted* (suggestions ( grill seasoning, lemon pepper, cumin or Italian seasonings such as basil, oregano and )
2 ounces parmesan cheese, grated
0.5 (17 1/3 ounce) packagefrozen puff pastry sheets, thawed (1 sheet)
½ cup cherry tomatoes, cut in half
2 tablespoons balsamic vinegar
1 tablespoon thyme, fresh and chopped
1 cup caesar salad dressing

1
Preheat oven to 450F Coat sides and bottom of a 13X9X2 baking pan with nonstick spray.
2
Spread squash, peppers, and wedged onion along bottom of pan.
3
Toss with olive oil and season with spices* (use the suggested ones or create your own flavor :) ).
4
Roast in oven for 20-25 minutes or until tender.
5
Meanwhile, roll pastry sheet into a 13X9 inch rectangle.
6
Once veggies are tender, remove pan from the oven and add tomatoes.
7
Toss with balsamic vinegar and parmesan cheese.
8
Make sure the vegetables are spread evenly on bottom of pan.
9
Lay pastry over the top of the vegetables, tucking in sides.
10
Return to oven and bake for 15 minutes, or until pastry is puffed and golden.
11
Meanwhile, prepare the dipping sauce.
12
Combine the Caesar dressing with 1 teaspoons of thyme and 1/4 cup chopped onion.
13
Let pan cool for 5 minutes.
14
Lay a cutting board or another pan over the top of the pastry and vegetables.
15
Carefully flip upside down onto cutting board so that the pastry is on the bottom and the veggies lay on top of the pastry (almost looks like a vegetable pizza).
16
Sprinkle tart with remaining cheese and 2 teaspoons of the thyme.
17
Cut into wedges and serve with dipping sauce.
18
*Note: Any seasonings that you prefer will work on the roasted veggies.
19
These were the seasonings that I thought went well.
20
Please use the tastes you like the best and let me know what you used so I can vary my recipe as well :) *.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups squash, cut up in small chunks (zucchini, butternut, yellow summer, etc.), 2 bell peppers, cut into strips (whatever color you prefer), 1 sweet onion, cut into wedges, 14 sweet onion, chopped, and more.

Yes, Roasted Squash and Pepper Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Squash and Pepper Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions