Roasted Summer Vegetable Tart Recipe

Name: Roasted Summer Vegetable Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g puff pastry; 2 medium fennel bulbs, cut into 3cm dice; 1 red onion, cut into 3cm dice; 4 small potatoes, scrubbed and cut into 3cm dice; 2 zucchini, cut into 3cm dice; 2 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 4 eggs; 6 tablespoons creme fraiche; 3 medium tomatoes, sliced; ¼ cup flat leaf parsley, finely chopped; ¼ cup basil, finely chopped

Servings: persons

400 g puff pastry
2 medium fennel bulbs, cut into 3cm dice
1 red onion, cut into 3cm dice
4 small potatoes, scrubbed and cut into 3cm dice
2 zucchini, cut into 3cm dice
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
4 eggs
6 tablespoons creme fraiche
3 medium tomatoes, sliced
¼ cup flat leaf parsley, finely chopped
¼ cup basil, finely chopped

1
Preheat oven to 200C.
2
Roll out the pastry and use it to line a 24cm loose-bottomed flan tin.
3
Prick the bottom and refrigerate.
4
Place the fennel, onion, potatoes and zucchini in an oven dish with the oil.
5
Season with salt and pepper and bake for 15 minutes, until cooked through.
6
Remove from the oven and cool.
7
Put an oven tray in the oven and turn the heat up to 220C /430F (the hot tray will help the pastry base to cook).
8
Place the cooled vegetables in the tart shell.
9
Beat the eggs with the creme fraiche, season with salt and pepper and pour on to the vegetables.
10
Arrange slices of fresh tomato on top and scatter with chopped herbs.
11
Bake for 45 minutes, until puffed and golden.
12
Serve warm.

294

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 400 g puff pastry, 2 medium fennel bulbs, cut into 3cm dice, 1 red onion, cut into 3cm dice, 4 small potatoes, scrubbed and cut into 3cm dice, and more.

Yes, Roasted Summer Vegetable 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 Summer Vegetable Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions