Appetizer,  Main Dishes

Roasted Veggie Tart

Hi everyone! After an unscheduled break for the summer, we’re so glad to be back! We have a few great recipes to share with you just in time for the holiday season. To start, we are celebrating the start of fall with a warm and savory roasted veggie tart. You can use any combination of veggies you like. We love zucchini, eggplant, mushrooms, and tomatoes. But feel free to lean into the squash, parsnips, and potatoes for something more starchy and filling! 

Some tips before you start: 

***Make sure to peel and very thinly sliced ALL your veggies! If you’re not confident in your knife skills, you can use a mandolin if you have one and feel comfortable using it. Slicing your veggies thin will make sure everything cooks evenly, and gets a nice toasty edge. 

*** You can use store bought or homemade dough for this recipe. If you would like to make your own, you can use our recipe here! We’ll also link it below in the written copy of the recipe. 

Roasted Veggie Tart



Dough:  store bought or homemade is fine. You can find our recipe for GF + vegan dough here.  

Veggies: (pick 3 or 4. If using more, cut measurements in ½)

1 small carrot

1 small parsnip

½ zucchini/squash 

½ small eggplant 

1 large Portabella mushroom

1 small red or gold potato 

1 large tomato (or a few sweet cherry tomatoes sliced in halves) 

1 small red onion

1 clove sliced garlic

Herbs:  (use one or both)

1 tbsp. fresh thyme leaves

1 tsp Chopped rosemary leaves 


Optional glaze: 

4 Tbsp balsamic vinegar (or sherry wine if you don’t like balsamic) 

2-3 Tbsp honey (you can sub brown rice syrup or another sweetener if vegan) 

1 tsp lemon juice 

½ – 1 tsp brown or dijon mustard (opt)


Start off by preparing your dough, rolling it out, and setting it int the fridge

Peel and thinly slice your veg 

Coat them with a few tablespoons of olive oil, salt pepper and herbs to taste. Gently work through and massage the veg with the oil and seasoning

Take out your dough and arrange your veg on it however you like, being careful not to stack them too thick. You may end up with some extra vegetables and that’s ok. You can roast them in a sheet pan to put in rice bowls or salads later if you like. 

Brush the edge of the dough with a little milk or do an egg wash if you’re feeling fancy

Then bake at: 450F for around 30 minutes, or until the veggies are fully roasted and the crust is golden. 

If you want to add the glaze, then prepare it while the tart is in the oven. When the veggies are starting to roast but not quite finished, drizzle the glaze on top and stick back in the oven for the remainder of the time. 




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