Summer vegetable tart recipe

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  • Vegetarian
serves: 8
Prep: 20 min
Cooking: 1 hr 50 min

Nutrition per portion

Calories 531 kCal 27%
Fat 40g 57%
  -  Saturates 22g 110%
Carbohydrates 31g 27%
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  • Our summer vegetable tart combines colourful, summer veggies with a loose, cheesy pie shell to make a rich and flavourful sharing dish that is so simple but so impressive! You can use whatever veg you love best to make this summer vegetable tart, it’s a great way to use up any vegetables you might have in the fridge. This bright and summery vegetable tart is the perfect dish for picnics and al fresco lunches.


    • For the filling
    • 450g heirloom tomatoes
    • 2tbsp olive oil
    • 2 red onions, cut into wedges
    • 250g Philadelphia soft cheese
    • 90g basil pesto
    • zest and juice of 1 lemon
    • 60g drained capers
    • For the pastry
    • 250g flour
    • 1tsp salt
    • 150g butter, cubed
    • 60g strong Cheddar, grated
    • 45g Parmesan, grated
    • small bunch chives, snipped
    • 1 egg, beaten
    • You will also need:
    • A 24cm springform cake tin


    • Preheat oven to 160C. Spread tomatoes on a large roasting tray and drizzle with olive oil, then roast for 1hr 20 mins until cooked through and softened. Spread courgette slices and red onion wedges evenly over a baking tray and put in the oven for the last 30 min of the tomatoes’ cooking time.

    • To make the pastry, blitz all ingredients in a food processor to form a dough. Roll out to thickness of a £1 coin, and use to line springform tin. Bake blind for 15-18 min, then remove beans and bake for another 10 min, until golden brown, crispy and cooked through.

    • Take pastry out of oven and allow to cool. In a bowl, mix together the Philadelphia, pesto, lemon juice and capers. Spread the mixture evenly over the cooled tart base, then top with roasted veg and serve.

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