Italian Roasted Veggie Tart

How gorgeous does this look? This is the perfect snack or lunch for summer. There really is nothing better than delicious roasted veggies, This will be delicious hot or cold, and is a great dish to entertain guests. This delicious tart is a bunch of my favorite veggies sitting on a layer of homemade pesto on a puff pastry. I chose to make the pesto homemade, because I could not find a vegan pesto at my local grocery store. If you can power to you, that saves some of your time. Making pesto is not very challenging either, so you can choose to make your own as well. There is more information about that, below.


3-4 roma tomatoes

2 green zucchini

1 red onion (I used less than half)

Dried tomatoes (optional)

1 eggplant

vegan pesto (store bought/ or read in directions)

frozen pepperidge farm puff pastry (vegan)

1-2 tablespoons of olive oil

Salt and Pepper to taste

Squeeze of lemon juice over finished tart (optional)


For starters, I used the frozen pepperidge farm puff pastry. Pepperidge farm puff pastry is vegan. Start by defrosting your puff pastry, by following the instructions on the package. For the pesto (non-vegan version from food network) I blended 1/4 cup of pine nuts, 2/3 cups of olive oil, 2-3 cloves of garlic, 2-3 fresh basil leaves and a small handful of nutritional yeast.

Slice your tomatoes, zucchini and eggplant into rounds. Roughly chop your onion, giving you pieces about 1 1/2-2 inches long and 1 inch thick. Roast your zucchini, eggplant, tomato and onion with olive oil, salt and pepper for about 10-15 minutes on 400 degrees. You want your roasted vegetables to be essentially cooked but not charred, as they will not be in the oven as long on the actual pastry.

Next take out your veggies and place them to the side.

Preheat your oven to 425 degrees Fahrenheit.

Take out your puff pastry and allow it to defrost. You will know it is ready to use, when you are able to unfold it without causing the pastry to crack.

When you pastry is defrosted and unfolded, place it on your parchment paper lined baking sheet and lightly draw a border about 1cm from each end with the back of a knife. Spread your vegan pesto on the inside of the border you have drawn. Alternate your roasted veggies and your dried tomatoes in a desirable pattern.

Bake your tart for about 10 minutes until the pastry is puffed, and then reduce the heat to 375 degrees Fahrenheit for 8-10 more minutes. When your pastry is nice and browned all around the edges take out your tart, slice into squares, and enjoy!