Nut-Free Rustic Vegetable Tart

Savor the wholesome flavors of this Nut-Free Rustic Vegetable Tart, a delightful dish that combines a buttery, flaky homemade crust with a vibrant medley of sautéed vegetables, creamy ricotta, and a hint of fresh thyme. Perfect for those with nut allergies, this tart features a nutrient-rich filling of red bell peppers, zucchini, eggplant, and onions, all nestled in a golden, rustic-style crust. With just 30 minutes of prep time and a versatile, crowd-pleasing appeal, this vegetable tart makes an ideal entrée or side dish for brunch, lunch, or dinner. Serve it warm or at room temperature for a comforting, visually stunning, and easily shareable meal that highlights seasonal produce at its best.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 250 g all-purpose flour
• 150 g cold unsalted butter
• 60 ml cold water
• 1 tsp salt
• 1 medium red bell pepper
• 1 medium zucchini
• 1 small eggplant
• 1 small onion
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• 0.5 tsp black pepper
• 250 g ricotta cheese
• 1 egg
• 50 g Parmesan cheese

Directions

Step 1

Start by preparing the pastry. In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and add to the flour mixture.

Step 2

Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Gradually add the cold water, mixing until the dough comes together. Form a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 4

While the dough is chilling, prepare the filling. Preheat the oven to 200°C (400°F). Wash the vegetables. Dice red bell pepper, zucchini, eggplant, and onion into similar-sized pieces.

Step 5

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent.

Step 6

Add the red bell pepper, zucchini, and eggplant. Sprinkle with salt, black pepper, and fresh thyme. Sauté until the vegetables are soft, about 10-12 minutes. Set aside to cool slightly.

Step 7

In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Stir in the cooled vegetable mixture.

Step 8

Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large circle, about 12 inches in diameter.

Step 9

Transfer the rolled dough to a parchment-lined baking sheet. Spoon the vegetable and cheese mixture onto the center of the dough, leaving a 2-inch border.

Step 10

Carefully fold the edges of the dough over the filling to create a rustic crust, leaving the center exposed.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 12

Remove from oven and allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	1571.8 grams (1571.8g)

Amount per serving	% Daily Value*
Calories	3126

Total Fat 201.40g	258%
Saturated Fat 109.60g	548%
Polyunsaturated Fat 4.80g
Cholesterol 721mg	240%
Sodium 5312mg	231%
Total Carbohydrate 261.00g	95%
Dietary Fiber 22.50g	80%
Total Sugars 35.70g
Protein 85.30g	171%

Vitamin D 122IU	610%
Calcium 1666mg	128%
Iron 16mg	88%
Potassium 2232mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 10.7%

Carbs: 32.6%