Low Sodium Rustic Vegetable Tart

Discover the perfect balance of wholesome ingredients and bold flavors with this Low Sodium Rustic Vegetable Tart—a delightful, heart-healthy twist on a classic French galette. Made with a whole wheat crust that’s buttery yet light, this tart is filled with a vibrant medley of roasted zucchini, red bell pepper, eggplant, red onion, and juicy cherry tomatoes, all infused with the earthy aroma of fresh thyme and garlic. A layer of creamy low-sodium ricotta cheese adds richness, while a sprinkle of black pepper and fresh basil leaves elevate the dish with a fragrant finish. With no added salt, this tart relies on natural ingredients to shine, making it a guilt-free option for brunch, lunch, or a stunning vegetarian dinner centerpiece. Whether served warm or at room temperature, each slice offers a rustic elegance that’s as nourishing as it is satisfying.

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 200 g Whole wheat flour
• 100 g Unsalted butter
• 4 tbsp Cold water
• 2 tbsp Olive oil
• 1 medium Zucchini
• 1 large Red bell pepper
• 0.5 medium Eggplant
• 1 medium Red onion
• 150 g Cherry tomatoes
• 3 cloves Garlic
• 2 tsp Fresh thyme
• 0.5 tsp Black pepper
• 10 leaves Fresh basil
• 100 g Ricotta cheese (low-sodium)
• 1 large Egg

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a large bowl, mix the whole wheat flour with a pinch of black pepper. Add the unsalted butter, cubed, and rub it into the flour until it resembles breadcrumbs.

Step 3

Add the cold water gradually, mixing until the dough clumps together. Wrap in plastic and refrigerate for 30 minutes.

Step 4

Slice the zucchini, red bell pepper, eggplant, and red onion into thin strips. Halve the cherry tomatoes.

Step 5

Mince the garlic and set aside.

Step 6

On a baking sheet, arrange the vegetables, drizzle with olive oil, and toss with minced garlic, fresh thyme, and black pepper.

Step 7

Roast the vegetables in the preheated oven for 20 minutes or until they begin to caramelize.

Step 8

Meanwhile, roll out the chilled dough on a floured surface to a 12-inch (30 cm) diameter circle, then gently place it on a parchment-lined baking sheet.

Step 9

In a small bowl, mix the ricotta cheese with a beaten egg and spread it evenly in the center of the dough, leaving a 2-inch (5 cm) border.

Step 10

Layer the roasted vegetables over the ricotta mixture. Fold the edges of the dough over the filling, leaving the center exposed.

Step 11

Bake in the oven for 25-30 minutes until the crust is golden brown.

Step 12

Garnish with fresh basil leaves before serving.

Step 13

Allow to cool slightly, then cut into slices and serve warm.

Nutrition Facts

Serving size	(1414.3g)

Amount per serving	% Daily Value*
Calories	2206.5

Total Fat 140.2g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 5.0g
Cholesterol 491.9mg	0%
Sodium 2372.6mg	0%
Total Carbohydrate 208.1g	0%
Dietary Fiber 41.2g	0%
Total Sugars 38.5g
Protein 54.6g	0%

Vitamin D 53.8IU	0%
Calcium 468.1mg	0%
Iron 12.5mg	0%
Potassium 2931.9mg	0%

*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: 54.6%

Protein: 9.4%

Carbs: 36.0%