Roast Vegetable Tart with Walnut Crust

Elevate your vegetarian meals with this stunning Roast Vegetable Tart with Walnut Crust, a perfect combination of rustic elegance and hearty flavors. Featuring a buttery, nutty crust made from ground walnuts and all-purpose flour, this tart is filled with a medley of caramelized zucchini, cherry tomatoes, red bell pepper, and red onion roasted to perfection with fresh thyme. Creamy goat cheese adds a tangy richness, while a velvety egg and cream custard ties it all together. Whether served as a show-stopping centerpiece for brunch, a light dinner, or an impressive appetizer, this savory tart is as versatile as it is delicious. Quick to prepare and bursting with vibrant colors and textures, it’s a must-try recipe for lovers of seasonal vegetables and gourmet flair.

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 150 grams All-purpose flour
• 100 grams Walnuts
• 0.25 teaspoons Salt
• 100 grams Unsalted butter, chilled
• 3 tablespoons Ice water
• 1 medium Zucchini, sliced into thin rounds
• 200 grams Cherry tomatoes, halved
• 1 medium Red bell pepper, diced
• 1 small Red onion, sliced
• 2 tablespoons Olive oil
• 2 teaspoons Fresh thyme leaves
• 100 grams Goat cheese, crumbled
• 1 large Egg
• 120 milliliters Heavy cream
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Prepare the walnut crust: In a food processor, combine the flour, walnuts, and salt, and process until the mixture resembles fine crumbs.

Step 3

Add the chilled butter in small cubes and pulse until the texture becomes sandy.

Step 4

Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.

Step 5

Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 6

While the dough chills, prepare the vegetables: Arrange the zucchini, cherry tomatoes, red bell pepper, and red onion on a baking sheet.

Step 7

Drizzle with olive oil, sprinkle with thyme leaves, and toss to coat evenly.

Step 8

Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized. Remove and set aside.

Step 9

Once the dough is chilled, roll it out on a lightly floured surface to fit a 9-inch tart pan.

Step 10

Carefully transfer the dough to the pan, pressing it into the sides, and trim any excess.

Step 11

Prick the bottom of the dough with a fork and blind bake it for 10 minutes using pie weights or dried beans.

Step 12

Remove the weights and bake for an additional 5 minutes until lightly golden.

Step 13

Reduce the oven temperature to 180°C (350°F).

Step 14

In a small bowl, whisk together the egg, heavy cream, and black pepper to make the filling.

Step 15

Layer the roasted vegetables evenly over the pre-baked crust.

Step 16

Scatter the crumbled goat cheese over the vegetables.

Step 17

Pour the egg and cream mixture evenly over the tart filling.

Step 18

Bake the tart for 25-30 minutes, or until the filling is set and golden.

Step 19

Allow the tart to cool slightly before slicing and serving.

Nutrition Facts

Serving size	(1301.1g)

Amount per serving	% Daily Value*
Calories	3091.7

Total Fat 247.5g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 51.8g
Cholesterol 614.5mg	0%
Sodium 1249.9mg	0%
Total Carbohydrate 157.9g	0%
Dietary Fiber 19.3g	0%
Total Sugars 20.6g
Protein 62.2g	0%

Vitamin D 118.0IU	0%
Calcium 397.9mg	0%
Iron 13.5mg	0%
Potassium 2140.0mg	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: 71.7%

Protein: 8.0%

Carbs: 20.3%