Soy-Free Rustic Vegetable Tart

Indulge in the wholesome simplicity of a Soy-Free Rustic Vegetable Tart, a perfect blend of flaky, buttery crust and vibrant, garden-fresh veggies. This comforting, plant-forward recipe features zucchini, red bell peppers, and sweet cherry tomatoes, all sautéed to perfection and infused with aromatic oregano. Crowned with tangy crumbled goat cheese and a golden, handmade crust, this tart offers a delightful balance of textures and flavors. With no soy in sight, it’s an allergy-friendly choice for gatherings or cozy weeknight meals. Finished with fresh basil, this impressive tart makes for an eye-catching centerpiece that’s easy to serve and share. Ideal for anyone seeking a savory pastry that’s both rustic and refined.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 190 g All-purpose flour
• 115 g Unsalted butter
• 60 ml Ice-cold water
• 1 tsp Salt
• 1 medium Zucchini, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 0.5 medium Yellow onion, sliced
• 8 Cherry tomatoes, halved
• 2 tbsp Olive oil
• 0.5 tsp Black pepper
• 1 tsp Dried oregano
• 100 g Goat cheese, crumbled
• 2 tbsp Fresh basil, chopped
• 1 Egg, beaten

Directions

Step 1

In a large bowl, combine the flour and salt. Using a pastry cutter or your hands, cut the unsalted butter into the flour until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat your oven to 200°C (400°F).

Step 4

In a large pan, heat olive oil over medium heat. Add the sliced onion and sauté for 3 minutes until slightly softened.

Step 5

Add the sliced zucchini, red bell pepper, and a pinch of salt and black pepper. Continue to cook for another 5 minutes until the vegetables are tender. Remove from heat and stir in the dried oregano.

Step 6

Roll out the chilled dough on a parchment-lined baking sheet to a rough 12-inch circle.

Step 7

Spread the sautéed vegetables evenly over the rolled-out dough, leaving a 2-inch border around the edges.

Step 8

Top the vegetables with halved cherry tomatoes and crumbled goat cheese.

Step 9

Fold the edges of the dough over the filling, pleating as necessary, leaving the center exposed.

Step 10

Brush the folded edges of the crust with the beaten egg.

Step 11

Bake the tart in the preheated oven for 30-40 minutes or until the crust is golden brown and the vegetables are tender and slightly caramelized.

Step 12

Remove from the oven, let it cool slightly, and sprinkle with chopped fresh basil before serving.

Nutrition Facts

Serving size	(1760.7g)

Amount per serving	% Daily Value*
Calories	2374.9

Total Fat 157.7g	0%
Saturated Fat 78.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 493.2mg	0%
Sodium 2976.2mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 21.4g	0%
Total Sugars 34.5g
Protein 56.3g	0%

Vitamin D 40IU	0%
Calcium 389.2mg	0%
Iron 15.0mg	0%
Potassium 3217.5mg	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: 58.2%

Protein: 9.2%

Carbs: 32.6%