Since so many requested the recipe yesterday, I decided to post the recipe.


I found the recipe in Taste of Home magazine in the August/September 2008 issue. I love that magazine!

I have made the recipe as presented here, but I have also substituted summer squash instead of the eggplant, which is delicious. Also, I have forgotten to put the basil and parmesan cheese on at the end at it changes the flavor immensely, do not forget! Make sure that all the moisture from the vegetables is evaporated, otherwise you will have a soggy tart, and nobody wants that. :)

If you try making it, tell me how you liked it!Rustic Roasted Vegetable Tart Recipe

Rustic Roasted Vegetable Tart Recipe
Photo by: Taste of Home
Rating 5
75% would make again
"No one will miss the meat in this appealing tart." The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression.—Marie Rizzio, Interlochen, Michigan
This recipe is:
Contest Winning
8 Servings
  • Prep: 45 min. Bake: 20 min.


  • 1 small eggplant, cut into 1-inch pieces
  • 1 large zucchini, cut into 1/4-inch slices
  • 4 plum tomatoes, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 sheet refrigerated pie pastry
  • 1 tablespoon cornmeal
  • 2 tablespoons shredded Parmesan cheese
  • Minced fresh basil, optional
  • Directions

  • In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt 
  • and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  •  Bake at 450° for 25-30 minutes or until vegetables are tender and 
  • moisture has evaporated, stirring every 10 minutes.

  • On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle 
  • cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan.
  •  Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold 
  • up edges of pastry over filling, leaving center uncovered. Brush pastry 
  • with remaining oil.

  • Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle 
  • with Parmesan. Cut into wedges. Garnish with basil if desired. 
  • Yield: 8 servings.
Nutrition Facts: 1 wedge equals 219 calories, 14 g fat (4 g saturated fat), 6 mg cholesterol, 277 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.
Rustic Roasted Vegetable Tart published in Taste of Home August/September 2008, p39


  1. Im so excited to make this again! Now Ill have to make two for my whole family!

  2. This looks so yummy! Thanks for sharing :)


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