Roasted Vegetable Tart

Made In Hackney
Roast Vegetable Tart with orange and purple dips
Serves 4
Print recipe
  • Prep time 20 mins
  • Cook time 70 mins
  • Ready time 90 mins

A really easy tart that it is delicious warm or cold.

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For the pie crust

  • ½ cup plain flour
  • ½ cup wholemeal flour
  • 5 tablespoons vegan margarine
  • 3 tablespoons cold water

For the filling

  • 1 red onion chopped coarsely
  • 1 red, orange or yellow pepper, sliced thickly
  • 1 courgette, sliced into 1 cm rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cloves of garlic
  • 1 tablespoon thyme, chopped finely
  • 1 tablespoon rosemary, chopped finely
  • 1 teaspoon smoked paprika


Set the oven to 190°C/375°F/gas mark 5.

Mix the flour and salt in a large bowl.

Cut in the margarine with a knife until the mix is like breadcrumbs.

Add the cold water until the mix forms a dough.

Wrap the dough in baking parchment and place in the fridge for ½ hour.

Place all the chopped vegetables and herbs in a baking tray and toss in the olive oil.

Bake the vegetables for 25 minutes until tender and leave to cool.

Roll out the dough to 5 mm thickness and place in a tart dish.

Blind bake in the oven for 15 minutes.

Add the vegetables to the tart and bake for a further 30 minutes or until the crust is golden brown.


Additional notes

“A really easy tart that it is delicious warm or cold.”

Recipe courtesy of Made In Hackney

Photo shot by Patricia Niven, for Made In Hackney

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