Roasted Vegetable Tart


Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.

Prep Time:
30 mins
Bake Time:
12 mins
Bake Time:
20 mins
Stand Time:
10 mins
Total Time:
1 hrs 12 mins
2 tarts (16 servings)


  • 1 medium zucchini, sliced 1/4 inch thick

  • 1 cup bite-size strips red and/or yellow sweet pepper

  • 1 small red onion, cut into thin wedges

  • 4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)

  • 2 tablespoon olive oil

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 9 ounce package frozen artichoke hearts

  • Nonstick cooking spray

  • 1 15 ounce package folded, refrigerated unbaked pie crusts (2 crusts)

  • 1 5 ounce container semisoft cheese with garlic and herb

  • 1 3 ounce package cream cheese, softened

  • 2 teaspoon milk

  • 2 tablespoon grated Parmesan cheese


  1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake, uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.

  2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.

  3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold pie crusts according to package directions. Place each pie crust on a prepared baking sheet.

  4. In a large bowl, beat semisoft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the pie crusts. Fold pie crust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.

  5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. Makes 2 tarts (16 servings).


Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5.

Nutrition Facts (per serving)

201 Calories
14g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 201
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 219mg 10%
Total Carbohydrate 16g 6%
Protein 3g
Vitamin C 12.4mg 62%
Calcium 30.3mg 2%
Iron 0.2mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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