Summer vegetable tart Recipe

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  • Vegetarian




20 min


1 hr 50 min

Nutrition per portion

Calories 531 kCal 27%
Fat 40g 57%
  -  Saturates 22g 110%
Carbohydrates 31g 27%

Our summer vegetable tart combines colourful, summer veggies with a loose, cheesy pie shell to make a rich and flavourful sharing dish that is so simple but so impressive! You can use whatever veg you love best to make this summer vegetable tart, it’s a great way to use up any vegetables you might have in the fridge. This bright and summery vegetable tart is the perfect dish for picnics and al fresco lunches.


  • For the filling
  • 450g heirloom tomatoes
  • 2tbsp olive oil
  • 2 red onions, cut into wedges
  • 250g Philadelphia soft cheese
  • 90g basil pesto
  • zest and juice of 1 lemon
  • 60g drained capers
  • For the pastry
  • 250g flour
  • 1tsp salt
  • 150g butter, cubed
  • 60g strong Cheddar, grated
  • 45g Parmesan, grated
  • small bunch chives, snipped
  • 1 egg, beaten
  • You will also need:
  • A 24cm springform cake tin


  • Preheat oven to 160C. Spread tomatoes on a large roasting tray and drizzle with olive oil, then roast for 1hr 20 mins until cooked through and softened. Spread courgette slices and red onion wedges evenly over a baking tray and put in the oven for the last 30 min of the tomatoes’ cooking time.

  • To make the pastry, blitz all ingredients in a food processor to form a dough. Roll out to thickness of a £1 coin, and use to line springform tin. Bake blind for 15-18 min, then remove beans and bake for another 10 min, until golden brown, crispy and cooked through.

  • Take pastry out of oven and allow to cool. In a bowl, mix together the Philadelphia, pesto, lemon juice and capers. Spread the mixture evenly over the cooled tart base, then top with roasted veg and serve.

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