Garden Veggie Parmesan Tart
Fresh garden vegetables and melty cheese baked in a flaky golden crust- this Garden Veggie Parmesan Tart recipe is a healthy dish you can enjoy any time of the day. This nutritious and delicious baked pastry is the perfect vegetarian dish for your next meatless Monday!
When we think about tarts, the first thing that may come to mind is dessert, right? While I can attest that sweet tarts like my Blueberry and Meyer Lemon Puffed Pastry Tart and Honeycrisp Tart with Cheddar & Rosemary Honey are indeed exemplary sweet pastries, there is something to be said about savory tarts too! They are like a cross between meat pies and pizza, and who can say no to those?!
Easy and Cheesy Vegetable Bake
Have an abundance of fresh veggies in your backyard garden? Or maybe you got too excited and bought more fresh produce from the farmer’s market than you know what to do? This veggie parmesan tart is an excellent recipe to put them to good use! A vegetable-loaded, cheese-crusted tart that is easy to make and customize. It is healthy enough to qualify as breakfast and is pretty simple as a quick weekday dinner. It is also so delicious, you will want it any time in between! Depending on your preference, you can also use other in-season veggies and dough bases.
What You’ll Need
This is a clean-up-your-fridge type of recipe! So if you happen to have half a zucchini, a bunch of tomatoes, or any leftover veggies sitting in your crisper, take them out, and let’s go a’baking!
- Pie dough– I am no baker, so I used store-bought pie dough. It also cuts down on my prep time, which is always a bonus for me! However, If you are feeling up to some therapeutic kneading, you can always make it from scratch.
- Vegetables– I love the pops of crunch and sweetness from the corn kernels, the fresh crispiness of zucchini, and the juiciness of grape tomatoes! They also make such a colorful and appealing combo; even veggie-haters (A.K.A your kids) will love it!
- Cheeses– I used both parmesan cheese and mozzarella in this recipe. It gives the tart a savory richness, making this recipe even more irresistible!
- Tomato paste + water– brushed all over the pie dough for a savory base.
- Egg- I brushed it over the pie crust border to give it a nice golden color and sheen.
- Kosher salt + freshly ground pepper- to taste
- Olive oil
Ingredient Substitutions and Add-ons
- What to dough? Aside from pie dough, you can also use puff pastry or flatbread. It really depends on what you like. Using puff pastry will give you a flakier and crumbly tart crust, while flatbreads are denser and thicker in comparison.
- In-Season Vegetables. Use can load this savory tart up with whatever vegetables are in season. Add some bell peppers and eggplant to give it a more summer vibe. I would definitely make a fall version using veggies like arugula, kale, radishes, broccoli, squash, and sweet potatoes! Other veggies that you can use are asparagus, red onions, mushrooms, artichokes, potatoes, parsnips, etc.
- Herb-ify it! Aside from veggies, you can also use fresh herbs like basil, parsley, rosemary, dill, chives, and sage to give your tart another layer of flavor!
- Choose Your Cheese. Aside from parm and moz, you can also use other types like ricotta, gouda, goat cheese, mascarpone, cream cheese, and cheddar.
- Spice it Up. If you like to add a punch of heat to your tart, you can sprinkle rep pepper flakes or add some jalapeno rounds.
- Meat lovers Version. You can add bacon bits, prosciutto, or turkey ham if you want to beef it up.
How to Make Garden Veggie Parmesan Tart
Want to know how to make your kids eat veggies? Smother them in cheese and bake them on buttery pie crust! All you need is to cook the veggies, assemble your tart, and bake.
- Preheat your oven to 400 degrees
- Place parchment on a baking sheet and spray with non-stick cooking spray.
- Take the pie crust and roll it out into a 12-inch circle or oval.
- Saute the Veggies. Preheat your skillet using medium-high heat and add olive oil. Add the zucchini and corn and season them with salt and pepper. Saute the veggies for 5 minutes or until they soften.
- Make the Savory Sauce. Whisk tomato paste and water together in a mixing bowl. Spread it into the middle of the pie crust evenly using a spatula or pastry brush, leaving a 2-inch border.
- Assemble the Tart. Spread the cooked zucchini and corn on top, then add the grape tomatoes. Sprinkle the shredded parmesan and mozzarella cheese on top evenly. Fold the exposed border of dough toward the center.
- Brush with Egg Wash. Whisk the egg in a small bowl with a splash of water. Coat the pie crust border with this mixture using a pastry brush.
- Bake! Cook the tart for about 15 to 20 minutes or until golden brown and the cheese has melted. Serve and enjoy!
- If you are using other veggies, remember that their cooking time will be different. For example, root crops like potatoes and carrots take more time to soften than zucchini and onions.
- When selecting which veggies to put together, always consider their textural differences. Use a mix of crunchy, soft, and crisp veggies. Color is also another factor to consider. Presentation is part of the food experience, after all!
- You can also use a square or rectangle baking pan if you do not have a round one.
- Make them into savory tartlets using a round pastry cutter. This is great if you want to make single-serving tarts for your kids or guest! No slicing is needed, and less mess to clean up after!
You can store your cheesy vegetable bake in the fridge after it has cooled down. Place in a lidded container or wrap it in foil. It can stay refrigerated for 2 to 3 days or frozen for 2 months. You can reheat it in the oven to get some crispiness back.
Garden Veggie Parmesan Tart
- 1 pkg Store-bought pie dough
- 2 ears Fresh corn, kernels removed
- 1 small Zucchini, sliced thinly into rounds
- 1 cup Halved grape tomatoes
- 1/4 cup Tomato paste
- 1/4 cup Water
- 2 tbsp Olive oil
- 1/3 cup Freshly grated Parmesan cheese + more for garnish
- 1/2 Cup Shredded mozzarella
- 1 large Egg
- Kosher salt and pepper to taste
- Preheat your oven to 400 degrees. Place parchment on a baking sheet and spray with non-stick cooking spray. Take the pie crust and roll it out into a 12-inch circle or oval.
- Next, in a medium skillet preheated to medium-high heat add olive oil, zucchini, corn, salt and pepper. Saute the veggies until softened for about five minutes.
- Add the tomato paste and water to a mixing bowl and whisk until combined. Take a spatula and spread the tomato paste on the pie crust leaving a 2-inch border. Next, top the tomato paste with zucchini, corn, grape tomatoes, Parmesan cheese, and mozzarella.
- Fold the exposed border of dough toward the center. Take the egg and whisk it in a small bowl with a splash of water. Using a pastry brush, brush the egg wash all over the pie crust border. If desired, sprinkle Parmesan on top of the border.
- Cook the tart for about 15 to 20 minutes or until golden brown and the cheese has melted. Serve and enjoy!