Looking for a way to use those leftover roasted veggies? This Savory Harvest Vegetable Tart may be what you’re looking for. Pair your hearty roasted vegetables with a crunchy pie crust base and a layer of delicious creamy herbed cheese.The kids may even dig in.
No leftovers hangin out in the fridge? No problem. Plan a meal so that you have lots of extra roasted goodness.
Or throw together a tray of your favorites just so you can give this awesome Savory Harvest Vegetable Tart a try.
What you’ll need to make the crust…
- Whole wheat flour
- Unbleached all-purpose flour
- Granulated sugar
- Finely ground sea salt
- Cold unsalted butter – cut into small pieces
- Cold water
- Honey
For those of you that have been with me for awhile, you know how important it is to me that I use good quality organic ingredients in baking and cooking for my family. For this recipe, I always use heritage wheat products from Sunrise Flour Mill. That way I’m certain that there’s no trace of toxic glyphosate in my delicious tart crust.
- Place the whole wheat flour, all-purpose flour, sugar, and fine sea salt in the bowl of your food processor.
- Pulse until just blended.
- Add the butter pieces, a few at a time, pulsing until butter is broken down into pieces the size of small peas.
- In a small bowl stir together the cold water and the honey.
- Slowly stream the water mixture through the feed tube as you continue to pulse until dough just begins to stick together in places.
- Transfer the dough and all crumbly pieces from the bowl to a piece of parchment.
- Using your hands, gather the dough and press the dry pieces together, forming them into a mound.
- Flatten into a thick disk, wrap in plastic, and chill at least 30 minutes or until easy to handle.
- Before rolling out dough, let stand at room temperature 15 minutes or until pliable.
- Preheat oven to 375°F.
- Flour a rolling pin and, on a piece of parchment or floured board, roll out the dough.
- Do your best to form a rectangle measuring approximately 15- x 11-inches.
- Transfer the rolled-dough to a 12-x8.5-inch tart pan or rimmed baking sheet.
- Center it in the middle of the pan letting the excess dough hang over the edge.
Before we continue, let’s talk about baking pans.
I like to use my 12-x8.5-inch tart pan here. It has a lovely fluted edge with a removable base so that the final presentation is a stunner.
A rimmed baking sheet of a similar size could also be used.
- Gently lift the sides of dough and press the dough into the bottom crease of the pan.
- Work your way around the perimeter so there are no gaps between the dough and the pan.
- Fold edge of dough underneath itself, gently pinching to seal dough.
- The edge of the dough should stand flush with the edge of the pan.
- Trim away any excess with a sharp knife.
- Chill for 10 to 15 minutes.
- Cover the chilled dough with a piece of parchment and fill with dry beans or pie weights.
- Bake for 20 minutes or until edges are set and golden.
- Remove the parchment paper along with the dry beans.
- Bake for an additional 5 to 10 minutes until the dough dries out.
- Allow the crust to cool.
Before we continue on with the assembly of your Savory Harvest Vegetable Tart…
What if you really want to give this a try but don’t have any leftover roasted veggies to use?
Not a problem. Let’s make a batch.
For this presentation, I roasted some of my family’s favorites.
- Carrots
- Beets
- Red onions
- Acorn squash
- Brussels sprouts
You could also try some…
- Cauliflower
- Broccoli
- Mushrooms
- Parsnips
- Fennel
- As you prepare the vegetables, be sure to cut them into uniform sizes so that they roast evenly.
- Spread them out in a single layer on a rimmed baking sheet.
- Coat them with some extra-virgin olive oil.
- Season with salt & pepper.
- If desired, add sprigs of your favorite fresh herbs.
- Roast at 400°F for about 30 minutes until they are tender and caramelized.
Let’s gather up what you need to assemble your Savory Harvest Vegetable Tart…
- Prepared Honey Wheat Pastry Crust
- Fresh parsley
- Shallot
- Freshly ground black pepper
- Cream cheese – at room temperature
- Goat cheese – softened
- Roasted vegetables
- Balsamic glaze
- Combine finely chopped parsley and shallot with the black pepper, cream cheese, and goat cheese.
- Stir until smooth.
- Spread evenly over the bottom of the cooled crust.
- Arrange the roasted vegetables evenly over the cheese mixture. Garnish with roughly chopped parsley leaves.
- Remove the tart from the pan.
- Drizzle with balsamic glaze.
- Cut into squares and enjoy.
savory harvest vegetable tart
Start off with a crispy base of honey wheat crust, layered with creamy herbed cheese, topped off with your choice of hearty roasted veggies.
Ingredients
Honey Wheat Pastry
- 1 cup whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup cold water
- 1 teaspoon honey
Vegetable Tart
- prepared Honey Wheat Pastry
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely minced shallot
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons cream cheese, at room temperature (2 ounces)
- 4 tablespoons goat cheese, softened (2 ounces)
- 2 cups roughly chopped leftover roasted vegetables, at room temperature (such as carrots, beets, onions, acorn squash, Brussels sprouts)
- 2 tablespoons roughly chopped fresh parsley
- 1 tablespoon balsamic glaze
Instructions
Honey Wheat Pastry Crust
-
In a food processor pulse whole wheat flour, all-purpose flour, sugar, and fine sea salt until just blended.
Add the butter pieces, a few at a time, pulsing until butter is broken down into pieces the size of small peas.
In a small bowl stir together the cold water and the honey. Slowly stream water mixture through feed tube and continue to pulse until dough just begins to stick together in places.
-
Transfer the dough and all crumbly pieces from processor to a piece of parchment. Using your hands, gather the dough and press the dry pieces together, forming them into a mound.
Flatten into a thick disk, wrap in plastic, and chill at least 30 minutes or until easy to handle. Before rolling out dough, let stand at room temperature 15 minutes or until pliable.
-
Preheat oven to 375°F.
Flour a rolling pin and, on a piece of parchment or floured board, roll out the dough. Do your best to form rectangle measuring approximately 11- x 15-inches.. Transfer the rolled-dough to a 12-x8.5-inch tart pan or rimmed baking sheet. Center it in the middle of the pan letting the excess dough hang over the edge.
Gently lift the sides of dough and press the dough into the bottom crease of the pan, working your way around so there are no gaps between the dough and the pan. Fold edge of dough underneath itself, gently pinching to seal dough. The edge of the dough should stand flush with the edge of the pan. Chill for 10 to 15 minutes.
-
Cover the chilled dough with a piece of parchment and fill with dry beans or pie weights. Bake for 20 minutes or until edges are set and golden. Remove the parchment paper along with the dry beans. Bake for an additional 5 to 10 minutes until the dough dries out.
Savory Harvest Vegetable Tart Assembly
-
While crust cools, combine chopped parsley, shallot, black pepper, cream cheese, and goat cheese, stirring until smooth.
Spread evenly over the bottom of the cooled crust. Arrange vegetables evenly over the cheese mixture; top with parsley leaves.
Remove the tart from the pan; drizzle with balsamic glaze.
Recipe Notes
No leftover roasted veggies?
Why not roast a tray of your favorites?
- Carrots
- Beets
- Red onions
- Acorn squash
- Brussels sprouts
- Cauliflower
- Broccoli
- Mushrooms
- Parsnips
- Fennel
- As you prepare the vegetables, be sure to cut them into uniform sizes so that they roast evenly.
- Spread them out in a single layer on a rimmed baking sheet.
- Coat them with some extra-virgin olive oil.
- Season with salt & pepper.
- If desired, add sprigs of your favorite fresh herbs.
- Roast at 400°F for about 30 minutes until they are tender and caramelized.
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More roasted goodness…
