Roasted Vegetable Rustic Tarts

This comfort food of savory roasted vegetables, cheese and flaky pastry makes a vegetarian addition to brunch, a light lunch when paired with a salad and a substantial side dish at dinner.

Serves: 5


  • 1- 9” pie crust, uncooked
  • 4 cups cooked Roasted Root Vegetable mixture
  • 1/3 cups grated or crumbled cheese (two of our favorites are feta or a mix of sharp white Cheddar with Queso cheese)
  • 1 Tablespoon butter
  • Egg wash( 1 egg beaten with 1 Tablespoon water
  • 1 Tablespoon finely minced parsley
  • 1 teaspoon finely minced thyme
  • 1 Tablespoon butter


  1. Preheat oven to 375 degrees.
  2. On a floured surface roll out pie crust.  Using a 6” diameter bowl, press and cut out 5-6” diameter rounds of pie crust (you will need to cut out 2 rounds, then roll dough again).
  3. Place pie crust dough rounds in a non-stick 3 ½” diameter large muffin pan which has been buttered. Pull up sides of dough and gently press along sides of pan about 1 1/4” high. Prick the bottom of each round with a fork.
  4. Dividing the cheese into 1/3 cup portions for each tart, place half of the cheese for each tart in the bottom of the tart.
  5. Mix minced herbs into the Roasted Root Vegetable mixture and then mound a heaping 3/4 cup into each tart.  Sprinkle the remaining cheese on each tart.
  6. Cook for 10 minutes, brush on egg wash and return to oven for another 5 minutes or until crust is golden brown.

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