Roast Vegetable Tart Recipe

Roast Vegetable TartsRoast Vegetable Tarts
Menu item
Serves 10
Prep time
Cook Time

Produce to Platter: High Country Small
Produce to Platter: High Country Small

This delicious Roast Vegetable Tart recipe can be found in the Produce to Platter High Country book as part of the ever growing Produce to Platter series.

Through the eyes of locals who are dedicated to making the best regional food and wine, you will discover new taste sensations that have been foraged from wineries, restaurants, farm gates and more in this arm-chair journey through the Victorian High Country. Discover this vast, historic territory of hilly grasslands, bubbling estuaries and snowy alps.


  • 3 1/2 Cups
    plain flour
  • 250 Grams
    chilled butter, diced
  • 2
    egg yolks
  • 4 Teaspoons
    iced water
  • Parmesan cheese, grated
  • Baby spinach leaves
  • Roast eggplant strips
  • Roast balsamic onion
  • Roast pumpkin wedges
  • Roast capsicum strips
  • Egg and cream mix (equal egg to cream beaten to combine)
  • Murray River salt, to taste


  1. Preheat oven to 200C

  2. For the Pastry

    Combine flour, butter and egg yolks in food processor.
    Add water to form a firm dough.
    Chill and roll to thin dough.
    Line tart tins and blind bake at 200C for 15-20 minutes until just golden.

  3. For the Filling

    Place thin layer of parmesan cheese in the baked shells.
    Make a base with the baby spinach leaves, add onion, eggplant, pumpkin and roast capsicum, remembering to have colourful vegetables on top.
    Fill tarts with egg mix and sprinkle with parmesan and salt.
    Bake at 200C for 20 minutes until just golden and set.


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