How to Make the Perfect Roasted Vegetable Tart
French-inspired · Medium · 70 min · 6 servings
This stunning Roasted Vegetable Tart is an impressive vegan showpiece featuring caramelized seasonal vegetables layered over a creamy cashew ricotta in a flaky plant-based pastry shell. This vegan recipe is perfect for dinner parties, brunches, or any occasion where you want to serve something truly beautiful and delicious.
Why this recipe works
This Roasted Vegetable Tart recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 1 sheet vegan puff pastry thawed
- 1 cup raw cashews soaked for 4 hours and drained
- 2 tablespoons nutritional yeast
- 3 cups mixed vegetables such as zucchini cherry tomatoes and red onion sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
Step by step instructions
Step 1: Make the Cashew Ricotta
Blend the soaked cashews, nutritional yeast, minced garlic, lemon juice, a pinch of salt, and 3 tablespoons of water in a high-speed blender until completely smooth and creamy. Taste and adjust seasoning then refrigerate until needed.
Step 2: Roast the Vegetables
Preheat oven to 400 degrees Fahrenheit. Toss the sliced vegetables with olive oil, salt, and pepper and spread on a baking sheet. Roast for 20 minutes until tender and lightly caramelized then set aside to cool slightly.
Step 3: Prepare the Pastry Shell
Roll out the vegan puff pastry on a lightly floured surface and transfer to a parchment-lined baking sheet. Score a border about an inch from the edge without cutting all the way through. Prick the center with a fork to prevent it from puffing up.
Step 4: Assemble and Bake
Spread the cashew ricotta evenly inside the scored border then artfully arrange the roasted vegetables on top. Bake for 25 minutes until the pastry edges are puffed and golden brown and the filling is set.
Step 5: Garnish and Serve
Remove the tart from the oven and let it cool for 5 minutes. Finish with a drizzle of olive oil, fresh basil leaves, and a sprinkle of flaky sea salt before slicing and serving warm or at room temperature.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → silken tofu blended with lemon juice and nutritional yeast for a nut-free ricotta alternative
- vegan puff pastry → a homemade or store-bought vegan shortcrust pastry for a sturdier tart base
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking the cashews long enough which results in a grainy rather than smooth and creamy ricotta
- Skipping the fork pricking step on the pastry center which causes it to puff up and not hold the filling properly
Nutrition facts
Per serving: 390 calories, 11g protein, 38g carbs, 22g fat, 5g fiber.
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