Roasted Vegetable Tart
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.
A gorgeous plant-based tart with caramelized roasted vegetables and creamy cashew ricotta in a flaky vegan pastry shell.
Nutrition per serving
Ingredients
shell
filling
topping
cooking
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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