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Veggie tart

 20 ratings

Prep Time:10 mins

Cooking Time:90 mins

Serves:5 Adults

Veggie tart

This one-tray tart is a simple and tasty way to get some veggies in. You can choose reduced-fat puff pastry to lower the fat content of the tart.


  • 1 yellow pepper, chopped into small chunks
  • 1 red onion, peeled and sliced
  • 250g/ 9 oz. cherry tomatoes, halved
  • 6 medium mushrooms, halved
  • 2 ½ tablespoons olive oil
  • 1 sheet of puff pastry
  • 60g/ 2 oz. low-fat cheddar cheese, grated
  • 4 sprigs fresh basil
  • Balsamic vinegar (to finish)
  • Salt and pepper to taste


  1. Preheat the oven to 180°C /350°F/ Gas mark 4
  2. Place all prepared vegetables onto a tray and add 2 tablespoons of olive oil. Roast for 50 minutes
  3. Once roasted, push any cooked vegetables away from the edges of the tray. Lightly coat the corners of the tray with remaining olive oil to prevent sticking
  4. Ensure to properly defrost the pastry if using from frozen. Read more here on how to defrost food safely.
  5. Cover the vegetables with the puff pastry sheet and tuck in the edges. Place in the oven for 30 minutes until golden
  6. Ensure the edges of the pastry are free before flipping the tray onto a board. Sprinkle some cheese, basil leaves and balsamic vinegar (optional) onto the tart before serving.

What you will need

  • Baking tray
  • Cheese grater
  • Chopping board
  • Chopping knife
  • Cutlery
  • Pastry brush

Serving suggestions

Sprinkle some cheese, basil leaves and balsamic vinegar (optional) onto the tart before serving

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