A golden tart with roasted veg and wholegrain goodness
This Spelt Mediterranean Vegetable Tart brings together a flaky wholegrain spelt crust and a roasted vegetable filling bursting with colour and flavour. Think courgettes, peppers, red onion, and cherry tomatoes layered over a creamy cheese base.
It’s simple to make, impressive to serve, and perfect for lunches, picnics, or light dinners.
Why you’ll love this savoury tart
The spelt crust adds texture and a nutty flavour. The roasted veg keeps things fresh and vibrant. It’s vegetarian, versatile, and easy to adapt with what you’ve got in the fridge.
You can serve it warm, room temp, or cold. Great on its own or with salad on the side.
Spelt Mediterranean Vegetable Tart
Description
A vibrant vegetable tart made with roasted Mediterranean veg and a wholegrain spelt crust. Colourful, flavourful, and perfect for a light lunch or dinner.
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pastry: Mix flour and salt. Rub in butter until crumbly. Add egg and water. Form dough, wrap, and chill for 30 minutes.
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Roast the veg: Preheat oven to 200°C (fan 180°C). Toss courgette, pepper, and onion with olive oil. Spread on a tray and roast for 15–20 minutes.
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Blind bake the crust: Roll pastry and line a greased 23cm tart tin. Prick base, line with parchment and baking beans. Bake for 15 minutes. Remove paper and bake 5 mins more.
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Make the base layer: In a bowl, mix ricotta (or goat’s cheese) with egg, milk, oregano, salt, and pepper. Spread onto baked crust.
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Add veg and bake: Arrange roasted veg and cherry tomatoes over the cheese base. Bake at 180°C (fan) for 20–25 minutes.
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Cool and serve: Let rest for 10 minutes before slicing. Serve warm or cold.
Nutrition Facts
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 11g56%
- Cholesterol 100mg34%
- Sodium 400mg17%
- Potassium 420mg12%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Let the roasted veg cool slightly before assembling to avoid sogginess.
Use baking beans or dry rice to weigh down the pastry when blind baking.
