Spelt Mediterranean Vegetable Tart

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.

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Cuisine: British

Courses: Lunch

Difficulty: Intermediate

Estimated Cost: $ 6

Calories: 385 kcal

Best Season: Summer, Spring

Dietary: Vegetarian

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:

250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter (cubed)
1 Medium , Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt

For the filling:

1 tbsp, Olive Oil
1 Courgette, (thinly sliced)
1 Red , Pepper (sliced into strips)
1 Red , Onion (thin wedges)
100 g, Cherry Tomatoes (halved)
100 g, Ricotta or Soft Goat’s Cheese
1 Medium , Egg
50 ml, Milk
½ tsp, Dried Oregano
Salt and Black Pepper (to taste)

Instructions

1
Make the pastry: Mix flour and salt. Rub in butter until crumbly. Add egg and water. Form dough, wrap, and chill for 30 minutes.
2
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.
3
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.
4
Make the base layer: In a bowl, mix ricotta (or goat’s cheese) with egg, milk, oregano, salt, and pepper. Spread onto baked crust.
5
Add veg and bake: Arrange roasted veg and cherry tomatoes over the cheese base. Bake at 180°C (fan) for 20–25 minutes.
6
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.

Keywords: spelt tart, vegetable tart, roasted veg, wholegrain crust, vegetarian tart, Mediterranean bake

Optional Substitutions & Variations

Dairy-free? Use plant-based soft cheese and oat milk.
Add protein: Crumble in some cooked feta or chickpeas.
Extra herbs? Sprinkle fresh basil or parsley before serving.
No ricotta? Use cream cheese or mascarpone instead.

Tips & Variations

Make it seasonal and flexible

This tart is a great base for whatever veg is in season. Swap the courgette for aubergine, add artichokes, or stir pesto into the cheese base. It also works well in mini tart tins for lunchboxes or picnics. Leftovers reheat nicely or taste great cold.

Conclusion

Spelt Mediterranean Vegetable Tart is colourful, easy, and packed with flavour. It’s perfect for anyone wanting something fresh and satisfying. Try it out, share your version, and enjoy the balance of golden crust and roasted veg in every bite.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-mediterranean-vegetable-tart/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!