Roasted Vegetable Tart with Eggplant Crust

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vegetable tart with eggplant crust Here’s an all vegetable tart with an extra healthy spin on a it because there’s no pastry involved when putting it together!

roasted eggplant

eggplant crusted tart Thick sturdy slices of roasted eggplant form the perfect crust to encase all your vegetables, it’s healthy, much lighter and very pretty in it’s presentation.

eggplant crusted tart Simple to do with just a little prep work of roasting or grilling your vegetables ahead of time, then all you do is layer the cooked eggplant all around your tart pan, your favorite cheese will bind it all together.

vegetable tart with eggplant crust Arrange all your vegetables on top and then place it all into the oven.

vegetable tart with eggplant crustThe cheese will bond everything together when melted, and the top will be nice and golden, just like this!

vegetable tart with eggplant crust It’s crispy on the edges and creamy in the middle. Would you care for a slice?

vegetable tart with eggplant crust Enjoy!

Roasted Vegetable Tart with Eggplant Crust
  • 9 inch flutted tart pan with removable bottom, lightly brushed inside with olive oil
  • 3 medium eggplant, cut longwise into ½ inch slices
  • 2 zucchini, cut on the diagonal
  • 1 yellow squash, cut on the diagonal
  • a handful of grape tomatoes, halved
  • 6 to 8 small asparagus
  • shredded fontina and asiago cheese,plus a couple of tablespoons of grated parmesan.
  • chopped basil and parsley for garnish
  • olive oil
  1. Heat oven to 425 F. drizzle a sheet pan with olive oil, place eggplant slices on top, sprinkle with salt and pepper and more olive oil, roast until soft and nicely golden, watch so they don't get well done and too crispy, you want them still pliable. Set aside.
  2. Roast the zucchini and yellow squash the same way. No need to roast asparagus or tomato slices.
  3. To arrange the tart place eggplant slices all around the pan and bottom, you want the rounded part of the eggplant to form the scalloped edge.
  4. Shred enough cheese to generously cover the bottom of the tart then arrange your veggies all around.
  5. And some of the shredded cheeses on top but do not totally cover the vegetables, you want to be able to see them.
  6. Place tart pan on top of a baking sheet and place into a 400 F. preheated oven for 15 to 20 minutes, the cheese should be melted and the top a golden brown.
  7. Cool down before cutting.
  8. *** NOTE**** You can replace roasted veggies with grilled.


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  1. Doris Hannon says

    I just made this tart. Lesson learned, definitely use enough eggplant, cut thickly to the 1/2″. I thought 2 would be enough but by the time I left off the ends with all skin (too tough to enjoy eating), I barely had enough to cover the pan. Also helps to cut the vegetables thicker, I cut usual size for roasting but they shrank so much they looked kind of lonely in the pan. Next time I’d roast 3 ea of the zucchini and yellow squash. I can foresee all kinds of other veg additions and maybe even slather some red pepper pesto on the eggplant layer before adding the cheese. Hope it tastes as good as it smells!

  2. Made this last night and it was to die for! i don’t like asparagus, so I left those out….but everything else …absolutely awesome!!! As a vegetarian, I have totally appreciated this dish and you bet I will make this over and over again! Thank you Marie. 🙂

  3. Sounds good! Thank-you!

  4. This looks amazing and so pretty! Any ideas to swap out the eggplant with as no one in this household likes it besides me! 🙁

  5. Could you possibly give me approx. how much of each cheese is used…..making it tonight.

  6. Whaaat? Eggplant crust/ You slay me. This is genius.

  7. Absolutely stunning!

  8. Another winner!

  9. Another beautiful one, Marie! Feeling healthier just looking at …

  10. Marie – How in the world do you come up with these ideas? I love it. That shot of the eggplant “crust” just looks so inviting. I love the crunchy edges especially.

  11. Beautiful!!! Love this!

  12. What a brillant idea – and so pretty – can’t wait to try this out!

  13. Marie – another mouth watering work of art. Can’t wait to try this this summer!!

  14. Veggie Heaven. I love eggplant, but have a problem when it absorbs too much oil. This looks like a great way to cook them and your presentation is just beautiful.

  15. All I can say is YUM !!!!

  16. A thing of eggplant beauty!

  17. I’m going to try this over the weekend! Sounds delicious!


  1. […] Roasted vegetable tart with eggplant crust […]

  2. […] that I make this again. The two of us polished off the entire tart for dinner. The recipe came from Proud Italian Cook and I had pinned it because it’s low carb and packed full of vegetables. I wish I had this […]

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