Impress your guests with this vibrant and delicious veggie-packed tart. The flaky puff pastry crust is filled with a colorful array of roasted veggies and a bright basil pesto, making it a perfect dish for brunch or a light lunch.

Quick Info

⏱️ 85 min • 🍽️ 6 servings • ⭐ 88%

Nutrition

621 cal • 14g protein • 88g carbs • 25g fat

Tags

[Healthy] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 3 cups fresh basil leaves
• ¾ cup pine nuts
• ¾ cup grated Parmesan cheese
• 3 cloves garlic
• ¾ cup olive oil, divided
• ½ cup ricotta cheese
• Salt, to taste
• Pepper, to taste
• 2 medium zucchini
• 2 medium yellow squash
• 4 large carrots
• 1 large eggplant
• 1 tablespoon butter
• 1 sheet of puff pastry, thawed
• 2 cups uncooked rice
• ½ teaspoon dried oregano

Instructions Preview

1. Combine the basil, pine nuts, Parmesan, ga…
2. Using a vegetable peeler, peel the zucchin…
3. Cut the eggplant lengthwise into thin slic…

…and 13 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian