I started making this tart because my sister's garden produced more zucchini than any family could eat. One tray of ribbons later, it became the thing everyone asks for at brunch.
Here's the trick that makes it work: you bake the empty pastry shell first, with rice weighing it down, so the middle doesn't puff up and turn soggy under all those vegetables. Then the pesto and ricotta go in, the veggie ribbons go on top, and it all bakes together.
It's vegetarian, it serves six, and it looks like you spent a lot more time on it than you did. That's my favorite kind of recipe.
Step-by-Step Instructions
1. Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
2. Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
3. Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
4. Preheat the oven to 350°F (180°C).
5. Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
6. Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
7. Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
8. Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
9. Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
10. Spread the ricotta pesto mixture evenly on the bottom of the tart.
11. Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
12. Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
13. Bake for 35-40 minutes, until the veggies are tender.
14. Let cool for a few minutes.
15. Slice and serve.
16. Enjoy!
Variations
Shortcut pesto
Use 3/4 cup of store-bought basil pesto mixed with the ricotta. You skip the food processor entirely.
Different vegetables
Thinly sliced bell pepper or fennel can replace the eggplant. Keep the total volume the same so the crust doesn't overflow.
Extra cheese
A handful of crumbled feta over the top before baking adds a salty edge.
How to Store Rainbow Veggie And Pesto Tart
Refrigerator
Keep leftovers covered in the fridge for up to 3 days. The crust softens each day, so reheat it in a hot oven rather than the microwave.
Freezer
Freeze cooled slices on a tray, then wrap them individually. They keep for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm slices at 350°F (180°C) for 8 to 10 minutes on a baking sheet. That brings the crust back closer to crisp.
Frequently Asked Questions
Q: Can I make this tart ahead of time?
Yes. Bake it fully, cool it, and refrigerate it. Reheat at 350°F (180°C) for 8 to 10 minutes. Assemble it raw and hold it unbaked for a few hours if you prefer, but keep it cold.
Q: Why do I bake the crust with rice on top?
The rice weighs the pastry down so the base stays flat instead of puffing into a dome. It also keeps the middle from going soggy once the wet pesto goes on.
Q: Do I have to peel the vegetables into ribbons?
It's what gives the tart its look and its even cooking. Thin slices from a mandoline work too, but they won't coil the same way.
Q: Can I use a different pan?
A 9-inch tart dish is what the amounts are built for. A larger pan gives a thinner tart that bakes faster, so start checking at 30 minutes.
Q: How do I know the vegetables are done?
Push a paring knife into a carrot ribbon. It should slide in with almost no resistance. If it fights back, bake 5 more minutes.
Rainbow Veggie And Pesto Tart Recipe
A flaky puff pastry tart spread with basil pesto and ricotta, then packed with ribbons of zucchini, squash, carrot and eggplant. Bakes in 40 minutes.
Ingredients
Instructions
- 1Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
- 2Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
- 3Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
- 4Preheat the oven to 350°F (180°C).
- 5Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
- 6Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
- 7Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
- 8Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
- 9Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
- 10Spread the ricotta pesto mixture evenly on the bottom of the tart.
- 11Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
- 12Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
- 13Bake for 35-40 minutes, until the veggies are tender.
- 14Let cool for a few minutes.
- 15Slice and serve.
- 16Enjoy!
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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