Why You’ll Love This Roasted Vegetable Tarts

• They’re endlessly customisable. Honestly, this is the biggest win. Got a lonely courgette in the fridge? Some cherry tomatoes about to turn? Throw them in! The recipe is a fantastic template for using up whatever seasonal vegetables you have on hand.
• The perfect make-ahead meal. You can roast the vegetable mix a day or two in advance and keep it in the fridge. When you’re ready to eat, simply assemble the tarts and pop them in the oven. It makes a hectic weeknight feel effortlessly chic.
• They look far more impressive than the effort required. The golden, puffed pastry and vibrant veg topping create a stunning visual that will have everyone thinking you spent hours in the kitchen. We’ll keep that our little secret.
• A beautiful balance of textures and flavours. You get the shatteringly crisp pastry, the soft, sweet roasted vegetables, and the creamy, melty cheese—all in one bite. It’s a little party for your palate.

Ingredients & Tools

• 1 sheet of ready-rolled all-butter puff pastry
• 1 medium red onion, cut into wedges
• 1 medium red pepper, sliced
• 1 small courgette, halved lengthways and sliced
• 100 g cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano or thyme
• 1 clove garlic, minced
• 80 g soft goat’s cheese or feta, crumbled
• Salt and black pepper to taste
• 1 tbsp balsamic glaze (optional, for drizzling)
• A handful of fresh basil leaves, to serve

Tools: A large baking tray, a smaller baking sheet, parchment paper, a sharp knife, a mixing bowl.

The quality of your puff pastry really makes a difference here—a good all-butter variety will give you that incredible, flaky lift and rich flavour. And don’t be shy with the seasoning for the vegetables; roasting really concentrates their sweetness, so a good pinch of salt is essential.

Serves: 2 (as a main) or 4 (as a starter) | Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Puff pastry secrets. Keep the pastry chilled until the very last moment. A cold pastry hits the hot oven and creates maximum steam, which is what gives you those beautifully puffy, flaky layers. If it gets too warm, it can become greasy.
• Vegetable uniformity is key. Try to cut your vegetables into similar-sized pieces. This isn’t about being perfect, but it ensures everything roasts evenly. Nobody wants a burnt pepper slice next to a raw piece of onion.
• Don’t overcrowd the roasting tray. If you pile the veggies on top of each other, they’ll steam rather than roast. We’re after caramelisation, which requires a little space for the oven’s heat to work its magic. Use two trays if needed.
• Why goat’s cheese or feta? Their tangy, salty profile cuts through the sweetness of the roasted vegetables beautifully. A mozzarella could be used, but it’s much milder and can make the tarts a bit wet. The crumbly cheeses are our top choice for flavour and texture.

How to Make Roasted Vegetable Tarts

Serving Suggestions

Complementary Dishes

• A simple rocket and parmesan salad — The peppery bite of fresh rocket and the salty shavings of parmesan provide a crisp, clean contrast to the rich, soft tart. A light lemon vinaigrette is all you need.
• A bowl of spiced lentil soup — For a more substantial meal on a cooler day, a hearty soup makes a wonderful partner. The earthy flavours of the lentils complement the sweetness of the roasted vegetables perfectly.

Drinks

• A crisp Sauvignon Blanc — The zesty, citrus notes in a good Sauvignon Blanc cut through the richness of the pastry and cheese beautifully, while complementing the herbal notes from the oregano and basil.
• A chilled glass of rosé — A dry rosé has the acidity to balance the dish and the berry notes that work surprisingly well with the roasted pepper and tomato. It just feels like a sunny afternoon.

Something Sweet

• Lemon posset with shortbread — After the savoury richness of the tart, a sharp, creamy lemon posset is the ultimate palate cleanser. It’s light, zingy, and incredibly easy to make ahead.
• Dark chocolate and almond clusters — For a fuss-free but decadent finish, a few pieces of good quality dark chocolate with roasted almonds offer a bitter-sweet crunch that ends the meal on a high note.

Top Mistakes to Avoid

• Mistake: Using warm pastry. If your pastry is room temperature when it goes in the oven, the butter will melt out before the layers have a chance to puff up. You’ll end up with a greasy, dense base instead of a light, flaky one. I’ve learned this the hard way!
• Mistake: Skipping the scoring step. If you don’t score that border, the entire pastry sheet will puff up unevenly, and your beautiful vegetable topping will slide right off. That border is what creates the lovely raised edge to contain all the goodness.
• Mistake: Adding raw vegetables directly to the pastry. Roasting the veggies first is non-negotiable. If you put raw vegetables on the pastry, they’ll release all their water content during baking, resulting in a soggy, undercooked tart. Pre-roasting concentrates their flavour and removes excess moisture.
• Mistake: Overloading the tart. It’s tempting to pile on the veggies, but a little goes a long way. Too many toppings will weigh down the pastry and prevent it from cooking through properly, leaving you with a soggy bottom. Less is more.

Expert Tips

• Tip: Add a flavour-packed base layer. Before adding the roasted vegetables, spread a very thin layer of something like pesto, tomato paste, or even a little Dijon mustard inside the scored border. It adds an incredible depth of flavour and creates a barrier against sogginess.
• Tip: Get creative with your veggie shapes. For a really professional look, try using a mandoline (carefully!) to slice your courgette and onion into uniform rounds. When arranged overlapping on the tart, it creates a stunning, restaurant-quality effect.
• Tip: Master the egg wash. For an extra-golden, glossy crust, brush the scored border with a beaten egg before baking. It’s a small step that makes a huge visual difference, giving you that perfect bakery-style shine.
• Tip: Re-crisp leftovers perfectly. If you have a leftover slice, reheat it in the air fryer or a hot oven for a few minutes instead of the microwave. This will bring back the crispness of the pastry, transforming it from soggy to spectacular.

FAQs

Can I make these tarts ahead of time?
Absolutely, and it’s a great strategy for entertaining. You can roast the vegetables and keep them in an airtight container in the fridge for up to 2 days. You can also score the pastry on the parchment-lined tray and keep it covered in the fridge. When ready to serve, simply assemble and bake. The baking time might need an extra minute or two since everything is cold. I wouldn’t recommend assembling the entire tart and then refrigerating it, as the pastry can get soggy.

Can I use shortcrust pastry instead?
You can, but it will be a different experience! Shortcrust pastry gives a more crumbly, biscuity base, like a quiche, whereas puff pastry is all about flaky, airy layers. If you use shortcrust, I’d recommend blind baking it first for about 15 minutes before adding the toppings to ensure the base is fully cooked and not soggy. Both are delicious, just different.

My pastry base is soggy. What happened?
The most common culprit is moisture. This usually happens if the vegetables weren’t roasted enough beforehand (they should be tender and slightly shrivelled), or if the tart was overloaded with toppings. Another tip is to make sure your oven is fully preheated—a hot oven is crucial for instantly cooking the pastry from below. Using a perforated baking tray can also help by allowing air to circulate underneath.

What other vegetables work well?
Oh, so many! Thinly sliced aubergine (eggplant), butternut squash cubes, asparagus tips, sliced mushrooms, or even some sweet potato would be lovely. Just keep in mind the cooking time—denser veggies like squash or potato might need a few extra minutes of roasting before going on the tart. The trick is to stick with vegetables that roast well and don’t release too much water.

Can I make these vegan?
Definitely! Use a vegan puff pastry (many accidentally are, but check the label). Simply omit the cheese or use a vegan feta alternative. To add creaminess and flavour, you could dollop on some vegan pesto or a sprinkle of nutritional yeast mixed with breadcrumbs for a cheesy, crunchy topping. The roasted vegetables are the star, so they’ll still be delicious.