Roast Vegetable Tart

Quiches, Vegan


Adapted from

Paul McCartney and his daughters started a movement in the UK (Meat Free Mondays) to encourage people to eat less meat. Many restaurants have integrated this campaign into their menus and it as spread across the world while helping convert many people (including myself) to vegetarianism. The Meat Free Mondays website has a collection of many great vegetarian and vegan recipes, including this one. This tart is incredibly easy and quick to make and uses everyday ingredients.


  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 5 tablespoons butter (or margarine for a vegan version)
  • 3 tablespoons cold water
  • 1 onion, chopped coarsely
  • 1 red bell pepper, sliced thickly
  • 1 zucchini, sliced into 1-centimeter rounds
  • 2 tablespoons olive oil
  • salt, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika



  1. Preheat the oven to 375F (190C). Grease a pie dish and set aside
  2. Mix the flours in a large bowl.
  3. Cut in the butter with a knife until the mix is like breadcrumbs.
  4. Add the cold water (add more if necessary) until the mix forms a dough.
  5. Wrap the dough in parchment paper and place in the fridge for a half-hour.
  6. Place all the chopped vegetables and herbs in a baking tray and toss in the olive oil.
  7. Bake the vegetables for about 25 minutes or until they are tender. Let cool.
  8. Roll out the chilled dough to 5-millimeter thickness and place in the prepared pie dish. Cover the dough with a piece of parchment paper and place pie weights (or beans) on top, making sure that they line the edges. Blind bake in the oven for 15 minutes.
  9. Add the vegetables to the tart and bake for another 30 minutes or until the crust is golden brown.


Comments: Like I said before, this is a very easy and quick recipe, perfect for a weeknight meal. Though delicious, it is quite light as it has no eggs or cheese like regular quiches. We had this tart with some spinach soup. This tart could also be good as an appetizer. The original recipe calls for vegan margarine but we don’t buy margarine so I used butter instead. When cutting in the butter with a knife, you can always “cheat” like I did and use your hands to mix better; it’s so much easier! When rolling out the dough, I placed another piece of parchment paper between the dough and the rolling pin to create a sort of “sandwich” with the two pieces of parchment paper; in doing so, I did not have to waste flour for rolling out the dough AND I didn’t have to clean the rolling pin. I later also used the parchment paper to place the dough in the pie dish. For a more detailed explanation for rolling out dough and blind baking, look at my instructions for quiche crust.



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