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Roasted Vegetable Tart Recipe

Name: Roasted Vegetable Tart Recipe
Yield: 1
Ingredients: 2 parsnips, peeled and cut into chunks; 2 red onions, peeled and quartered; 4 garlic cloves, peeled and halved; 3 olive oil; 2 red peppers, quartered and deseeded; 1 mediterranean roasted vegetables; 225 (8 ) ready made shortcrust pastry; 100 (4 ) Parmesan cheese, grated; Schwartz Sea Salt and Black Pepper to season

By: Schwartz UK

March 11, 2026

Treat yourself to our delicious vegan roasted vegetable tart full of flavour and goodness! This easy-to-follow roasted vegetable tart is colourful medley of seasonal veggies, perfectly roasted to enhance their natural sweetness. Ideal for a cozy dinner or a delightful lunch, this roasted Mediterranean tart is not just a feast for the eyes but also a nutritious option for everyone to enjoy.

Ingredients

Step 1
2 parsnips, peeled and cut into chunks
2 red onions, peeled and quartered
4 garlic cloves, peeled and halved
3 olive oil
2 red peppers, quartered and deseeded
1 mediterranean roasted vegetables
225 (8 ) ready made shortcrust pastry
100 (4 ) Parmesan cheese, grated
Schwartz Sea Salt and Black Pepper to season

Nutrition Information

(per serving)

Key products

Mediterranean Roasted Vegetables

£1.04

Sea Salt and Black Peppercorns Grinders Set

£5.50

Instructions

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.*
Meanwhile, boil the parsnips for 5 minutes, drain and place in a large roasting tin with the onions and garlic. Drizzle with the oil and cook, uncovered, in the oven for 30 minutes.*
Remove the roasting tin from the oven, add the peppers and sprinkle over the sachet contents. Toss well and cook for a further 30 minutes.*
Meanwhile, on a lightly floured surface, roll out the pastry to a rectangle measuring 35cm x 18cm. Lift the pastry onto a greased baking sheet. Scatter half the Parmesan cheese over the pastry. Spoon the roasted vegetables over and loosely fold the pastry edges over to form a rim. Scatter the remaining cheese over the top and cook in the oven for 20-30 minutes.*
Delicious served with a crisp green salad.*