Fall Vegetable Tart

This recipe is courtesy of Grace Table by Laura Roman

Prep Time: 1 hour

Cook Time: 45 mins


  • 1 1/2  cup  all-purpose flour 
  • 1/2  tsp  kosher salt 
  • 1   stick (8Tbs)  Butter  frozen for 30 mins
  • 3-6  tbs  Cold Water 
  • 2  tbs  olive oil 
  • 1    onion  thinly sliced
  • 8  oz  portobello mushrooms  thinly sliced
  • 1/2  bunch  kale  de-stemmed and roughly chopped into bite sized pieces
  • 2    sweet potatoes  sliced in 1/4" rounds
  • 1/2  cup  ricotta 
  • 1/4  cup  parmesan cheese  grated and shredded
  • 1  cup  whole milk 
  • 2    eggs 
  • 1    roasted bell pepper  cut into strips
  •     salt and pepper 


For the crust
  1. Stir together the flour and salt. Using a box grater, grate the butter directly into the flour. Toss to coat the butter with flour.
  2. Starting with 2 tablespoons of cold water, add enough water to bring the dough together. Sometimes this takes 3 tablespoons, and sometimes it takes 6. Add it slowly and stop before the dough gets too sticky.
  3. Turn the dough onto a floured surface and roll out into a circle large enough for your tart pan. Transfer the dough into the tart pan and press agains the sides and bottom, cutting off the excess. (Save that for mini pies!)
  4. **Place the tart pan in the freezer for 30 minutes.
  5. Preheat oven to 325. Bake the pie crust for 20-30 minutes, or until the crust is lightly golden brown. Remove from the oven and cool slightly before filling.
For the filling
  1. Preheat oven to 450
  2. Toss the sweet potato rounds with 1 Tbs of olive oil and season with salt and pepper. Roast for 10 minutes, flip, and then roast for 5-10 more minutes.
  3. Saute the onions in 1 Tbs oil, over medium heat. Season with salt and pepper and sauté for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes. Add the kale, season with salt and pepper, and cook for a couple more minutes, until the kale is wilted. Remove from the heat.
  4. Stir together the ricotta and parmesan cheese. In a separate bowl, whisk together the milk and eggs.
To assemble
  1. Preheat oven to 350.
  2. Place the tart pan on a baking sheet, to catch any spillage.
  3. Place the onion/mushroom/kale mixture on the bottom of the baked pie crust. Place the sweet potato rounds in an even layer on top. Using a tablespoon spoon, scoop the ricotta and parmesan cheese over the veggies. You can smooth the cheese or leave it dotted. Place the strips of roasted peppers over the surface. Pour the milk and eggs over.
  4. Bake for 35-45 minutes, until it is set and just lightly browned on top. Cool for at least 10 minutes before removing tart from the pan and slicing and eating, but this is equally good at room temperature or chilled.
  1. *Note: You can of course use a frozen pie crust or a pre-made crust.
  2. **Note: I baked this in a 9″ tart pan, but you can also bake this in a pie pan.
  3. ***These veggies are just some of my favorites, but you can swap out any that you don’t like and substitute what you do like. Butternut squash, spaghetti squash, other bitter greens, etc would all work well here.

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