Rustic Summer Veggie Tart

The savory centerpiece of your dinner table!

15 minutesPrep time
40 minutesCook time
417 cal.Per serving


Oven, Rolling pin, Parchment paper, Baking pan


Flour (all-purpose)
Butter (unsalted)

Step 1

Preheat the oven to 375°F. Bring the butter to room temperature. Then cut it into small pieces. In a bowl, combine the flour, butter & a pinch of salt. Mix it together with your fingers until the dough forms a crumbly texture.

Step 2

Add 0.25 cup of water & continue mixing with your hands. The dough will come together into a ball. Add more water or flour as needed. Then set the ball of dough aside.


Step 3

Wash & slice the zucchini into thin rounds.

Red onion

Step 4

Peel & finely slice the red onion.

Tomatoes on the vine

Step 5

Wash & thinly slice the tomatoes.

Step 6

Using a rolling pin, roll out the dough onto a sheet of floured parchment paper.

Step 7

The dough should be rustically round & 0.25-inch thick.

Whole-grain mustard

Step 8

Spread a thin layer of mustard over the dough, leaving a border around the edges.

Red onion
Tomatoes on the vine

Step 9

Layer the veggies over the mustard.

Herbes de Provence

Step 10

Top with salt, pepper, herbs de Provence (optional) & a drizzle of olive oil.

Step 11

Use the parchment paper to fold in the edges of the dough, pressing down lightly. Add another drizzle of olive oil.

Step 12

Bake for 40 min at 375°F. Serve either hot or at room temperature. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy417 cal.

On average, one serving of the recipe "Rustic Summer Veggie Tart" contains 417 Energy, 29 g of Fat, 35 g of Carbohydrates, 7 g of Protein, 6 g of Fiber.

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Rustic Summer Veggie Tart