Rustic Summer Veggie Tart

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The savory centerpiece of your dinner table!


15 minutes

Prep time

40 minutes

Cook time

403 cal.

Per serving


Oven, Rolling pin, Parchment paper, Sheet Tray, Knife


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.


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

Step 9

Layer the veggies over the mustard.

Italian seasoning

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!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy403 cal.
Fat29 g
Carbohydrates32 g
Protein6 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Rustic Summer Veggie Tart" contains 403 Energy, 29 g of Fat, 32 g of Carbohydrates, 6 g of Protein, 5 g of Fiber.

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Rustic Summer Veggie Tart