This Rainbow Roasted Vegetable Tart is the most beautiful addition to any festive meal!
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There’s a candy company that famously uses the slogan “eat the rainbow!” Well, let me tell you. You don’t need candy to eat the most delicious rainbow. This roasted vegetables isn’t just a show-stopper for your holiday meals – it’s packed with flavor too!
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Rainbow Roasted Vegetable Tart
Ingredients
Roasted Vegetables
- 1 small Zucchini
- 1 small Yellow squash
- 1 Red pepper
- 1 Orange pepper
- 1 Purple onion
- 1 sweet potato peeled
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Garlic dill sauce:
- 1/2 cup fresh dill, finely chopped
- 3-5 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 Tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 cup mayonnaise
- !Assembly:
- 1 1/2 large (10”x15”) puff pastry sheets.
- 1 lightly beaten egg, for brushing.
Instructions
1. Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
2. Prepare the roasted vegetables: slice all vegetables and place prepared baking sheet.
3. Add oil, salt and pepper. Toss to coat everything evenly.
4. Place on tray and bake for 40 minutes. Set aside to fully cool.
5. Prepare garlic dill sauce: combine all ingredients in a small bowl. Mix to combine.
6. Assemble the tart: preheat oven to 375. Line a baking sheet with parchment paper and set aside.
7. Roll one full puff pastry sheet out to be thinner and take up as much of a baking sheet as possible. Place on prepared baking sheet.
8. Spread a generous layer of garlic dill sauce over the entire surface of the puff pastry.
9. Lightly roll remaining half sheet of puff pastry. Cut one inch strips to fit the length of each side of the tart. Set aside.
10. Arrange roasted vegetables over the surface of the tart, leaving about 1/4 inch around the edge.
11. Place prepared strips of puff pastry around the edge, using the thin area of empty pastry to adhere the strip to the bottom crust. Brush well with egg.
12. Bake for about 35 minutes, until top crust is golden brown.
13. Serve with remaining garlic dill sauce.
Notes
Plan ahead: roasted vegetables can be prepared a day or two ahead of time. Garlic dill sauce can be prepared ahead and stored in the fridge for up to a week.
Prepared tart can be reheated up to a day or two. Reheat uncovered until warmed through.
Note: there will be some leftover vegetables after you finish arranging them on the tart. You can eat them as is, or add to a salad to really elevate the salad. You can make extra garlic dill sauce to use as a dressing for the salad as well.
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Thanks for visiting! This tart is so beautiful and flavorful, I know it’ll be a hit at your table! – Miriam
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We make this ALL THE TIME! It is so incredibly flavorful, pretty, and different. At every Yom Tov meal!!!
Hi. Thank you for your wonderful recipes. When you say this can be frozen do you mean bake it completely and then freeze? How would you rewarm?