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Roasted Vegetable + Egg Tart


Roasted Vegetable and Egg Tart! Now this just screams, EAT ME FOR CHRISTMAS PLEASE! Don’t you think? 😉

Ok ok, a talking vegetable tart may be too ambitious but let’s get to the point, this egg and veggie roasted tart is the bees knees! This hearty veggie tart will be a welcome addition to any of your holidays menus. Just another wonderful recipe for vegetarians, who accept the consumption of egg of course!


I tried to make this tart as easy as possible for you and I hope you think it is too. After all, a loaded and roasted vegetable tart will always be a slave to time but, there aren’t a huge array of vegetables in this tart so there is less preparation time for you, yay! Also another bonus? You will be using store-bought puff pastry sheets as your crust, sneaky hey? Easy – YES!! As I know the Christmas season can be a stressful for many…. easy, healthy and satisfying go-to recipes to feed the masses are an absolute must! So I hope you add this roasted veggie and egg tart to your lunch/dinner table this festive season!


Roasted Vegetable + Egg Tart
Prep time
Cook time
Total time
Recipe type: Mains, Vegetarian
Serves: Serves: 4-6
  • 2 large square sheets puff pastry, thawed, gluten free if preferred*
  • Roasted Pumpkin
  • 600g butternut pumpkin, peeled and roughly chopped into small cubes
  • 1 Tbsp coconut oil, melted
  • Himalayan pink salt and cracked black pepper, to taste
  • Egg Mixture
  • 3 medium/large eggs
  • ¾ cup almond milk or any dairy free milk of choice
  • 3 large spring onion stalks, trimmed and diced
  • Small handful fresh parsley, roughly chopped
  • Himalayan pink salt and cracked black pepper, to taste
  • Vegetables
  • 140g fennel, roughly chopped
  • 130g broccoli, cut into small florets
  • ¼ cup feta, crumbled, use dairy free feta or omit if vegan
  1. Preheat oven to 200ºC (390ºF).
  2. Leave your puff pastry sheets out on your kitchen bench to thaw.
  3. Roasted Pumpkin
  4. In a large mixing bowl, add chopped pumpkin and drizzle over coconut oil and mix until pumpkin is well coated.
  5. Season pumpkin with salt and pepper, mix well.
  6. Pour pumpkin into an oven roasting dish.
  7. Roast in oven for 25-30 minutes or until pumpkin is just tender.
  8. Remove from oven and set aside to cook slightly.
  9. Egg Mixture
  10. In a mixing jug, add eggs and lightly whisk.
  11. To the eggs, pour in milk and stir through spring onion and parsley. Season with salt and pepper. Set aside.
  12. Liberally grease a 20cm round oven-proof pie dish with coconut oil. *I used an oven-proof glass pie dish.
  13. Take one of your thawed puff pastry sheets and gently place into greased pie dish. Now take your second puff pastry sheet and overlap it on the base pastry sheet, so both pastry sheets are covering the entire base and sides of the pie dish. Don’t trim off any pastry that’s extending over the dish, those are the best parts as they get crispy! Set aside.
  14. Vegetables
  15. Reduce oven temperature to 180ºC (356ºC).
  16. Add chopped fennel and broccoli florets to the cooled pumpkin and mix until just combined.
  17. Spoon vegetable mix into prepared pie dish lined with the puff pastry.
  18. Carefully pour over egg and milk mixture, ensuring all the vegetables are in the egg mix. Don’t overfill dish. Fill just below pastry line.
  19. Scatter over crumbled feta, if using.
  20. Bake for 20-25 minutes or until the egg is set to the touch.
  21. Remove from oven and allow to rest for 10 minutes before serving.
  22. Serve right away or save for later.
  23. Enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.
*I find my gluten free puff pastry from health food stores or gluten free bakeries.



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