EVOO Veggie Tart

  • Preparation: 120min
  • Cooking Time: 40min
  • Serves: 8


EVOO Pastry
– 250g Flour
– 1/4 teaspoon Sugar
– 1 Egg
– 75ml Leccino or Frantoio EVOO
– 40ml warm water

For Filling
– 2 Carrots
– 2 Zucchini
– 1 Egg Plant
– Lemon Juice for brushing
– 2 Eggs
– 250g Ricotta Cheese
– 100g grated Gruyere
– 25g Breadcrumb
– Pesto


EVOO Pastry

1. Put the flour and sugar in a mixing bowl. Make a well, crack the egg in it. Pour in the EVOO and warm water. Bring the mixture together until it forms a rough ball of dough

2. Wrap the dough in cling wrap and rest in the fridge for 1 hour.

*if the dough is too soft to work, freeze it for a few minutes.



1. Blind bake the EVOO pastry in a tart pan.

2. In the meantime, use a mandolin to thinly slice the Carrots, Zucchini & Eggplant. Brush the Eggplant with lemon juice to prevent browning.

3. Microwave the carrots for 2 minutes and the Zucchini & Eggplant separately for 30 seconds. Pat dry veggies.

4. Make the filling by mixing the Pesto, Ricotta & Gruyere Cheese, Eggs and Breadcrumbs in a bowl.

5. Spread filling onto the cooked tart shell.

6. Lay the veggies starting from the center of the tart and spiralling outwards.

7. Bake in a 160 degree C oven for 40 minutes until the vegetables are tender and the filling set.

8. Serve warm or cold.