Roasted Vegetable Tart

Jennifer Mellencamp


I got this recipe from the Tampico Christian Church (Tampico, Indiana) cookbook. I don't make it very often, but I should. Any time I do make it, everyone wants the recipe.

This recipe makes two tarts.

You can prepare the vegetables ahead of time and store them in the refrigerator for a day.



★★★★☆ 3 votes

40 Min
20 Min


  • 1 medium
    yellow squash
  • 1/2 c
    bite size strips red bell pepper
  • 1/2 c
    bite size strips green bell pepper
  • 1 small
    red onion, cut into thin strips
  • 1 c
    sliced button mushrooms
  • 3 Tbsp
    olive oil
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 pkg
    folded, refrigerated unbaked piecrusts (2 crusts)
  • 5 oz
    boursin cheese, garlic & herb flavor
  • 3 oz
    cream cheese, softened
  • 2 Tbsp
  • 2 Tbsp
    grated parmesan cheese
  • ·

How to Make Roasted Vegetable Tart


  1. Preheat oven to 450F. In large shallow baking pan, combine squash, red pepper, green pepper, onion, mushrooms, olive oil, salt & pepper (mixed well). Bake uncovered, in preheated oven, for 12-14 minutes, until tender. Stir halfway through baking time.
  2. Reduce oven temperature to 400F. Lightly coat two baking sheets with Crisco. Unfold piecrusts according to package directions. Place each piecrust on one prepared baking sheet.
  3. In a large bowl, mix Boursin with softened cream cheese until smooth. Spread half the mixture over the center of each piecrust, leaving a 2 inch border. Evenly divided the vegetable mixture between the piecrusts. Fold the piecrust edges partially over the vegetable filling, pleating as needed. Brush edges with milk, and sprinkle with parmesan cheese.
  4. Bake in 400F oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges and serve warm.

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