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Savory vegetable tart layered with seasonal produce and cheese in buttery pastry. A vegetarian mediterranean dish that's fresh, high protein, and ideal for family lunches.
Preheat oven to 400°F. Line a baking sheet with parchment. Cut zucchini, eggplant, and bell pepper into thin slices.
In a medium bowl, toss sliced vegetables and cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Lay them on the baking sheet in a single layer and roast for 15 minutes until just tender. Let cool.
In a large bowl, mix the flour with remaining salt. Cut in cold butter with fingertips until mixture resembles coarse crumbs. Drizzle in cold water, mixing just until dough forms. Shape into a disk, wrap, and chill for 20 minutes.
On a floured surface, roll out pastry into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
In a separate bowl, combine ricotta, mozzarella, chopped basil, and dried oregano. Spread cheese mixture onto the center of the dough, leaving a 2-inch border. Arrange the roasted vegetables and tomatoes over cheese mixture.
Fold outer edges of dough over filling, pleating as you go. Brush crust with beaten egg and drizzle remaining olive oil over vegetables.
Bake for 30–35 minutes at 400°F until crust is golden brown and filling is set. Let cool 10 minutes before slicing and serving.
