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Breakfast Recipes

Grilled Vegetable Tart Recipe Is Easy, Cheesy and Filled With Fresh Flavor

Vibrant and delicious, this grilled vegetable tart recipe is a tasty way to take advantage of in-season produce like asparagus, red pepper and zucchini. It makes an impressive appetizer for any gathering (you could cut it into smaller tartlets if you like), yet it’s also an excellent dinner- or brunch-worthy side dish. And it’s easy, thanks to puffed pastry dough.

This tart is also endlessly adaptable. It’s simple to switch up the veggies, depending on the season, and you can sub in a different type of cheese depending on whether you want a sharp, tangy or subtle flavor. For extra yumminess, whisk in some chopped herbs. Give this recipe a try, then leave us a comment. 

Quick tip: To grill asparagus, arrange the spears side by side, then thread two skewers through the tops and bottoms to form a “raft.” This will keep the stalks from falling and allow you to flip them with ease.


4 servings

Total Time

Prep Time

Cook Time


  • 1 sheet (half of 17.3 oz. pkg.) frozen puff pastry dough, thawed
  • 2 eggs
  • ¼ cup half-and-half
  • ¾ cup shredded white Cheddar cheese (3 oz.)
  • 9 spears asparagus, grilled
  • 1 small zucchini, sliced lengthwise, grilled
  • ½ red pepper, grilled, cut into 1" pieces



Heat oven to 400°F. Roll out dough to 13"x9". Fit in 11"x7" tart pan with removable bottom; trim edges. Prick bottom with fork. Line with foil; fill with dried beans. Bake on baking sheet 15 min. Remove foil and beans. Bake until golden, covering edges if getting too dark, 12–14 min. Let cool. 

In bowl, whisk together eggs and half-and-half; stir in 1⁄2 cup cheese. Pour into crust; top with vegetables. Bake until set, about 20 min. Top with remaining 1⁄4 cup cheese.


  • Calories: 397
  • Fat: 26 gram
  • Saturated Fat: 13 gram
  • Protein: 15 gram
  • Carbohydrate: 36 gram
  • Fiber: 3 gram
  • Cholesterol: 117 mg
  • Sugar: 4 gram
  • Sodium: 385 mg
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