Roasted Vegetable and Pesto Tart
A colourful, crunchy tart made with filo pastry, filled with homemade pesto, and topped with a rainbow of roasted vegetables. This lovely recipe is simple and slimming-friendly, and it tastes just as good as it looks too!
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NutritionPer Serving
- Calories201
- Carbs16g
- Protein9.3g
- Fat10g
- Saturates2.7g
- Sugars4.2g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re trying to eat your 5-a-day, this Roasted Vegetable and Pesto Tart will be your new favourite lunch or dinner recipe! With crunchy filo pastry, herby pesto and sweet roasted vegetables, this is ideal if you’re trying to eat less meat.
Typically, shop-bought pesto can be made with lots of oil and Parmesan, making it fairly high in calories. To keep our recipe lighter, we’ve made our own version with plenty of fragrant basil, garlic, Parmesan, pine nuts and fresh lemon juice. Spread into a generous layer inside the filo tart case, this pesto adds so much flavour!
We love to use multi-coloured cherry tomatoes when we make this tart, as the red, orange and yellow colours look so pretty! You can usually pick up multi-coloured cherry tomatoes in the supermarket, but if you struggle to find them, don’t worry! This dish will taste just as good if you only have normal cherry tomatoes.
Light enough for lunch and filling enough for dinner, our Roasted Vegetable and Pesto Tart is delicious served with a fresh salad. At just 201 calories per serving, it’s super slimming-friendly and perfect if you’re counting calories or following a diet plan like Weight Watchers.
What diets is this Roasted Vegetable and Pesto Tart suitable for?
This Roasted Vegetable and Pesto Tart recipe is suitable for vegetarians.
It can be made vegan or dairy free as long as you swap out the Parmesan cheese for a suitable vegan or dairy free Italian hard cheese.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Roasted Vegetable and Pesto Tart?
You’ll need a bag of pine nuts to make the pesto for this recipe. If you haven’t used these before, they’re small crunchy nuts with a delicate, buttery flavour. You will be able to find pine nuts in your usual supermarket.
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You’ll need a round, 23cm loose-bottomed cake tin to make your tart. The loose bottom makes it so much easier to remove your tart from the tin after baking.
A blender is also essential for this recipe, as you’ll need to whizz together all of your pesto ingredients. This one will come in handy for all kinds of soups and sauces.
How many calories are in this Roasted Vegetable and Pesto Tart?
This Roasted Vegetable and Pesto Tart is included in our Everyday Light category because it contains just 201 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Roasted Vegetable and Pesto Tart recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200 ºC. Line a large baking tray with a sheet of non-stick baking paper.
Step 2
Spread out the cherry tomatoes, red onion and courgette on the lined baking tray in a single layer. Sprinkle the crushed garlic clove over and season well with salt and black pepper.
Step 3
Spray the vegetables with plenty of low-calorie cooking spray and place in the preheated oven for 15 minutes, until beginning to soften. Remove from the oven, leave on the baking tray and set aside.
Step 4
Lower the oven temperature to 160ºC. Place all the ingredients for the pesto filling in a food processor or blender. Blitz until smooth then set aside.
Step 5
Thoroughly grease a 23cm round, loose-bottomed shallow cake tin with a little reduced fat spread.
Step 6
Place a single sheet of filo pastry in the bottom of the greased tin and allow the excess pastry to overlap the top edge of the tin. Brush the pastry all over with some of the beaten egg.
Step 7
Repeat this process until all the pastry has been used to line the tin. Brush egg all over the final layer.
Step 8
Place a baking tray in the oven to preheat. Set the pastry case on the baking tray and place in the oven for 3-4 minutes until the egg glaze has dried out but the pastry is still mostly white. Remove from the oven, on the baking tray, and place the pesto filling in the base of the pastry case. Spread the pesto filling out evenly. Add the roasted vegetables and spread evenly over the pesto filling.
Step 9
Place the completed tart, on the baking tray, back into the oven. Bake for 20-25 minutes, turning the tart occasionally to ensure even browning of the pastry. Watch the tart carefully as filo pastry can burn very easily. The tart will be ready when the pastry is golden brown, and the filling is hot right through.
Step 10
Remove from the oven and allow to cool a little on the baking tray. Carefully remove from the tin and place on a serving plate.
Step 11
Scatter a few small basil leaves over the tart to garnish, (optional), and serve warm or cold with an accompaniment of your choice.
What could I serve with this Roasted Vegetable and Pesto Tart?
We’d recommend serving this with a lovely fresh salad such as one of the following recipes:
How do you know when this Roasted Vegetable and Pesto Tart is cooked?
Once this Roasted Vegetable and Pesto Tart is assembled, it will need around 20-25 minutes in the oven to get golden and crispy. The pastry can burn fairly easily so it’s a good idea to check on the tart regularly and turn it in the oven so that it cooks evenly.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep this Roasted Vegetable and Pesto Tart in the fridge?
Once you’ve put it out, ideally you should eat this dish within 4 hours.
If you have any leftovers, you can allow them to cool and then pop them in a container with a lid. Leftovers of this Roasted Vegetable and Pesto Tart can be kept in the fridge for around 3 days.
Can I freeze this Roasted Vegetable and Pesto Tart?
We wouldn’t recommend freezing this dish. It will taste best when it is freshly made, and it can be stored in the fridge for up to 3 days.
How do I reheat this Roasted Vegetable and Pesto Tart?
From chilled: Place on a baking tray and reheat in a moderate oven for 10-15 minutes until piping hot throughout.
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Roasted Vegetable and Pesto Tart
A colourful, crunchy tart made with filo pastry, filled with homemade pesto, and topped with a rainbow of roasted vegetables. This lovely recipe is simple and slimming-friendly, and it tastes just as good as it looks too!
-
Prep Time
30 MINS
-
Cook Time
45 MINS
- KCals 201
- Carbs 16G
Instructions
- Preheat the oven to 200 ºC. Line a large baking tray with a sheet of non-stick baking paper.
- Spread out the cherry tomatoes, red onion and courgette on the lined baking tray in a single layer. Sprinkle the crushed garlic clove over and season well with salt and black pepper.
- Spray the vegetables with plenty of low-calorie cooking spray and place in the preheated oven for 15 minutes, until beginning to soften. Remove from the oven, leave on the baking tray and set aside.
- Lower the oven temperature to 160ºC. Place all the ingredients for the pesto filling in a food processor or blender. Blitz until smooth then set aside.
- Thoroughly grease a 23cm round, loose-bottomed shallow cake tin with a little reduced fat spread.
- Place a single sheet of filo pastry in the bottom of the greased tin and allow the excess pastry to overlap the top edge of the tin. Brush the pastry all over with some of the beaten egg.
- Repeat this process until all the pastry has been used to line the tin. Brush egg all over the final layer.
- Place a baking tray in the oven to preheat. Set the pastry case on the baking tray and place in the oven for 3-4 minutes until the egg glaze has dried out but the pastry is still mostly white. Remove from the oven, on the baking tray, and place the pesto filling in the base of the pastry case. Spread the pesto filling out evenly. Add the roasted vegetables and spread evenly over the pesto filling.
- Place the completed tart, on the baking tray, back into the oven. Bake for 20-25 minutes, turning the tart occasionally to ensure even browning of the pastry. Watch the tart carefully as filo pastry can burn very easily. The tart will be ready when the pastry is golden brown, and the filling is hot right through.
- Remove from the oven and allow to cool a little on the baking tray. Carefully remove from the tin and place on a serving plate.
- Scatter a few small basil leaves over the tart to garnish, (optional), and serve warm or cold with an accompaniment of your choice.
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