Vegetable Tarts

  • 5MINS
  • 20MINS
  • 252KCAL

These Vegetable Tarts make a beautiful and slimming friendly lunch or dinner! Great for calorie counting and diets like Weight Watchers.

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NutritionPer Serving

  • Calories252
  • Carbs21g
  • Protein4g
  • Fat1g
  • Saturates0.2g
  • Sugars8g

Vegetable Tarts - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

These Vegetable Tarts are a fantastic, slimming friendly lunch or dinner and are perfect if you’re counting calories or following a plan like Weight Watchers.

There are lots of really tasty vegetable tarts available in the supermarket, but these are often very heavy in calories, so we came up with these equally delicious, slimming friendly versions instead!

Packed full with soft peppers, onions, courgettes and tomatoes, these Vegetable Tarts are bursting with flavour! They’re also super versatile and you can add pretty much any vegetables that you want. Why not try topping them with cheese before you popping them into the oven? Just remember to adjust the calories and nutritional information accordingly!

These individual tarts are great for portion control, but you could also make one large tart from this recipe if you’d prefer – perfect for slicing to serve for dinner!

What diets are these Vegetable Tarts suitable for?

This Vegetable Tarts recipe is suitable for vegetarian, vegan and dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Weight Watchers wraps

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Vegetable Tarts recipe?

  • You need to count 4 Points per portion of this Vegetable Tarts recipe if you’re on WW Green.
  • You need to count 4 Points per portion of this Vegetable Tarts recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Vegetable Tarts recipe if you’re on WW Purple.

Do you need any special ingredients to make these Vegetable Tarts?

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These tarts are pretty easy to make!

We used some individual ceramic pie dishes to make these Vegetable Tarts, which you can get from Amazon.

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You’ll need some individual, ceramic pie dishes for this recipe, like these ones from Amazon.

pinch of nom amazon image

You’ll also need a sharp knife to cut nice even edges on your tarts. A good, sharp knife also makes cooking much quicker and easier, so it’s really worth the investment!

pinch of nom amazon image

How many calories are in these Vegetable Tarts?

There are 252 calories per portion in these Vegetable Tarts which means they fall into our Everyday Light category.

These Vegetable Tarts are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160°C. Using the base of the individual pie dish as a guide, cut the wrap, allowing enough at the edges to form the sides of the pie.

Step 1 pinchofnom.com

Step 2

Using a knife, carefully cut 2cm tabs all around the edges of your wraps.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

Spray the individual pie dish with low calorie cooking spray and push the wrap firmly into the dish, squeezing the “tabs” together where they overlap. Place in the oven for 6 minutes.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Spray a frying pan with some low calorie cooking spray and place over a medium heat. Add the onion, yellow pepper and courgette and fry for 5 minutes until soft. Add the cherry tomatoes to the vegetables for another minute.

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

In a small bowl, mix the passata, basil, oregano and garlic powder. Distribute between the two tart cases, leaving a couple of tablespoons. Add in the vegetables to the tarts and top with the remaining passata mix. Cook in the oven for 12 minutes.

Step 5 pinchofnom.com Step 5 pinchofnom.com Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Remove the tarts from the oven and serve immediately. You can either remove them from the individual pie dishes, or leave them in there!

Vegetable Tarts - Pinch of Nom Slimming Recipes

What could I serve with these Vegetable Tarts?

These Vegetable Tarts are a perfect light lunch, but they also make a great dinner when served with any of the following dishes:

Rustic Potato Wedges pinchofnom.com
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Cheesy Garlic Bread pinchofnom.com
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How do you know when these Vegetable Tarts are cooked?

You should cook these Vegetable Tarts for around 12 minutes or until the sauce has thickened and the cases are golden.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep these Vegetable Tarts in the fridge?

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Vegetable Tarts in the fridge for approximately 3 days or so.

Can I freeze Vegetable Tarts?

No, we wouldn’t recommend freezing this recipe.

How do I reheat these Vegetable Tarts?

From chilled: Pop into a moderately hot oven for around 20 minutes or until piping hot throughout – make sure to keep an eye on them so they don’t burn!

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Vegetable Tarts

These Vegetable Tarts make a beautiful and slimming friendly lunch or dinner! Great for calorie counting and diets like Weight Watchers.
  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 252
  • Carbs 21G
  • WW Points:
  • 4 Green
  • 4 Blue
  • 4 Purple

Ingredients

  • 2 Weight Watchers Wraps
  • 1 red onion, peeled and chopped
  • 1 yellow pepper, deseeded and cut into small dice
  • 1/2 courgette, cut into small dice
  • 8 cherry tomatoes sliced into 3 pieces
  • 200 grams passata
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat the oven to 160°C. Using the base of the individual pie dish as a guide, cut the wrap, allowing enough at the edges to form the sides of the pie.
  2. Using a knife, carefully cut 2cm tabs all around the edges of your wraps.
  3. Spray the individual pie dish with low calorie cooking spray and push the wrap firmly into the dish, squeezing the "tabs" together where they overlap. Place in the oven for 6 minutes.
  4. Spray a frying pan with some low calorie cooking spray and place over a medium heat. Add the onion, yellow pepper and courgette and fry for 5 minutes until soft. Add the cherry tomatoes to the vegetables for another minute.
  5. In a small bowl, mix the passata, basil, oregano and garlic powder. Distribute between the two tart cases, leaving a couple of tablespoons. Add in the vegetables to the tarts and top with the remaining passata mix. Cook in the oven for 12 minutes.
  6. Remove the tarts from the oven and serve immediately. You can either remove them from the individual pie dishes, or leave them in there!

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17 comments

See what others have to say

Joanna SimsWednesday 13th May 2020

What kind of dish do you need for this please

Reply

    Steve CowderoyTuesday 19th May 2020

    Hi Joanna, we used individual ceramic pie dishes for this recipe. Most individual pie dishes should work fine. Thanks for getting in touch with us and i hope this help.

    Reply

Deb TTuesday 24th September 2019

These look amazing. Definitely going to have a go at making these for my lunch today ????????

Reply

KarenSaturday 6th July 2019

Are you able to batch cook some of these and freeze them please? They look delish.

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Karen, thanks for your question, Unfortunately, these aren’t suitable for freezing, as the vegetables in them would become mushy after defrosting. They’re definitely best freshly made. Thanks for getting in touch.

    Reply

Kay WallbridgeSunday 16th June 2019

Hi Kay &Kate

Just looking at your recipe for the vegetable tart I will definitely have a go at this. Now, not being very computer literate I am not sure what “screenshot” means at the risk of appearing stupid is it just a photo , also how do I link it to your original post please, I did tell you that I am not computer literate did’nt I.

Would just like to add that your cookbook and your planner are amazing, thank you, also like to add that I am 81 and still learning the computer, that’s my excuse anyway ????????

Reply

    Emma TThursday 20th June 2019

    Hi Kay,

    I’m so glad you’re enjoying all the recipes, book and planner! ????

    A screenshot is just a photo of the recipe, we prefer that people share the link (which you can find in the bar where you would type in a website address, and then copy and paste to wherever you are trying to share the recipe to!)

    Hope that helps!

    Reply

MandiMonday 10th June 2019

Could you add a couple of beaten eggs and blitzed cottage cheese and turn it in to more of a quiche, or do you think the wrap not survive the extra moisture?
This is on my food plan for this week ????

Reply

    Emma TThursday 20th June 2019

    Hi Mandi,

    You could certainly try it out! ????

    Reply

SamMonday 7th January 2019

These look amazing and can not wait to try. Can these be eaten cold for lunch the next day?

Reply

EmilyMonday 29th October 2018

What other veggies would you recommend as literally the only ones I don’t like are peppers and tomatoes 🙂 Thank you 😀

Reply

JaneWednesday 26th September 2018

Day 1 of healthy eating…. and I chose this. Easy to make…. packed with flavour. Went down well with the hubby too

Reply

Bev CummingBevSunday 1st July 2018

Can these be frozen?

Reply

ClaireWednesday 20th June 2018

What did u guys serve it with or did u have it on its own??

Thanks xx

Reply

karen biertonThursday 8th February 2018

Just made this and it is delish, will be making again. Thank you for your hard work.

Reply

MagzMonday 20th November 2017

Got half way through making this and noticed it said about adding cherry tomatoes but can’t see any in the recipe. Luckily I had some in the fridge but doesn’t say how many you should add. Also it says serve immediately – is it not ideal to have cold for a lunch time then.? Looks and smells yummy though….!

Reply

JessicaTuesday 7th November 2017

Ooooo these look great! Can’t wait to try them 🙂

Reply

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