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.

Easy Peasy Vegetable Tarts pinchofnom.com

NutritionPer Serving

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

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 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.

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 2

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

Meanwhile, chop the onions, peppers and courgette into small dice. Fry in a frying pan with some low calorie cooking spray for 5 minutes until soft. Slice the cherry tomatoes into 3 and add them to the vegetables for another minute.

Step 4

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

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

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:

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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
  • 1 Yellow Pepper
  • 1/2 Courgette
  • 8 Cherry Tomatoes sliced into 3 pieces
  • 200 grams Passata
  • 1 tsp Garlic Powder
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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.
  2. 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.
  3. Meanwhile, chop the onions, peppers and courgette into small dice. Fry in a frying pan with some low calorie cooking spray for 5 minutes until soft. Slice the cherry tomatoes into 3 and add them to the vegetables for another minute.
  4. 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.
  5. 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

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