Savory veggie mozzarella tart

Featured in Veggie meals full of flavor.

A Mediterranean-inspired tart mixing tender veggies with Italian cheese. Mustard boosts the flavor, while pine nuts add a satisfying crunch.

Maria from tastyhush
Updated on Sat, 15 Mar 2025 14:35:33 GMT
A veggie-filled tart topped with cheese, pine nuts, and herbs, with one slice cut out. Pin it
A veggie-filled tart topped with cheese, pine nuts, and herbs, with one slice cut out. | tastyhush.com

Gotta show you my go-to tart, the one that wows everyone when I serve it at my little place. Summer veggies blend amazingly with melty mozzarella and my own secret spice mix. It's the dish that makes my customers smile from their very first bite.

A tasty slice of summer on your plate

In my kitchen, I love whipping up dishes that tell stories. This tart feels like wandering through a farmers market on a sunny morning. Each veggie keeps its own character while mixing wonderfully together. The mozzarella stretches just right and the pine nuts add that perfect crunch. It's why I fall in love with cooking all over again each day.

Gems from my kitchen

  • 1 shortcrust pastry: I make mine from scratch but store-bought works too.
  • 2 zucchini: Pick firm, shiny ones.
  • 1 good eggplant: Get the freshest you can find.
  • 1 red onion: For its special sweetness.
  • 150 g shredded mozzarella: Get the tastiest you can afford.
  • 1 tablespoon thyme: Garden-grown if you've got it.
  • 1 teaspoon curry powder: My little trick.
  • 1 generous tablespoon mustard: Whole grain works best.
  • Pine nuts: Freshly toasted for extra flavor.
  • 1 drizzle olive oil: The fruitier the better.

Kitchen wizardry

Veggie prep first
I chop my veggies into even small cubes for perfect cooking. Slice that onion super thin so it melts away nicely.
The sizzling pan
I swirl my veggies with the onion in olive oil. You'll need about 30 minutes of patience until they turn soft and fragrant. My spices jump in to finish the flavor party.
Oven time
180°C gives you that perfect golden finish.
Tasty layering
My rolled-out dough gets slathered with mustard before the simmered veggies go on top. I finish with a blanket of mozzarella and those golden pine nuts.
The last touch
30 minutes in the oven works its magic. The smells that fill your kitchen will drive you crazy.

Time to dig in

What I love about this tart is how it fits any occasion. My customers enjoy it both warm and cold. For a quick lunch, I pair it with a handful of arugula. During my Sunday spreads, I cut it into bite-sized pieces that always disappear first.

Veggie tart with golden crust, topped with zucchini, eggplant, pine nuts and cheese, sitting on a plate. Pin it
Veggie tart with golden crust, topped with zucchini, eggplant, pine nuts and cheese, sitting on a plate. | tastyhush.com

My favorite twists

When I'm in the mood for something different, I toss in some roasted bell peppers for amazing sweetness. During summer, a few sun-dried cherry tomatoes work wonders. And for cheese lovers, fresh goat cheese or aged comté can totally replace the mozzarella.

Frequently Asked Questions

→ Can the veggies be prepped early?

Sure! You can cook the veggie mix a day before. Store it in the fridge and just assemble the tart when you're ready to bake.

→ What kind of mustard works best?

Classic Dijon mustard is a great choice. Or, for a stronger kick and a bit more texture, use whole grain mustard.

→ Is there a substitute for mozzarella?

Grated Gruyère or Parmesan works perfectly. For a more regional twist, try some creamy goat cheese.

→ How do I keep the crust from getting soft?

Prebake the crust alone for 10 minutes. Also, make sure the veggies are well-drained if they release too much water.

→ What’s the best way to store it?

This tart stays good in the fridge for a couple of days. Warm it up in the oven to get the crust crisp and the cheese gooey again.

Veggie mozzarella tart

A rich savory tart combining soft eggplants, tender zucchini, melted mozzarella, and crunchy pine nuts. Perfect for veggie lovers.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings (1 tart)

Dietary: Vegetarian

Ingredients

01 1 sheet of shortcrust pastry.
02 2 zucchinis.
03 1 large eggplant.
04 1 red onion.
05 150 g shredded mozzarella.
06 1 tablespoon of thyme.
07 1 teaspoon of curry powder.
08 A generous tablespoon of mustard.
09 Pine nuts.
10 Olive oil.

Instructions

Step 01

Cut the zucchini and eggplant into bite-sized cubes after washing them.

Step 02

Peel the red onion and slice it into thin pieces.

Step 03

Heat a drizzle of olive oil in a frying pan. Cook the onion slices for a few minutes.

Step 04

Toss in the veggie cubes, give it all a stir, and let them soften for about 30 minutes.

Step 05

Once the veggies are nice and soft, mix in the curry powder and thyme.

Step 06

Set your oven to 180°C to preheat.

Step 07

Line a pie dish with the pastry and spread mustard across the base.

Step 08

Spoon in the veggies, pressing them down gently. Sprinkle mozzarella and toss some pine nuts on top.

Step 09

Pop it into the oven for 30 minutes at 180°C.

Notes

  1. You can enjoy this warm, cool, or chilled—however you like it.
  2. Make sure the vegetables are really soft before adding them to the tart.

Tools You'll Need

  • Oven.
  • Pie dish.
  • Frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (pine nuts).
  • Dairy products (mozzarella).
  • Gluten (shortcrust pastry).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 290
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 10 g