Spring Vegetable Tart Recipe

Recipe posted in: Breakfasts, Flex Meals & Snacks, Main Courses
Spring Vegetable Tart

Spring is in the air, and what better way to welcome the season of renewal than with a dish that celebrates the fresh, vibrant flavors it brings? Enter the Spring Vegetable Tart, a delightful recipe that marries the hearty wholesomeness of a homemade crust with the light, fresh zing of seasonal vegetables and rich cheeses.

This tart is a testament to the bounty of the season, featuring an ensemble of spring favorites like asparagus, cherry tomatoes, radishes and bell peppers, all nestled atop a creamy filling of ricotta cheese, lemon, parmesan and a hint of garlic for that extra punch of flavor.

Crafted with a light butter and white whole wheat flour crust, this recipe offers a healthier take on the classic tart, ensuring that you can indulge without compromise. The crust, crisp and flaky, serves as the perfect canvas for the creamy filling and the colorful array of vegetables, which not only taste delicious but also make this tart a feast for the eyes.

Finished with a spiral of pesto sauce for an added layer of depth and complexity, this spring vegetable tart is not just a dish—it’s a celebration of spring’s freshest flavors. Whether you’re looking for the perfect centerpiece for your Easter brunch, a light dinner option, or simply a way to make the most of the season’s produce, this recipe promises to deliver both nutrition and satisfaction. Celebrate the arrival of spring with every bite!

Spring Vegetable Tart: A Nutritious Delight

Spring Vegetable Tart

Delight in the essence of spring with our Spring Vegetable Tart Recipe, designed to serve 10 and clocking in at just 220 calories per serving. This culinary creation fits perfectly into a balanced lifestyle, counting as one SmartCarb, one PowerFuel and one Extra on the Nutrisystem plan, making it an ideal choice for those mindful of their nutritional intake without sacrificing flavor or satisfaction.

Healthier Homemade Crust

The foundation of this tart is a homemade crust, meticulously crafted with light butter and white whole wheat flour, brought together with a splash of water for a dough that’s both tender and flaky. This crust not only serves as a robust base but also a healthier alternative to traditional tart shells, promising a guilt-free indulgence.

Creamy Vegetable Filling

The filling is a harmonious blend of part-skim ricotta cheese, the bright zest and juice of one lemon, rich parmesan cheese, smooth two-percent milk, a hint of garlic, and eggs to bind it all together, seasoned perfectly with black pepper. This creamy mixture is then adorned with an array of vibrant spring vegetables: crisp asparagus, juicy cherry tomatoes, thinly sliced radishes and finely chopped bell pepper, all culminating in a colorful and nutritious ensemble. A final touch of pesto sauce is drizzled over the top, adding an extra layer of flavor that ties the entire dish together.

Step-by-Step Tart Preparation

The preparation journey begins with cubing the butter and chilling it in the freezer for a brief period, ensuring a flaky crust texture. This is followed by blending the butter and flour in a food processor until a coarse meal consistency is achieved, then introducing water to bind the mixture. After chilling the dough to enhance its handling properties, it’s rolled out and placed in a greased tart or pie pan, then pre-baked to set the stage for the rich filling.

Assembling the Spring Vegetable Tart

Creating the filling involves a simple mix of the cheeses, lemon, milk, garlic, eggs and pepper, which is then poured into the crust. The vegetables are arranged on top, and the tart is baked until the filling is set and the vegetables are tender, culminating in a dish that’s as pleasing to the eye as it is to the palate.

Whether served as a main course or a side, this Spring Vegetable Tart is a testament to the joy and abundance of the season, offering a delicious way to enjoy the freshest produce in a dish that’s both comforting and nutritious.

Customizing Your Spring Vegetable Tart

Spring Vegetable Tart

The beauty of this Spring Vegetable Tart lies not only in its delightful combination of flavors and textures but also in its versatility. This section will explore various ways you can customize the tart to suit your taste preferences, dietary needs or simply to make use of what you have in your fridge. By making a few adjustments, you can create a dish that’s uniquely yours while still keeping the spirit of the original recipe alive.

Alternative Crust Options

For those looking to experiment beyond the traditional crust, there are several alternatives to consider. A gluten-free flour blend can be used in place of white whole wheat flour. Alternatively, for a lower-carb version, almond flour mixed with a bit of coconut flour offers a nutty, satisfying base. Incorporating herbs or spices into the crust can also add an extra layer of flavor to complement the filling.

Dairy and Egg Substitutes

Dairy alternatives can easily be incorporated into the filling. Swap the ricotta and parmesan cheeses for their vegan counterparts, and use unsweetened almond or soy milk in place of the two-percent milk. A flaxseed or chia seed mixture can be a great substitute for eggs, helping to bind the filling.

Vegetable Variations

While asparagus, cherry tomatoes, radishes and bell peppers offer a celebration of spring, the tart is a canvas for whatever vegetables are in season or available to you. Consider using zucchini, eggplant or spinach for a summer version, or roasted squash and kale for a fall twist. The key is to choose vegetables that will complement the creamy base and add a pop of color and texture to the dish.

Adding Protein

For an extra protein boost, consider adding cooked, crumbled bacon, diced ham or shredded chicken to the filling. These can be mixed in with the ricotta mixture or layered on top of the vegetables before baking. Plant-based proteins like tofu or tempeh can also be used for a vegetarian-friendly protein source.

Flavor Enhancements

Don’t be afraid to play with the flavors of your tart. Adding different herbs like basil, thyme or rosemary to the filling can create a new flavor profile with each bake. A sprinkle of chili flakes can add a bit of heat, while a drizzle of balsamic glaze on top of the finished tart can introduce a sweet and tangy element.

By considering these customizations, you can turn the Spring Vegetable Tart into a year-round favorite, adapting to the seasons or to your pantry’s offerings. Whether you’re sticking closely to the original recipe or venturing out with your variations, the result is sure to be delicious and satisfying.

If you enjoyed this seasonal delight, you’ll love our recipe for Spring Chicken Pot Pie!

Servings: 10

Calories per Serving: 220

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra


  • Crust
  • 10 Tbsp. light butter
  • 1 ½ cups white whole wheat flour
  • 2 Tbsp. water
  • Filling
  • 1 cup ricotta cheese, part skim
  • 1 lemon, juiced and zested
  • ¾ cup parmesan cheese
  • ½ cup 2% milk
  • 1 clove garlic, minced
  • 2 eggs
  • Black pepper, to taste
  • ½ bunch of asparagus
  • ½ cup cherry tomatoes, halved
  • 2 radishes, sliced thin
  • ½ bell pepper, chopped
  • 2 Tbsp. pesto sauce


  1. Cut the butter into small cubes and place in the freezer for 5 minutes.
  2. Place the butter and flour in a food processor and pulse until the consistency becomes that of a coarse meal.
  3. Add the water and mix until well combined. Place in the fridge for at least 30 minutes.
  4. Dust working surface with a small amount of flour. Shape the dough into a disc and then roll it out to the size of the tart or pie pan.
  5. Transfer dough to the greased tart or pie pan.
  6. Bake at 375°F for 25 minutes.
  7. To make the filling, mix ricotta, lemon juice and zest, parmesan cheese, milk, garlic, eggs and black pepper.
  8. Fill the crust with the ricotta mixture and top with vegetables.
  9. Bake in the oven for 25-35 minutes, until the filling is fully set. Drizzle with pesto before serving.
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