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Vegetarian, Busy evenings

Flatbread tart with grilled vegetables and pesto

This grilled vegetable and pesto tart is a flatbread made with puff pastry, topped with grilled zucchini, eggplant, bell pepper and red onion, served with an arugula salad. It serves 4, takes 40 minutes, is very easy to make, and costs about €2.20 per person. The key is grilling the vegetables well and keeping the pastry edges crisp.

Crisp pastry, pesto, grilled vegetables and a peppery arugula salad, a flatbread tart that tastes like summer.

Flatbread tart with grilled vegetables and pesto
Total time
40 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Summer

This flatbread tart plays on contrast, crisp puff pastry underneath, soft summer vegetables lightly caramelized from the skillet on top. Spreading pesto under the vegetables flavors the whole tart and keeps the base from turning soggy. Arugula added fresh out of the oven brings a peppery, cool bite that wakes everything up.

It's a great choice for a summer weeknight, when vegetables are at their best and you want a light dinner without spending the whole evening in the kitchen. It also works well for casual guests, set in the middle of the table with the salad piled on top. Mon Chou likes to slip this one into busy weeknight menus.

The ingredients

4 people

Dairy

  • Puff pastry sheet 1
  • Grated Parmesan 40 g

Pantry

  • Pesto 4 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 1
  • Eggplant 1
  • Red bell pepper 1
  • Red onion 1
  • Arugula 100 g

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Preheat the oven to 200°C. Cut the vegetables into thin slices and grill them in a skillet with a drizzle of oil. 12 min

    Grill them in small batches, a crowded skillet steams the vegetables instead of browning them.

  2. Unroll the pastry on its baking sheet, prick it all over, and leave a border uncovered.

    Keep the parchment paper underneath, the tart slides off it without breaking.

  3. Spread the pesto over the pastry base, then arrange the vegetables in tight rows.

    Alternate the colors, it looks better and makes the tart easier to share.

  4. Sprinkle with Parmesan and bake until the edges are golden. 20 min

    Watch the edges closely, puff pastry turns from golden to burnt fast.

  5. Toss the arugula with vinegar and oil, then pile it onto the tart as soon as it comes out of the oven.

    The arugula shouldn't cook, it's there to bring freshness and a peppery bite.

Our tips to get it right

  • Cut the vegetables into thin, even slices so they all grill at the same rate.
  • Prick the pastry base well before adding the topping, this keeps it from puffing up unevenly in the oven.
  • Leave a bare border of pastry around the edge, it will puff up into a golden crust that holds the tart together.

The variations

  • Swap the Parmesan for diced mozzarella for a softer, meltier version.
  • Add halved cherry tomatoes among the grilled vegetables for more color and juice.
  • For kids, serve the tart without arugula and offer the salad on the side instead.

What to serve it with

  • A fresh tomato salad
  • A glass of cold lemonade
  • Olives as a starter

Storage

The tart keeps for 2 days in the fridge in a sealed container, without the arugula, which should be added fresh. Reheat it for a few minutes in the oven to crisp the pastry back up. It doesn't freeze well once topped.

Questions about this dish

Can you make this tart ahead of time?

You can grill the vegetables and spread the pesto on the pastry a few hours ahead, then keep them separately in the fridge. Assemble and bake just before serving to keep the pastry crisp.

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust works well too and gives a more rustic result. The baking time stays similar, just watch the edges for color.

How do you keep the pastry base from getting soggy?

The pesto spread under the vegetables acts as a barrier that protects the pastry. Drain the grilled vegetables well before arranging them to limit excess moisture.

Can this tart be frozen?

It's not recommended once topped, the puff pastry loses its crispness after thawing. You can freeze the raw pastry sheet on its own instead.

How long does it take to make a flatbread tart with grilled vegetables and pesto, served with an arugula salad?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a flatbread tart with grilled vegetables and pesto, served with an arugula salad?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a flatbread tart with grilled vegetables and pesto, served with an arugula salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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