Sunlit Garden Brunch Tart – Easy & Vibrant

I first tasted a tart like this at a tiny café in Provence, where the owner served it warm from the oven with a simple green salad. The combination of creamy ricotta, sweet roasted vegetables, and fresh herbs felt like summer on a plate.

Back home, I recreated that memory in my own kitchen, using whatever vegetables looked best at the market. The result is this Sunlit Garden Brunch Tart—a dish that's as beautiful as it is delicious, and surprisingly easy to pull together for a weekend gathering.

The key is to let the vegetables roast until they're caramelized and tender, which brings out their natural sweetness. Paired with a lemony ricotta filling and a buttery, flaky crust, every bite is a celebration of the season.

About the Ingredients

1 sheet (about 9 inches) refrigerated pie crust

Use a store-bought crust for convenience, or make your own if you prefer. For a gluten-free option, use a gluten-free pie crust.

1 cup (240g) whole-milk ricotta cheese

Full-fat ricotta gives the creamiest texture. You can substitute with cottage cheese blended until smooth.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan adds nutty flavor. Pecorino Romano works well too.

1 large egg

Helps bind the filling. For a vegan version, use a flax egg.

1 teaspoon lemon zest

Brightens the filling. Use organic lemon for best flavor.

1 tablespoon chopped fresh thyme

Adds earthy aroma. Dried thyme can be used in a pinch (1 teaspoon).

1/2 teaspoon salt

Enhances all the flavors. Adjust to taste.

1/4 teaspoon black pepper

Freshly ground is best.

2 cups (about 200g) mixed spring vegetables (such as asparagus, zucchini, cherry tomatoes)

Choose a colorful mix. If using cherry tomatoes, leave them whole.

1 tablespoon olive oil

For roasting the vegetables. Use a good-quality extra virgin olive oil.

Tips & Tricks

• Blind-bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
• Roast the vegetables until they are just tender—they will continue to cook in the tart.
• Let the tart rest for 5 minutes after baking to set the filling before slicing.
• If the crust edges brown too quickly, cover them with foil halfway through baking.

Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork.

2. Blind Bake Crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.

3. Roast Vegetables

Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly caramelized.

4. Mix Filling

In a bowl, combine ricotta, Parmesan, egg, lemon zest, thyme, salt, and pepper. Stir until well blended.

5. Assemble Tart

Spread the ricotta mixture evenly over the pre-baked crust. Arrange the roasted vegetables on top, pressing them slightly into the filling.

6. Bake Tart

Bake for 25-30 minutes until the filling is set and the edges are golden brown. The center should jiggle slightly but not be liquid.

7. Cool and Serve

Let the tart cool for 5 minutes before removing from the pan. Slice and serve warm or at room temperature.

Delicious Variations

• Add crumbled goat cheese or feta for a tangier flavor.
• Use a puff pastry crust for a lighter, flakier texture.
• Top with a handful of fresh arugula and a drizzle of balsamic glaze before serving.

How to Store Sunlit Garden Brunch Tart

Frequently Asked Questions

I hope you enjoy this taste of spring! Share your creations with me in the comments below—I'd love to see how it turns out. Explore beyond the guidebook.

Sunlit Garden Brunch Tart

A flaky, golden tart filled with herbed ricotta and roasted spring vegetables, perfect for a sunny brunch.

★★★★½ 4.8 (127 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 sheet (about 9 inches) refrigerated pie crust
• 1 cup (240g) whole-milk ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 large egg
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (about 200g) mixed spring vegetables (such as asparagus, zucchini, cherry tomatoes)
• 1 tablespoon olive oil

📋 Instructions

1. 1Preheat and Prep — Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork.
2. 2Blind Bake Crust — Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.
3. 3Roast Vegetables — Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
4. 4Mix Filling — In a bowl, combine ricotta, Parmesan, egg, lemon zest, thyme, salt, and pepper. Stir until well blended.
5. 5Assemble Tart — Spread the ricotta mixture evenly over the pre-baked crust. Arrange the roasted vegetables on top, pressing them slightly into the filling.
6. 6Bake Tart — Bake for 25-30 minutes until the filling is set and the edges are golden brown. The center should jiggle slightly but not be liquid.
7. 7Cool and Serve — Let the tart cool for 5 minutes before removing from the pan. Slice and serve warm or at room temperature.

👨‍🍳 Chef's Note: This tart is a celebration of fresh, seasonal ingredients. Feel free to adapt the vegetables based on what you have—it's hard to go wrong.

Servings: 6

Cuisine: American

Course: Brunch

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Petrova

Elena writes about travel and cultural immersion, focusing on off-the-beaten-path destinations and authentic experiences. She shares practical advice for budget-conscious travelers who want to connect with local communities.