Braided Vegetable Tart

Tarts aren’t just for desserts! This gorgeous braided vegetable tart makes a fabulous main dish, an eye-catching appetizer at parties or an awesome pizza with a pretty, fun twist!

Braided Vegetable Tart

Braided Vegetable Tart

If you love vegetables you’ll totally enjoy making a special recipe like this braided vegetable tart; it makes veggies look festive and fun! Ideal for family gatherings, potlucks or picnic platters, this delicious tart is so versatile you’ll find lots and lots of ways to enjoy it!

Braided Vegetable Tart

Originally we made our braided vegetable tart to serve as a light supper, with a salad on a side but we soon realized we could totally enjoy it as an appetizer, when cut into smaller, bite size pieces. Or we could just make it a side dish or serve it with a nice, warm soup or why not! have a fun pizza night over this fabulous recipe.

Braided Vegetable Tart

Braided Vegetable Tart

The fun, braided shape is so attractive to kids, the veggies peaking out just a little and inviting them to take a bite, with all those beautiful colors. It may look sophisticated but this braided vegetable tart is sooo easy, you’ll need just minutes to make it!

The ingredients listed below are for a small tart, suitable for 3 people, so feel free to adjust according to your needs.

Braided Vegetable Tart Recipe

Braided Vegetable Tart

Ingredients:

  • crescent or pizza dough (I used 2 but I think you can try and stretch out one if you use a rolling pin to make the dough thinner; I saved the leftovers though and reused them in another recipe)
  • half a red long pepper
  • half a medium zucchini
  • 2 large mushrooms
  • about 4 cups shredded mozzarella cheese
  • about 2 tablespoons tomato sauce
  • 1 egg, beaten

You will also need:

Directions:

  • Pre heat oven at 390 F = 200 C
  • Cut all veggies, preferably in strips
  • Place the first dough on a piece of baking paper and roll out into a thinner square.
  • Place your baking dish on top and cut the dough to size.
  • Transfer the dough to the baking dish, using the baking paper as “handles”.
  • Spread tomato sauce.
  • Sprinkle cheese generously.
  • Place the second dough on a floured surface and, using a pizza wheel, cut strips about 1/2″ in width and long enough to fit your baking dish. No worries if they’re longer, you’ll trim them later on. Also don’t worry if they’re wider or narrower, it really is not a big issue, your tart will look just as pretty
  • Cover the cheese with as many strips you need, horizontally.
  • Trim strips to size.
  • Add another strip, vertically, on the left hand side of the baking sheet, over the initial layer of dough strips.
  • Flip every other strip over, to the left.
  • Add a row of pepper strips.
  • Flip the dough strips back into the baking dish.
  • Flip the other strips over, to the left.
  • Add a row of zucchini strips then flip the strips back to their place, into the baking dish.
  • Repeat for the mushrooms and keep going until you’re done filling the whole dish.
  • Add 3 more strips of dough to the remaining edges.
  • Fold all edges in and press lightly to seal the tart closed and prevent the cheese from spilling out when baking.
  • Brush egg all over.
  • Bake in the middle of the oven for 15-20 minutes or until the tart gets a nice, golden color.

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Braided vegetable tart
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Braided Vegetable Tart

Author: Petro Neagu

Ingredients

  • crescent or pizza dough I used 2 but I think you can try and stretch out one if you use a rolling pin to make the dough thinner; I saved the leftovers though and reused them in another recipe
  • half a red long pepper
  • half a medium zucchini
  • 2 large mushrooms
  • about 4 cups shredded mozzarella cheese
  • about 2 tablespoons tomato sauce
  • 1 egg beaten

You will also need:

  • tempered glass baking dish similar here
  • baking paper
  • pizza wheel
  • pastry brush
  • rolling pin

Instructions

  • Pre heat oven at 390 F = 200 C
  • Cut all veggies, preferably in strips
  • Place the first dough on a piece of baking paper and roll out into a thinner square.
  • Place your baking dish on top and cut the dough to size.
  • Transfer the dough to the baking dish, using the baking paper as "handles".
  • Spread tomato sauce.
  • Sprinkle cheese generously.
  • Place the second dough on a floured surface and, using a pizza wheel, cut strips about 1/2" in width and long enough to fit your baking dish. No worries if they're longer, you'll trim them later on. Also don't worry if they're wider or narrower, it really is not a big issue, your tart will look just as pretty
  • Cover the cheese with as many strips you need, horizontally.
  • Trim strips to size.
  • Add another strip, vertically, on the left hand side of the baking sheet, over the initial layer of dough strips.
  • Flip every other strip over, to the left.
  • Add a row of pepper strips.
  • Flip the dough strips back into the baking dish.
  • Flip the other strips over, to the left.
  • Add a row of zucchini strips then flip the strips back to their place, into the baking dish.
  • Repeat for the mushrooms and keep going until you're done filling the whole dish.
  • Add 3 more strips of dough to the remaining edges.
  • Fold all edges in and press lightly to seal the tart closed and prevent the cheese from spilling out when baking.
  • Brush egg all over.
  • Bake in the middle of the oven for 15-20 minutes or until the tart gets a nice, golden color.
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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