Vegetable tart with mushrooms and sunflower seeds

Prep Time 30 minutes
Cook Time 25 minutes
Servings 4-6 servings
Use a few of your favorite veggies in this recipe and enjoy this rich and colourful dish with both family and friends. This recipe is simple, tasty, and perfect to bring along to family dinners and potlucks. With caramelized onions, tasty pesto and crunchy sunflower seeds, it's a clear winner. Sunflower seeds are nutritious and versatile, and they make a great addition to oatmeal, salads, and in homemade granola bars. They're one of our all-time favorite ingredients!

How it's made


  • Drizzle of olive oil
  • 1 onion
  • 1/2 tablespoon of
  • 1 pie crust (homemade or frozen)
  • 1 cup of basil pesto
  • 1 zucchini
  • 1 small carrot
  • A few cherry tomatoes
  • 10 mushrooms (White, fresh shiitake or cremini)
  • 1 sprig of thyme
  • 1/2 cup of


  1. Preheat the oven to 350°F. Finely chop the onion. In a medium frying pan, heat a drizzle of olive oil, add the chopped onion and the cane sugar. Mix with a wooden spoon and let caramelize for 10 to 14 minutes, stirring regularly.
  2. Roll out the pie dough on parchment paper and place in a plate or pie pan. Prick the bottom a few times with a fork, and spread evenly with pesto. 
  3. Cut the zucchini into thin rounds, slice carrots lengthwise using a vegetable peeler, slice the mushrooms and cut the cherry tomatoes
  4. Once the onion is caramelized, transfer to a small bowl and brown the mushrooms for a few minutes in the same pan.
  5. Put the caramelized onions, carrots strips and zucchini rounds in the pie crust, then add the mushroooms, cherry tomatoes, and the leaves from the thyme branch. Sprinkle with sunflower seeds.
  6. Bake for 25 to 30 minutes, or just until the pie crust is golden brown.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.