A vegetable tart is a delightful and versatile dish that’s perfect for brunch, lunch, or a light dinner. It features a crisp pastry crust filled with a savory mixture of vegetables and cheese, baked to perfection. Here’s a basic recipe for making a delicious vegetable tart:
Ingredients:
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter (cubed)
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 zucchini, sliced or diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped (optional)
- 1/2 cup grated cheese (such as cheddar, feta, or goat cheese)
- 3 large eggs
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- 1 teaspoon dried thyme or herbs de Provence (optional)
Instructions:
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Prepare the Pastry:
- Make the Dough: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Chill the Dough: Turn the dough out onto a lightly floured surface and knead briefly until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Prepare the Filling:
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the bell pepper and zucchini, and cook until tender, about 5-7 minutes. Stir in the cherry tomatoes and spinach (or kale) and cook for an additional 2 minutes. Season with salt, pepper, and dried thyme if using. Remove from heat and let cool slightly.
- Mix the Custard: In a medium bowl, whisk together the eggs, cream (or half-and-half), salt, and pepper.
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Assemble the Tart:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Transfer the dough to the tart pan, pressing it into the edges. Trim any excess dough. Prick the bottom of the crust with a fork.
- Blind Bake (Optional): To prevent the crust from becoming soggy, you can blind bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. This step is optional but recommended for a crispier crust.
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Fill and Bake:
- Add the Vegetables: Spread the cooked vegetable mixture evenly over the pre-baked tart crust.
- Pour the Custard: Carefully pour the egg and cream mixture over the vegetables. Sprinkle the grated cheese on top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the tart is set in the center and the top is golden brown.
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Serve:
- Let the tart cool slightly before slicing. It can be served warm or at room temperature. Garnish with fresh herbs if desired.
Tips:
- Vegetable Variations: Feel free to use your favorite vegetables or whatever is in season. Mushrooms, asparagus, or broccoli are great additions.
- Cheese Options: Experiment with different cheeses to find your favorite combination. Goat cheese adds a tangy flavor, while cheddar provides a classic taste.
- Make Ahead: The tart can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy your vegetable tart—a versatile and flavorful dish that’s sure to impress!
