Savory Vegetable Tart (Print Version)
Golden tart featuring roasted veggies, creamy cheese, and fresh herbs, ideal for lunch or appetizers.
# Recipe Ingredients:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 1 tablespoon olive oil
06 - 1 small red onion, thinly sliced
07 - 1 medium zucchini, sliced into rounds
08 - 1 red bell pepper, diced
09 - 1 cup cherry tomatoes, halved
10 - 1 cup crumbled feta or goat cheese
11 - 3 large eggs
12 - 3/4 cup heavy cream
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 2 tablespoons fresh basil or parsley, chopped
# Directions:
01 - Set the oven to 375°F (190°C).
02 - Combine flour and salt in a bowl. Incorporate cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms. Shape into a disk, wrap tightly, and refrigerate for 20 minutes.
03 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Piercing the base with a fork ensures even baking.
04 - Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake an additional 5 minutes. Set aside to cool slightly.
05 - Heat olive oil in a skillet over medium heat. Sauté the onion, zucchini, and bell pepper for 5 to 7 minutes until tender. Remove from heat and allow to cool slightly.
06 - Whisk eggs, heavy cream, salt, and black pepper together. Mix in half the cheese and herbs.
07 - Arrange sautéed vegetables and cherry tomatoes evenly over the pre-baked crust. Pour the egg custard mixture on top. Sprinkle with remaining cheese and herbs for finishing.
08 - Bake in the oven for 25 to 30 minutes until the filling is set and the surface is golden brown. Let cool briefly before cutting and serving.
# Expert Advice:
01 -
- It looks restaurant-worthy but actually comes together with simple, unfussy techniques that don't require special skills.
- The filling is forgiving—roasted vegetables stay tender and flavorful, and the creamy egg custard keeps everything moist without being fussy.
- You can make it ahead, serve it warm or cold, and it somehow tastes even better the next day when the flavors have settled in.
02 -
- Don't skip the blind baking step; an unbaked pastry shell will absorb moisture from the filling and turn into a soggy, disappointing mess no matter how perfect everything else is.
- The custard will continue cooking slightly as the tart cools, so it's better to pull it out when it looks barely set rather than waiting for it to be completely firm in the oven.
03 -
- Make the pastry dough a day ahead and store it in the fridge wrapped in plastic—the flavor deepens and the dough becomes easier to roll without springing back.
- Brush the blind-baked crust lightly with an egg wash before adding the filling to create a barrier that prevents sogginess from the custard.