Savory Vegetable Tart (Printable version)
Golden tart with roasted vegetables, creamy cheese, and fresh herbs, perfect for any gathering.
# What You'll Need:
→ 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.
02 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough forms. Shape into a disk, wrap in plastic wrap, and chill for 20 minutes.
03 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press dough into the pan, trimming excess. Prick base evenly with a fork.
04 - Line the pastry with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, then bake 5 more minutes. Remove from oven and set aside.
05 - Heat olive oil in a skillet over medium heat. Cook onion, zucchini, and bell pepper for 5 to 7 minutes until tender but firm. Allow to cool slightly.
06 - Whisk eggs, heavy cream, salt, and pepper in a bowl. Fold in half the cheese and half the herbs.
07 - Arrange sautéed vegetables and cherry tomatoes evenly over the crust. Pour the egg custard mixture on top. Sprinkle remaining cheese and herbs over the surface.
08 - Bake for 25 to 30 minutes until the filling is set and the top is golden brown. Let cool briefly before slicing.
# Expert advice:
01 -
- It looks restaurant-worthy but comes together in about an hour, which means you can actually pull this off on a Tuesday.
- You can roast the vegetables ahead, so there's no last-minute rush before guests arrive.
- It works for lunch, dinner, or as an impressive starter—basically, it solves the question of what to make.
02 -
- Blind baking the crust is non-negotiable if you want a crispy bottom; skip it and you'll end up with a soggy situation no matter how good the filling is.
- Don't overbake the filling—it continues cooking after you pull it out, and overcooked eggs turn grainy and sad.
03 -
- Make the pastry dough the day before and it becomes easier to work with and more flavorful.
- Room-temperature vegetables will make your custard seize, so always let them cool to at least lukewarm before combining.