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Introduction:
If you're looking for a comforting and versatile dish that satisfies both vegetarians and non-vegetarians alike, look no further than the savory vegetable tart. This one-dish wonder combines a buttery, flaky crust with a medley of fresh, seasonal vegetables and a rich, savory filling. Whether served for a family dinner, a brunch gathering, or as a showstopper at a party, this savory vegetable tart will leave everyone asking for the recipe. Best of all, it’s easy to prepare and offers a variety of ways to suit your taste preferences. In this article, we’ll walk you through the basic recipe and explore nine delicious variations you can try.
Ingredients:
For the crust:
1 ½ cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
4–6 tablespoons cold water
For the filling:
1 tablespoon olive oil
1 medium onion (sliced thinly)
1 zucchini (sliced thinly)
1 red bell pepper (chopped)
1 small eggplant (cubed)
2 cloves garlic (minced)
1 teaspoon dried thyme
Salt and pepper to taste
3 large eggs
1 cup heavy cream or milk
1 cup grated cheese (cheddar, goat cheese, or feta are great options)
Instructions:
Prepare the crust: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, and pulse until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, zucchini, bell pepper, and eggplant, and cook for another 8–10 minutes until the vegetables are tender. Season with thyme, salt, and pepper. Set the vegetables aside to cool slightly.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan and trim any excess.
Assemble the tart: Whisk together the eggs and cream (or milk) in a bowl. Stir in the grated cheese. Once the vegetable mixture has cooled, arrange the veggies evenly over the crust, then pour the egg and cream mixture over the top.
Bake the tart: Place the tart in the preheated oven and bake for 30–35 minutes, or until the filling is set and golden brown on top. Let the tart cool for 10 minutes before slicing and serving.
Tips for Serving and Storing:
Serving: This savory vegetable tart pairs wonderfully with a crisp green salad dressed in a simple vinaigrette. For a more indulgent meal, serve it with a dollop of sour cream or a side of roasted potatoes. The tart can be served warm or at room temperature, making it an excellent option for picnics and potlucks.
Storing: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results, or enjoy it cold for a refreshing lunch the next day.
Variants:
Spinach and Feta Tart: Swap the mixed vegetables for fresh spinach and add crumbled feta cheese for a Greek-inspired twist.
Mushroom and Gruyère Tart: Use sautéed mushrooms (such as cremini or shiitake) and substitute the cheese with Gruyère for a savory, earthy flavor.
Tomato and Basil Tart: Opt for juicy, ripe tomatoes and fresh basil leaves. Add a drizzle of balsamic glaze after baking for an added layer of flavor.
Roasted Carrot and Ricotta Tart: Roast carrots with a touch of honey for sweetness, and fill the tart with ricotta cheese and fresh thyme.
Butternut Squash and Sage Tart: Swap out the eggplant and zucchini for roasted butternut squash and fresh sage for a cozy autumnal flavor.
Leek and Brie Tart: Sauté leeks and pair them with creamy Brie cheese for a decadent filling.
Broccoli and Cheddar Tart: Use steamed broccoli and sharp cheddar cheese for a comforting classic.
Asparagus and Goat Cheese Tart: Combine roasted asparagus with tangy goat cheese for a springtime delight.
Cauliflower and Curry Tart: Add roasted cauliflower and a dash of curry powder to create a flavorful, aromatic tart.
FAQ:
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