Brasserie Vegetarian Tart Recipe
Seasonal vegetables, herbs, and cheese in a crisp pastry shell.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry Shell
Filling
Method
Pastry Shell Preparation
- 1
Make the Pastry Dough
In a large mixing bowl, combine all-purpose flour and salt. Add cold, unsalted butter cut into small cubes. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Avoid overworking the dough.
- 3
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Filling Preparation
- 5
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic, bell pepper, zucchini, and sauté for an additional 5-7 minutes until softened.
- 6
Add Spinach and Tomatoes
Stir in chopped spinach and halved cherry tomatoes, cooking until the spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
- 7
Prepare the Egg Mixture
In a mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
- 8
Combine Filling Ingredients
Add the cooled vegetable mixture, crumbled feta cheese, and chopped fresh herbs into the egg mixture. Stir until evenly combined.
Tart Assembly and Baking
- 9
Fill the Tart Shell
Pour the vegetable and egg filling into the pre-baked tart shell, spreading it evenly.
- 10
Bake the Tart
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
- 11
Cool and Serve
Allow the tart to cool for about 10 minutes before slicing. Serve warm or at room temperature.
