Vegetarian Tart Recipe
A delightful tart filled with seasonal vegetables.
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.
Crust
Filling
Method
Crust Preparation
- 1
Make the crust
In a mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add ice water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll out the dough
After chilling, on a floured surface, roll out the dough to fit your tart pan. Press it into the pan and trim the edges.
- 5
Pre-bake the crust
Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 15 minutes until lightly golden.
Filling Preparation
- 6
- 7
Add remaining vegetables
Add zucchini, bell pepper, and cherry tomatoes to the skillet. Cook for about 5-7 minutes until softened. Stir in the fresh spinach and cook until wilted.
- 8
Prepare egg mixture
In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
- 9
Combine filling
Add the sautéed vegetables to the egg mixture and stir well to combine.
- 10
Fill the tart
Pour the filling into the pre-baked crust, spreading it evenly. If using, sprinkle grated cheese on top.
- 11
Bake the tart
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden.
- 12
Cool and serve
Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
