Print

Fresh Seasonal Vegetable Tart with Flaky Buttery Crust

fresh seasonal vegetable tart - featured image
Print Recipe

A delicious and easy-to-make tart featuring a flaky buttery crust filled with tender roasted seasonal vegetables, fresh herbs, and optional cheese. Perfect for any occasion and adaptable to various dietary needs.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, plus extra for rolling
  • 1 teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1/4 cup (60g) sour cream
  • 3–5 tablespoons ice-cold water
  • 1 medium zucchini, thinly sliced
  • 1 red bell pepper, roasted and sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme or rosemary, chopped
  • 1/2 cup (50g) grated Gruyère or sharp cheddar cheese (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sea salt for sprinkling

Instructions

  1. Make the crust: In a food processor, combine 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits (about 10-15 pulses). Add 1/4 cup sour cream and 3 tablespoons ice-cold water, pulsing until dough just begins to come together. Add more water a teaspoon at a time if too dry. Wrap in plastic and chill for at least 30 minutes.
  2. Prepare the vegetables: Preheat oven to 375°F (190°C). Toss sliced zucchini, roasted red pepper, red onion, and cherry tomatoes with olive oil, garlic, salt, pepper, and fresh thyme. Spread on a baking sheet and roast for 15-20 minutes until tender but not mushy.
  3. Roll out the dough: Lightly flour work surface and roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to tart pan, press into edges, trim excess dough. Chill for 10 minutes.
  4. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake an additional 5-7 minutes until crust starts to turn golden.
  5. Assemble the tart: Sprinkle grated cheese evenly over crust base. Arrange roasted vegetables on top evenly. Brush exposed crust edges with beaten egg. Sprinkle coarse sea salt over vegetables.
  6. Bake the tart: Bake at 375°F (190°C) for 25-30 minutes until crust is golden and cheese is bubbly.
  7. Cool and serve: Let tart cool for 10 minutes before slicing to help filling set and prevent crumbling.

Notes

Keep butter cold for flaky crust. Do not overwork dough to avoid toughness. Blind bake crust to prevent sogginess. Roast vegetables to reduce moisture. Use fresh herbs for brightness. Let tart rest before slicing. Cover crust edges with foil if browning too fast. Rotate tart halfway through baking for even color. Pre-made puff pastry can be used but homemade crust is preferred.

Nutrition

Keywords: vegetable tart, seasonal vegetables, flaky crust, homemade tart, roasted vegetables, easy tart recipe, vegetarian tart, gluten-free tart option, vegan tart option

Find it online: https://jollyfork.com/fresh-seasonal-vegetable-tart-recipe-easy-homemade-flaky-buttery-crust/