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Fresh Vegetable Tart Recipe Easy Spring Delight

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A flaky pastry crust paired with vibrant spring vegetables and a creamy filling, perfect for brunches or light dinners.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3–4 tablespoons cold water
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) milk
  • 1/2 cup (50g) grated Gruyere or sharp cheddar cheese
  • Salt and freshly ground black pepper, to taste
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1/2 cup baby carrots, thinly sliced
  • 1/2 cup green peas (fresh or frozen)
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Optional: Fresh herbs like dill or chives for garnish

Instructions

  1. Make the crust: In a mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
  2. Prepare the vegetables: Preheat oven to 400°F (200°C). Toss asparagus, carrots, peas, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10 minutes until tender but still vibrant.
  3. Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Transfer the dough into the pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork to prevent puffing.
  4. Pre-bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
  5. Make the filling: In a mixing bowl, whisk together eggs, cream, milk, grated cheese, salt, and pepper until smooth.
  6. Assemble the tart: Arrange roasted vegetables in the pre-baked crust. Pour the egg mixture over the vegetables, ensuring everything is evenly coated.
  7. Bake the tart: Reduce oven temperature to 375°F (190°C). Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown.
  8. Cool and serve: Let the tart cool for 10 minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.

Notes

[‘Chill the pastry dough to ensure a flaky texture.’, ‘Roast vegetables to enhance their natural sweetness.’, ‘Blind bake the crust to keep it crisp.’, ‘Don’t overfill the tart to prevent overflow.’, ‘Check for doneness by ensuring the filling is set but slightly jiggly in the center.’]

Nutrition

Keywords: vegetable tart, spring recipe, brunch recipe, flaky crust, customizable tart

Find it online: https://chrisfeasts.com/fresh-vegetable-tart-recipe-easy-spring-delight/