Nutrition Facts
8 servings
8
Recipe for Vegetable Tart with Shortcrust Pastry
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I'm sharing this incredible recipe for a vegetable tart. Summer continues, and the garden is full of vegetables. How can you resist making a delicious tart rich in flavors? You can enjoy it as a starter or a main dish if you're a little hungry. It's also convenient to take along for a picnic.
Shortcrust pastry
200 Flour
100 Butter
5 Water
1 pinch Salt
Garden vegetables
2 Zucchini
2 Eggplant
2 Green bell pepper
2 Tomato
Fresh thyme
Oregano
5 Chopped onion
2 Olive oil intense flavor
10 Fresh cream
1 Egg
Salt, pepper
40 Parmesan
Directions
1
Preparation of the shortcrust pastry: Preheat your oven to 180°C. In a mixing bowl, combine the flour and a pinch of salt. Work the flour and butter with your fingertips. Add water and knead until you form a ball. Wrap in plastic wrap and let it rest for about 30 minutes. Roll out the pastry gently and line a rectangular tart pan this time for me.
2
Preparation of the vegetable compote: After washing them, cut the vegetables into small pieces and sauté them separately in a pan with lightly warmed oil and chopped onion. According to your taste, you can peel the peppers, as I do. Once all the vegetables are sautéed, combine them and continue cooking. Season with salt and pepper.
3
To finish, beat the eggs and cream. Add the cheese, salt, and pepper. Set aside. Place the vegetable mixture on the dough. Add the egg and cream mixture and bake in the oven at 200°C for about 30 minutes.
Ingredients
Shortcrust pastry
200 Flour
100 Butter
5 Water
1 pinch Salt
Garden vegetables
2 Zucchini
2 Eggplant
2 Green bell pepper
2 Tomato
Fresh thyme
Oregano
5 Chopped onion
2 Olive oil intense flavor
10 Fresh cream
1 Egg
Salt, pepper
40 Parmesan
Directions
Directions
1
Preparation of the shortcrust pastry: Preheat your oven to 180°C. In a mixing bowl, combine the flour and a pinch of salt. Work the flour and butter with your fingertips. Add water and knead until you form a ball. Wrap in plastic wrap and let it rest for about 30 minutes. Roll out the pastry gently and line a rectangular tart pan this time for me.
2
Preparation of the vegetable compote: After washing them, cut the vegetables into small pieces and sauté them separately in a pan with lightly warmed oil and chopped onion. According to your taste, you can peel the peppers, as I do. Once all the vegetables are sautéed, combine them and continue cooking. Season with salt and pepper.
3
To finish, beat the eggs and cream. Add the cheese, salt, and pepper. Set aside. Place the vegetable mixture on the dough. Add the egg and cream mixture and bake in the oven at 200°C for about 30 minutes.
Notes
-
choco
Great recipe, but so much better without the egg mixture! Just the nicely browned crust and the roasted vegetables on top, with a lovely crunchy salad on the side, yum!!! -
isa
I made a tiny adjustment to the quantities of vegetables: just 1 eggplant and a whole onion, I kept the amounts for the other vegetables the same and used 2 eggs instead of 1.. Excellent! -
helene_m93
Delicious recipe, personally I did not add thyme and oregano, but I made a garlic and basil mixture that I mixed with my vegetables once they were cooked. -
Lili007
The result is more of a quiche than a tart... Not convinced by this recipe at all, and with only one egg, it's not good given the amount of vegetables. -
caroline.d27
Nice recipe!
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