Vegetable Tart
Vegetable tart is a savoury shortcrust case filled with softened courgette, red pepper and onion, then set with a Cheddar and cream custard. Baking the case first and cooking the vegetables briefly before they go in keeps the base crisp rather than soggy. It is good warm or cold, so it suits a light lunch, a picnic or a make-ahead supper. This one serves six with a green salad.
- Total
- 1 h 30 min
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 6
- Per serving
- 505kcal
Ingredients and swaps for vegetable tart
A 23cm tin holds a 320g sheet of shortcrust nicely. Use the vegetables below, or swap in whatever you have, as long as the total weight stays about the same (roughly 450g before cooking). Check the label if you want a vegetarian tart, as many Cheddars use animal rennet. Crumbled feta can replace half of the Cheddar for a tangier result.
The method for vegetable tart
Tap a time to start a timer.
- Line the tin Heat the oven to 200°C (180°C fan), gas 6. Unroll the pastry and press it into the tart tin, trimming the overhang. Prick the base all over with a fork. Line with baking paper, fill with baking beans and bake for .
- Finish the case Lift out the paper and beans and bake for another , until the base looks dry and pale golden. Turn the oven down to 180°C (160°C fan), gas 4.
- Soften the vegetables While the case bakes, heat the oil in a large frying pan over a medium heat. Cook the onion, courgette and pepper for , stirring, until soft and any liquid has evaporated. Stir in the thyme and leave to cool for .
- Fill the case Spread the vegetables in the pastry case, scatter over the Cheddar and arrange the tomatoes on top, cut-side up.
- Add the custard Whisk the eggs and cream with plenty of black pepper. Pour over the vegetables, filling right to the edges and stopping just below the rim of the pastry.
- Bake Bake for , until the filling is golden on top and has only a slight wobble in the middle.
- Stand and slice Leave in the tin for before taking it out and slicing.
Serving ideas
Serve a wedge with a simple mixed salad for lunch, or with a bowl of tomato soup with mascarpone in colder weather. For another seasonal tart, try asparagus tart.
Common problems and fixes for Vegetable Tart
- The base is soggy.
- Blind bake the case until the base looks dry, and cook the vegetables in the pan first so they do not release water into the custard. Standing the tin on a hot baking tray also helps.
- The pastry edge is too dark.
- Cover the rim loosely with strips of foil for the last 10 minutes of baking.
- The filling is watery or has not set.
- Too much liquid from the vegetables is the usual cause. Let the vegetables cool before filling, and bake until the centre only just wobbles, as it carries on setting while it rests.
Frequently asked questions about Vegetable Tart
Do I really need to blind bake the pastry?
Yes, for a crisp base. A custard filling is wet, and unbaked pastry stays pale and soft underneath. The 20 minutes in the oven is worth it.
Can I use puff pastry instead?
Yes, for a lighter, puffier base. Use a sheet of ready-rolled all-butter puff, prick the base and chill it before baking. It will not need baking beans if you prick it well.
Can I make it ahead, and how long does it keep?
Yes. Bake it, cool it fully, then keep it in the fridge for up to 2 days. Serve cold, or reheat in an oven at 160°C (140°C fan), gas 3, for 15 minutes until warm throughout.
Which other vegetables work?
Asparagus, broccoli florets, mushrooms and leeks all suit this filling. Cook watery vegetables such as mushrooms in the pan first until the liquid has gone.
How did you like the recipe?
4.7 / 5 · 33 ratings
