Why you should try vegetable tart
This Vegetable Tart is great because it uses simple ingredients that most people already have at home. The pastry becomes golden and crisp while the vegetables stay tender and sweet. It is a very versatile dish that tastes just as good cold as it does hot. Making this tart is a quick way to get a nutritious meal on the table without much effort.
Follow these simple steps for vegetable tart
Prepare pastry: Preheat your oven to 200C and unroll the pastry sheet. Line a tart tin with the pastry and trim any excess from the edges. Prick the base with a fork several times to prevent it from rising too much. Place the tin on a baking tray to make it easier to handle.
Prepare vegetables: Cut the red onion, courgette and red pepper into small even pieces. Arrange these vegetables inside the pastry case along with the halved cherry tomatoes. Spread them out evenly so every slice of the tart will have plenty of filling. Sprinkle the grated cheddar cheese over the top of the vegetables.
Mix filling: Crack the eggs into a mixing bowl and whisk them together with the double cream. Stir in the dried thyme, salt and a little black pepper. Carefully pour this liquid mixture over the vegetables and cheese in the tart tin. Make sure the liquid reaches all the corners without overflowing.
Bake tart: Place the tray in the oven and bake for about 35 minutes. The filling should be set and the pastry should look golden brown. Remove the Vegetable Tart from the oven and let it sit for a few minutes before slicing. Serve it warm with a side salad if you like.
Tips and tricks for vegetable tart
To ensure the base is crisp, you can blind bake the pastry for 10 minutes before adding the filling. If you choose to do this, use baking beans to keep the pastry flat. Make sure to slice the vegetables thinly so they cook through properly in the oven. This Vegetable Tart can be customised by adding crumbled feta or different herbs like rosemary.
If the pastry edges brown too quickly, cover them loosely with foil for the last 10 minutes. You can also use store bought puff pastry if you prefer a lighter and more flaky texture. Leftovers can be kept in the fridge for up to two days and eaten cold or reheated. Adding a little mustard to the pastry base before filling can add a nice extra layer of flavour.
Find more ideas here:
baked dab,
turkey breast with bacon or
empanadas with beef.
