Savory Spring Vegetable Tart: The Best Way to Brighten Brunch
This Savory Spring Vegetable Tart is a delightful dish featuring seasonal vegetables that brightens any brunch table.
Equipment
- Oven
- tart pan
- Mixing bowl
- Rolling Pin
Ingredients
For the Pastry Crust
- 2 cups Flour use gluten-free flour for a gluten-free option
- 1 cup Butter chilled butter yields the flakiest crust
- 1 teaspoon Salt enhances flavors
- 5 tablespoons Ice Water adds moisture without warming the dough
For the Filling
- 4 large Eggs important for structure and creaminess
- 1 cup Heavy Cream feel free to substitute with a plant-based alternative
- 1 cup Cheese e.g., goat cheese or Swiss
- 2 cups Spring Vegetables e.g., asparagus, peas
For Garnishing
- 2 tablespoons Fresh Herbs e.g., dill, chives
- to taste Black Pepper adjust according to taste
Instructions
How to Make Savory Spring Vegetable Tart
- Start by chilling your butter and mixing flour, salt, and ice water. Roll out the dough until it’s about 1/8 inch thick—this will become the flaky base of your tart.
- Preheat your oven to 375°F (190°C). Fit the rolled dough into a tart pan and prick the bottom with a fork. Bake for about 15 minutes, or until the crust is slightly golden brown.
- While the crust is baking, wash and chop your seasonal vegetables. Drizzle them with olive oil and roast at 400°F (200°C) for 20 minutes, until tender.
- In a bowl, whisk together eggs, heavy cream, and your chosen cheese until smooth. Add in your roasted vegetables and mix well.
- Carefully pour the filling into the pre-baked crust, leaving some space at the top.
- Return the tart to the oven and bake for approximately 30-35 minutes at 375°F (190°C), until the filling is set but a bit jiggly in the center.
- Once baked, let your savory tart cool for at least 10 minutes before slicing.
Notes
Optional: Add a sprinkle of nutmeg for an extra layer of warmth in your filling.