Savory Spring Vegetable Tart: The Best Way to Brighten Brunch
This Savory Spring Vegetable Tart is a delightful and simple dish packed with fresh, seasonal vegetables, perfect for brunch.
Equipment
- Oven
- tart pan
- Mixing bowl
- Whisk
- knife
- cutting board
Ingredients
For the Pastry Crust
- 1 cup Flour Use gluten-free flour for a gluten-free option
- 0.5 cup Butter Chilled, for a flaky crust
- 0.5 teaspoon Salt Enhances flavor
- 2-4 tablespoons Ice Water To bind the dough
For the Filling
- 3 Eggs For structure and creaminess
- 1 cup Heavy Cream Can substitute with plant-based alternative
- 1 cup Cheese (e.g., goat cheese or Swiss) Adds flavor
- 2 cups Spring Vegetables (e.g., asparagus, peas) Use seasonal vegetables
For Garnishing
- 0.25 cup Fresh Herbs (e.g., dill, chives) Optional for flavor
- to taste Black Pepper For heat and depth
Instructions
How to Make Savory Spring Vegetable Tart
- Prepare the Crust: Start by chilling your butter and mixing flour, salt, and ice water. Roll out the dough until it’s about 1/8 inch thick.
- Blind Bake the Crust: 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 slightly golden brown.
- Prepare Vegetables: Wash and chop your seasonal vegetables. Drizzle with olive oil and roast at 400°F (200°C) for 20 minutes, until tender.
- Make the Filling: Whisk together eggs, heavy cream, and cheese until smooth. Add in your roasted vegetables and mix well.
- Assemble the Tart: Carefully pour the filling into the pre-baked crust, leaving some space at the top.
- Bake: 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.
- Cool & Serve: Let your savory tart cool for at least 10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs.
Notes
Optional: Add a sprinkle of nutmeg for an extra layer of warmth in your filling.