Roast Vegetable Tart with Walnut Crust
Elevate your vegetarian meals with this stunning Roast Vegetable Tart with Walnut Crust, a perfect combination of rustic elegance and hearty flavors. Featuring a buttery, nutty crust made from ground walnuts and all-purpose flour, this tart is filled with a medley of caramelized zucchini, cherry tomatoes, red bell pepper, and red onion roasted to perfection with fresh thyme. Creamy goat cheese adds a tangy richness, while a velvety egg and cream custard ties it all together. Whether served as a show-stopping centerpiece for brunch, a light dinner, or an impressive appetizer, this savory tart is as versatile as it is delicious. Quick to prepare and bursting with vibrant colors and textures, it’s a must-try recipe for lovers of seasonal vegetables and gourmet flair.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 100 grams Walnuts
- 0.25 teaspoons Salt
- 100 grams Unsalted butter, chilled
- 3 tablespoons Ice water
- 1 medium Zucchini, sliced into thin rounds
- 200 grams Cherry tomatoes, halved
- 1 medium Red bell pepper, diced
- 1 small Red onion, sliced
- 2 tablespoons Olive oil
- 2 teaspoons Fresh thyme leaves
- 100 grams Goat cheese, crumbled
- 1 large Egg
- 120 milliliters Heavy cream
- 0.25 teaspoons Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Prepare the walnut crust: In a food processor, combine the flour, walnuts, and salt, and process until the mixture resembles fine crumbs.
Add the chilled butter in small cubes and pulse until the texture becomes sandy.
Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
While the dough chills, prepare the vegetables: Arrange the zucchini, cherry tomatoes, red bell pepper, and red onion on a baking sheet.
Drizzle with olive oil, sprinkle with thyme leaves, and toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized. Remove and set aside.
Once the dough is chilled, roll it out on a lightly floured surface to fit a 9-inch tart pan.
Carefully transfer the dough to the pan, pressing it into the sides, and trim any excess.
Prick the bottom of the dough with a fork and blind bake it for 10 minutes using pie weights or dried beans.
Remove the weights and bake for an additional 5 minutes until lightly golden.
Reduce the oven temperature to 180°C (350°F).
In a small bowl, whisk together the egg, heavy cream, and black pepper to make the filling.
Layer the roasted vegetables evenly over the pre-baked crust.
Scatter the crumbled goat cheese over the vegetables.
Pour the egg and cream mixture evenly over the tart filling.
Bake the tart for 25-30 minutes, or until the filling is set and golden.
Allow the tart to cool slightly before slicing and serving.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
