Rustic Vegetable Tart
Indulge in the earthy flavors of the season with this Rustic Vegetable Tart, a vibrant and satisfying dish that’s as beautiful as it is delicious. Featuring a flaky, buttery homemade crust, this tart is filled with an irresistible medley of roasted vegetables like zucchini, eggplant, and cherry tomatoes, paired with creamy goat cheese and the aromatic touch of fresh thyme. A savory custard made with eggs, heavy cream, and a hint of nutmeg ties everything together, creating a rich and comforting flavor profile. Perfect for brunch, lunch, or a light dinner, this versatile tart highlights wholesome ingredients and simple techniques for a show-stopping meal that's easy to prepare. Whether you're feeding family or entertaining guests, this flavorful creation is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 60 milliliters cold water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium zucchini
- 1 small eggplant
- 150 grams cherry tomatoes
- 100 grams goat cheese
- 2 teaspoons fresh thyme
- 2 large eggs
- 100 milliliters heavy cream
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 200°C (390°F).
In a bowl, combine flour, salt, and cold, cubed butter. Rub together with your fingers until the mixture resembles breadcrumbs.
Gradually mix in cold water until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough is chilling, cut the red bell pepper, zucchini, and eggplant into bite-sized pieces. Halve the cherry tomatoes.
On a baking tray, toss the vegetables with olive oil, salt, and black pepper. Roast in the preheated oven for 20 minutes, stirring halfway through.
Roll out the chilled dough on a floured surface into a circle about 30 cm (12 inches) wide. Carefully transfer to a tart tin, pressing it gently into the edges and trimming any excess.
In a bowl, whisk together the eggs, heavy cream, a pinch of salt, nutmeg, and fresh thyme.
Sprinkle crumbled goat cheese over the base of the tart shell. Add the roasted vegetables evenly on top.
Pour the egg and cream mixture over the vegetables and cheese, ensuring an even distribution.
Bake the tart in the oven for 20 to 25 minutes until the filling is set and the crust is golden brown.
Allow it to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 345 mg | 27% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2210 mg | 47% | |
*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.
