Versatile Savoury Tart
Master the art of weeknight elegance with this Versatile Savoury Tart—an effortlessly customizable dish perfect for any occasion. Featuring a buttery, flaky homemade pastry crust, this recipe embraces creativity with a filling that harmonizes creamy eggs, rich heavy cream, and your choice of vibrant vegetables, melted cheese, and fresh herbs. Whether you opt for earthy mushrooms, tangy goat cheese, or juicy cherry tomatoes, every bite is a blend of luxurious flavors and comforting textures. Perfect for brunch, light lunches, or as a dinner party showstopper, this tart is your go-to recipe for showcasing seasonal produce and pantry staples alike. Quick to prepare and even tastier the next day, it’s a must-try for fans of savory pastries and versatile, make-ahead dishes. Keywords: savoury tart, customizable recipe, easy tart recipe, brunch tart, vegetable tart.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 3 tablespoons cold water
- 1 teaspoon salt (for pastry)
- 4 large eggs
- 200 milliliters heavy cream
- 100 milliliters milk
- 150 grams cheese of your choice (e.g., cheddar, goat cheese, or gruyere, grated or crumbled)
- 200 grams vegetables of your choice (e.g., spinach, cherry tomatoes, mushrooms)
- 1 tablespoon olive oil
- 2 tablespoons fresh herbs (e.g., parsley, thyme, or chives, chopped)
- 0.5 teaspoon salt (for filling)
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9-inch tart pan.
In a large bowl, mix the flour and salt for the pastry.
Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and gently mix until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a floured surface until it is slightly larger than your tart pan, then carefully transfer it to the pan, pressing it into the edges. Trim any excess dough.
Prick the base of the pastry with a fork, line it with parchment paper, and fill it with baking weights or dried beans.
Blind bake the tart shell for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
Heat olive oil in a skillet over medium heat and sauté the vegetables of your choice until softened. Season with a pinch of salt and pepper and let cool slightly.
Spread the sautéed vegetables evenly over the tart shell, then sprinkle with your cheese of choice.
Carefully pour the egg mixture over the filling, ensuring it spreads evenly.
Sprinkle the chopped fresh herbs on top for added flavor.
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden on top.
Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 262 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 327 mg | 7% | |
*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.
