Vegetable Tart

Savory Tart with Fresh Vegetables

The savory tart is one of those versatile and delicious recipes that can transform an ordinary meal into a culinary feast. It is perfect for any occasion, from a dinner with friends to a family weekend meal. This time, I propose a colorful and vitamin-packed version, with fresh vegetables that will delight your taste buds. Additionally, it is a simple recipe, ideal for those who want to experiment in the kitchen without spending hours at the stove.

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Servings: 4-6

Ingredients

*For the dough:*
- 250 g flour (use type 00 flour for a finer texture)
- 120 g butter or margarine (at room temperature for easy incorporation)
- 1 teaspoon salt
- 1 egg (ideally at room temperature)
- 1-2 tablespoons cold water (you can use ice water to help tenderize the dough)

*For the filling:*
- 2 new potatoes (about 250 g, peeled and cubed)
- 2 new carrots (about 150 g, sliced)
- Broccoli florets (about 150 g; you can also use cauliflower as an alternative)
- 4-5 Brussels sprouts (washed and halved)
- 1 tomato (diced)
- 1 green onion (finely chopped)
- 1 bell pepper (red or yellow for vibrant color, diced)
- 3 eggs (beaten)
- 3 tablespoons sour cream (for extra creaminess)
- 100 g feta cheese (crumbled)
- 50 g grated cheese (optional, for a more intense flavor)
- Salt and pepper (to taste)

Step-by-step preparation

1. Preparing the dough: Start by mixing the flour with the salt in a large bowl. Add the butter cut into cubes and, using your fingertips, knead until you achieve a consistency similar to wet sand. This step is essential for obtaining a tender dough.

2. Adding wet ingredients: Add the egg and cold water. Mix gently until the ingredients start to come together. Do not knead too much, as you want to keep air in the dough. Form a compact ball, cover it with plastic wrap, and refrigerate for at least 30 minutes. This resting time helps relax the gluten, making the dough much easier to roll out.

3. Baking the base: Preheat the oven to 180°C. After the dough has been in the fridge, roll it out on a floured surface until you obtain a thin sheet. Transfer the sheet to the tart pan (a glass dish is perfect for this type of recipe, as it is non-stick). Spread the dough evenly on the bottom and edges. Prick the dough with a fork here and there to avoid air bubbles. Bake the base for 10 minutes.

4. Preparing the filling: Meanwhile, boil the potatoes, carrots, broccoli, and Brussels sprouts in salted water. Boiled, they will add a pleasant texture and fresh taste. Cook them until they are slightly soft but not mushy (about 10 minutes). Drain the vegetables and let them cool slightly.

5. Assembling the tart: On the tart base, add the boiled vegetables, green onion, bell pepper, and tomato. In a separate bowl, beat the eggs with the sour cream, add the crumbled feta cheese, and season with salt and pepper to taste. Pour this mixture evenly over the vegetables. Finally, sprinkle the grated cheese on top to achieve a golden and flavorful crust.

6. Baking the tart: Place the tart in the preheated oven and let it bake for 25-30 minutes, or until the filling is well set and the top is golden. Check from time to time, as each oven bakes differently.

7. Serving: Once the tart is ready, let it cool for a few minutes before slicing. You can serve it warm or at room temperature, alongside a fresh salad of raw vegetables or a yogurt dressing with herbs. A bottle of white wine or a natural apple juice pairs perfectly with this dish.

Practical tips

- Vegetable variations: You can use any favorite or seasonal vegetables. Asparagus, zucchini, or mushrooms are also excellent in this tart.
- Alternative cheeses: If you don't have feta cheese, you can use ricotta or even goat cheese for a more intense flavor.
- Storage: The tart keeps well in the fridge for 2-3 days and can be reheated in the oven or microwave.
- How many calories: A serving of tart contains approximately 300-350 calories, depending on the ingredients used. It is a healthy option, rich in fiber due to the fresh vegetables.

Frequently asked questions

1. Can I use frozen vegetables? Yes, but make sure to thaw and drain them well before adding them to the tart to avoid excess liquid.

2. How can I make the dough healthier? You can replace part of the flour with whole wheat flour or oat flour to add more fiber.

3. Is it possible to prepare the tart in advance? Yes, you can prepare the tart a day ahead and keep it in the fridge, but I recommend baking it an hour before serving to keep its crispy texture.

4. Can I freeze the tart? Yes, but I recommend baking and cooling it completely before freezing. You can reheat it in the oven at 180°C for 20-25 minutes.

Now that you have all the necessary information, all that’s left is to get cooking! I hope you enjoy this savory tart with vegetables as much as I do. Bon appétit!

For the dough, mix the flour with salt, diced butter, add the egg and cold water, and form a compact ball that should be covered with plastic wrap and placed in the refrigerator for at least 30 minutes. After 30 minutes, roll out a sheet and place it in a tart pan (I use a yena pan, very practical, it never sticks). The dough is pricked with a fork in several places and baked in the oven for 10 minutes. Meanwhile, prepare the filling. Boil the potatoes in salted water, as well as the carrots and broccoli. On the tart dough, place the boiled vegetables, green onion, bell pepper, tomato, then pour the mixture obtained from the beaten eggs, feta cheese, and sour cream. Grate cheese on top and place the tart in the oven for 25-30 minutes.

 Ingredients: For the dough: -250 g flour -120 g butter/margarine -1 teaspoon salt -1 egg -1-2 tablespoons cold water For the filling: -2 new potatoes -2 new carrots -broccoli florets -4-5 Brussels sprouts -1 tomato -1 green onion -bell pepper -3 eggs -3 tablespoons sour cream -100 g feta cheese -50 g grated cheese -salt, pepper

 Tags:  vegetable tart