Vegetable Tart

Savory Vegetable Tart is a filling, vegetarian tart recipe perfect for brunch, an appetizer, weeknight dinner, or holiday side dish. Try it with the easy homemade crust or use shortcut puff pastry dough.

Crowd Pleasing Vegetable Tart Isn’t Just For Vegetarians! 

Savory Vegetable Tart has a flaky, buttery crust wrapped around a spinach cheese filling and topped with feta. The rich, hearty flavors makes this a recipe for all to enjoy.

Vegetarian Tart can be easily adapted for a variety of vegetables or cheese preferences. Pile mushrooms, roasted veggies, peppers, leeks, or squash on your preferred shredded cheese.

Finish with a sprinkling of parmesan, feta, or goat cheese, bake, and enjoy!

Substituting Gluten Free Tart Crust

Make a show-stopping, gluten free Vegetable Tart by substituting homemade gluten free pie crust recipe. 

Alternatively, use the pastry dough included in the Vegetable Tart recipe card, but substitute gluten free all-purpose flour. I use Cup 4 Cup gluten free flour with phenomenal results!

Can This be Frozen?

Yes, freeze vegetable tart in one of two ways.

1. HOW TO FREEZE UNBAKED VEGETABLE TART: Freeze fully assembled vegetable tart on a baking sheet for 1-2 hours, or until frozen through. Remove from freezer, carefully wrap around with plastic wrap, then cover completely with foil. Return to freezer up to 3 months. To bake, remove plastic wrap and foil. Transfer tart to a baking sheet and bake from frozen, adding about 10 minutes to time.
2. HOW TO FREEZE BAKED VEGETABLE TART: Cut uneaten tart into slices. Wrap each slice securely with plastic wrap. Carefully transfer wrapped slices to freezer ziplock bag and freeze up to 3 months. Thaw in refrigerator or on counter. To reheat, place on baking sheet and bake at 350ºF for 10-15 minutes. 

Substitutions / Additions Ideas

Vegetable Tart recipe uses spinach and shallot for the filling, but other veggies may be added or substituted based on preference. 

• Use any leftover roasted vegetables instead of spinach
• Add sauteed mushrooms 
• Roast squash, zucchini, peppers, eggplant, or thinly sliced potatoes with olive oil, salt, and pepper in 450ºF oven for approximately 15-20 minutes, flipping halfway through. 
• Substitute gruyere, mozzarella / parmesan combination, white cheddar, or gouda for the swiss cheese. 
• Instead of topping with feta, try goat cheese are freshly grated parmesan. 

How to Make Vegetable Tart

1. Squeeze thawed frozen spinach dry. TIP: Using a potato ricer makes this very easy and squeezes out water best.
2. Saute shallot, garlic, and mix in spinach with spices. After mixture is cooled add in egg and cream.
3. Roll out tart crust between 2 sheets of plastic wrap. Peel off top layer of wrap and invert crust onto parchment lined baking sheet or pizza stone. 
4. Layer vegetarian tart with cheese, spinach mixture, and sprinkle with feta cheese, leaving a 1″ border.
5. Fold over border to hold in filling. Bake until golden. 

Bonus Tips

• Instead of making a homemade pastry crust or gluten free crust, substitute store-bought, refrigerated pie crust instead.
• For another shortcut, use thawed frozen puff pastry dough. Directions for making with puff pastry is included in the recipe card. 
• Squeeze any excess moisture from the spinach to prevent a soggy tart crust. I find the best way to do this is with a potato ricer (see pic above).
• Substitute finely chopped onion for the shallot. 
• Baking the Vegetarian Tart on a middle-low rack helps the crust brown underneath without exposed top crust becoming overly browned.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

4.91 stars (11 ratings)

Vegetable Tart

Melissa Erdelac

Yield: 8

Prep Time: 1 hour hr

Cook Time: 35 minutes mins

Total Time: 1 hour hr 35 minutes mins

Savory Vegetable Tart is a filling, vegetarian tart recipe perfect for brunch, an appetizer, weeknight dinner, or holiday side dish. Try it with the easy homemade crust or use shortcut puff pastry dough.

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Ingredients

 

½x1x2x

Tart crust (See recipe notes for shortcut substitutions)

• ▢ 3 tablespoons water
• ▢ 2 teaspoons cornstarch
• ▢ 2 teaspoons sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 10 tablespoons cold butter, cut into 1½" pieces
• ▢ 2 tablespoons sour cream
• ▢ 1 cup + 2 tbsp. all-purpose flour, or substitute recommended Cup4Cup gluten free flour

Vegetable Tart

• ▢ 2 10 ounce packages frozen chopped spinach, thawed and squeezed dry
• ▢ ¼ cup shallot, minced
• ▢ 3 cloves garlic, minced
• ▢ 1 tablespoon olive oil
• ▢ ⅛ teaspoon ground nutmeg
• ▢ ¼ teaspoon dried oregano
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground pepper
• ▢ 2 cups shredded swiss cheese
• ▢ ¼ cup crumbled Feta cheese
• ▢ 1 whole egg + 1 egg yolk
• ▢ ¼ cup heavy cream

Instructions

 

Tart Crust:

• In a small bowl whisk together water and cornstarch. Microwave for 30-40 seconds until thickened, stirring halfway though. Put bowl in freezer for 10-15 minutes to chill.
  
  3 tablespoons water, 2 teaspoons cornstarch
• Food processor: Combine flour, sugar, and salt. Pulse to combine. Add chilled cornstarch mixture and pulse until uniformly ground. Add chilled butter and sour cream. Process until dough starts to come together, about 20-30 seconds.

  By hand: Whisk together flour, sugar, and salt. Use a pastry cutter or fork to cut in cornstarch mixture until uniformly ground. Add chilled butter and sour cream. Cut with pastry cutter or fork until uniformly mixed and dough starts to come together. 
  2 teaspoons sugar, ¼ teaspoon kosher salt, 10 tablespoons cold butter, 1 cup + 2 tbsp. all-purpose flour, 2 tablespoons sour cream
• Turn dough out onto large piece of plastic wrap and form into a 4 inch disk. Wrap with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
  

Vegetable Tart:

• Line a baking sheet or pizza stone with parchment paper. Preheat oven to 400ºF.
• After pie dough is chilled, overlap 2 large pieces of plastic wrap on your work surface. Place tart disc in center, sprinkle with regular or gluten free flour on top, and lay 2 large pieces of plastic wrap on top. Roll into a 12″ circle. Carefully lift off the plastic wrap on top and flip rolled-out crust over onto parchment-lined baking sheet so the exposed crust is face down. Leave the plastic wrap on top and store in refrigerator until ready to use.
  
• In a large skillet heat olive oil over medium heat. Add shallot and saute for 2-3 minutes, or until soft. Add garlic and saute 1 minute longer. Add squeezed dried spinach, nutmeg, oregano, salt, and pepper. Stir to combine, breaking up large clumps of spinach. Remove from heat and set aside to cool.
  
  2 10 ounce packages frozen chopped spinach, ¼ cup shallot, 3 cloves garlic, 1 tablespoon olive oil, ⅛ teaspoon ground nutmeg, ¼ teaspoon dried oregano, ½ teaspoon salt, ⅛ teaspoon ground pepper
• In a medium bowl whisk together whole egg, egg yolk, and heavy cream. Add the cooled spinach mixture and stir to combine.
  
  1 whole egg + 1 egg yolk, ¼ cup heavy cream
• Remove the galette crust from the fridge and peel off plastic wrap. Sprinkle cheese on top, leaving about a 1″ border. Spoon spinach mixture on top on cheese and spread, leaving the 1″ border. Sprinkle the feta cheese on top.
  
  2 cups shredded swiss cheese, ¼ cup crumbled Feta cheese
• Gently lift border of tart crust and fold over edges, pinching together overlaps, if necessary. Bake for 30-35 minutes until crust is golden and filling is hot and bubbly. Let cool 10-15 minutes before cutting and serving. Serve hot or at room temperature.

Notes

Using a Puff Pastry

1. On a piece of floured parchment paper roll out a thawed puff pastry sheet to 15X10″ rectangle.
2. Transfer parchment with rolled out puff pastry onto a rimmed baking sheet. Prick a few times with a fork.
3. Spread shredded cheese in middle, leaving a 1″ border. Top cheese with spinach custard filling (no need to fold over edges like a galette).
4. Bake at 375ºF for 30-35 minutes, or until edges are browned, puffed, and crisp. 

 

Calories: 379kcal, Carbohydrates: 18g, Protein: 13g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 98mg, Sodium: 513mg, Potassium: 306mg, Fiber: 2g, Sugar: 2g, Vitamin A: 9140IU, Vitamin C: 4.2mg, Calcium: 349mg, Iron: 2.3mg

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