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.
Course Dinner, Gluten Free dinner, Gluten Free Pie, gluten free side dish, Side Dish, vegetable
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.
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.
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.
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.
In a medium bowl whisk together whole egg, egg yolk, and heavy cream. Add the cooled spinach mixture and stir to combine.
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.
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.
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Tips for Making Vegetable Tart
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 below.
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.