an overhead shot of vegetable tart cut into slices
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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.
Course Dinner, Gluten Free dinner, Gluten Free Pie, gluten free side dish, Side Dish, vegetable
Cuisine American
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 379kcal
Author Melissa Erdelac

Ingredients

Tart crust (See recipe notes for shortcut substitutions)

  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 10 tablespoons cold butter, cut into 1/2" pieces
  • 2 tablespoons sour cream
  • 1 cup + 2 tbsp. all-purpose flour (or substitute recommended Cup 4 Cup gluten free flour)

Vegetable Tart

  • 2 10 ounce packages frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 cups shredded swiss cheese
  • 1/4 cup crumbled Feta cheese
  • 1 whole egg + 1 egg yolk
  • 1/4 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.
  • 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.

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.
  • 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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    Notes

    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.
    Substituting Gluten Free Tart Crust
    Make gluten free Vegetable Tart by substituting homemade gluten free pie crust recipe
    Alternatively, use the tart crust recipe included, but substitute gluten free all-purpose flour. I use Cup 4 Cup gluten free flour for phenomenal results!
    How to Make Vegetable Tart with 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. 
     

    Nutrition

    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