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.

Prep Time 1

Cook Time 35

Total Time 1 35

Servings

Author Melissa Erdelac

Ingredients

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

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

Nutrition