savoury tart recipe

The gruyère cheese, sliced over the top of this vegetarian tart recipe, melts to a gorgeous gooey layer. Its slight saltiness pairs wonderfully with sweet and tender leeks

Leek and Gruyère tart

shortcrust pastry

flour

butter

olive oil

onion, finely sliced

leeks,

eggs

double cream

Dijon mustard

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a dusted surface to the thickness of a pound coin, then use to line a 20cm fluted tart tin. Chill for 10 minutes.

Line the pastry case with baking paper, then fill with baking beans or rice and blind bake for 15 minutes.

Remove the baking paper and beans/rice, then bake the pastry for a further 10 minutes or until golden. Remove the tart tin from the oven and set aside. Turn the oven down to 180°C/fan160°C/gas 4.

In a frying pan, heat the butter and oil, then add the onion and leeks. Cook over a low heat for 10 minutes or until soft and translucent, but not coloured. Set aside to cool.

Meanwhile, in a jug, mix the eggs with the cream, mustard and grated gruyère. Season well, then add the cooled onion and leeks and stir well. Pour the mix into the tart case, top with the sliced gruyère, then bake for 25-30 minutes until golden. Boom! An incredible tart. Serve with a leafy side salad with a mustard dressing.

With a green salad on the side, this quick crab and watercress soufflé tart recipe makes a great midweek meal.

Crab and watercress soufflé tarts

x 10cm shortcrust pastry cases

plain flour

milk

free-range eggs (separated)

white crabmeat (see our how-to video below)

tbsp brown crabmeat (see our how-to video below)

watercress

cayenne pepper

Preheat the oven to 200°C/fan180°C/gs 6.

Melt the butter in a large saucepan over a medium heat, then add the flour and cayenne pepper. Cook, stirring, for 2 minutes.

Slowly whisk in the milk until it forms a thick paste, then add the egg yolks (whites reserved), crabmeat and the watercress.

Remove from the heat and season well (it should taste a little too salty).

Whisk the reserved egg whites in a clean bowl until soft peaks form.

Gently fold 1 tbsp through the crab mixture to loosen it, then fold through the remaining whisked egg whites in 2 batches until combined.

Divide the mixture among the pastry cases, then put them on a baking sheet and bake in the top third of the oven for 12-15 minutes until golden. Serve straightaway.

Marcus Wareing&#8217;s roasted onion tarte tatin makes a hero of the humble onion. Serve the rich, sticky tart with a dollop of cheddar mascarpone. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22). Sweet tooth? Check out our classic apple tarte tatin. &nbsp;

Roasted onion tarte tatin with cheddar mascarpone

all-butter puff pastry

unsalted butter, cubed

onions,

caster sugar

tbsp sherry vinegar

Worcestershire sauce (or Henderson’s Relish for vegetarians)

star anise

thyme sprigs,

For the cheddar mascarpone

mature cheddar, grated

mascarpone

You’ll also need

20-23cm ovenproof frying pan

Roll out the puff pastry on a lightly floured worksurface to 3-4mm thick, then use a roughly 24cm diameter plate as a template to cut the pastry into a circle. Put the pastry disc in the fridge to chill until needed.

Put a large ovenproof frying pan over a high heat and add 25g of the butter. Once it begins to foam, put the onions in the pan cut-side down and season. Cook for 4-5 minutes until the flat surfaces of the onions are well browned. Remove from the pan and cool. Once cool, remove any dry layers of onion/skin and discard. Keeping a small piece of root attached, slice each onion half lengthways into 2 wedges.

Heat the oven to 170°C fan/gas 5. Clean the frying pan, then put it over a medium heat. Once hot, add the caster sugar and cook slowly for 5 minutes, swirling it gently if necessary to help it melt but not stirring, until you have a deep amber caramel. Just before it begins to smoke, turn off the heat, then deglaze the pan with the vinegar and Worcestershire sauce. Keep stirring gently. Once the liquids are incorporated, add the remaining cubed butter and whisk until emulsified. You may find it easier to add the butter in small batches to keep the caramel from splitting. Allow the caramel to set for 5 minutes.

Once the caramel has set, scatter the star anise and thyme sprigs evenly over it. Arrange the onion quarters on top of the caramel in a circle around the edge of the pan, then in the centre of the pan in the same pattern. Keep the onion quarters as close together as possible as they will shrink during cooking. Remove the puff pastry disc from the fridge and place it over the arranged onions, using a spoon to tuck the pastry in and around the inside edges of the frying pan. Make 6 tiny cuts evenly over the top of the pastry – this will allow any steam to escape while the tarte is baking.

Bake in the oven for 35-40 minutes until the pastry is evenly risen and golden brown. Remove from the oven and allow to cool for 10 minutes.

While the tarte cools, put the ingredients for the cheddar mascarpone in a food processor or blender and whizz for 30 seconds until you have a thick, smooth cream.

To finish the tarte, run a small knife around the inside of the pan to ease away the pastry. Place a large serving dish on top of the pan, then quickly turn the pan upside down, releasing the tarte (this needs to be done swiftly to prevent any liquid running out). Scatter over some extra thyme, then serve in slices with the cheddar mascarpone.

Gill Meller&#8217;s deep-filled vegetarian tart with asparagus, broad beans, peas and fresh herbs is a true celebration of spring produce. Try it as a relaxed vegetarian alternative to a Sunday roast – or as part of an Easter feast. This recipe is from Gill&#8217;s cookbook, ROOT STEM LEAF FLOWER: How to Cook with Vegetables and Other Plants (Quadrille £27). Alternatively, make these individual tartlets filled with equally seasonal purple sprouting broccoli and wensleydale cheese.

Asparagus and goat&#8217;s cheese tart

For the pastry

unsalted butter,

milliliters water

For the filling

beans

asparagus spears,

spring onions,

lettuce,

tarragon

lovage, leaves only, roughly chopped (see swaps)

soft goat’s cheese

eggs,

whole milk

You’ll also need…

Food processor

15cm x 25cm x

Compostable baking paper

First, make the pastry. Pulse the flour and butter in a food processor with a pinch of salt to the consistency of breadcrumbs. With the motor running, steadily add the chilled water, stopping as soon as the dough comes together. Tip out the dough, knead it a couple of times, then wrap and chill for at least 30 minutes. Remove the pastry from the fridge and let it come up to room temperature before rolling.

Heat the oven to 180°C/160°C fan/gas 4. Roll out the dough to a circle about 3mm thick and a few centimetres wider than your tart tin. Line the tin with the pastry, leaving an overhang (see Make Ahead). Prick the base, then line it with baking paper and baking beans/uncooked rice. Bake for 20 minutes, then remove the beans/rice and paper and return the case to the oven for 10-12 minutes until just golden. Remove from the oven and trim the overhanging pastry. Set aside.

For the filling: pod the beans and peas (you can leave any very small pods whole). Set a large frying pan over a medium heat. Add the oil, then the asparagus. Season and cook for 2 minutes, then add the spring onions, lettuce, peas and broad beans.

Cook for a few minutes more until the lettuce has wilted – you’ll need to toss the veg around the pan. Add the tarragon, parsley and lovage to the pan. Season again with plenty of salt and pepper, then spoon into the tart case. Dot the cheese over the top.

Combine the whole eggs, egg yolks, milk and cream in a jug. Season and mix well, then pour the mixture over the tart filling.

Carefully transfer the tart to the oven and bake for 30-35 minutes until it has a mottled golden top and the filling has puffed up slightly. Rest for at least 20-30 minutes before serving.

Top 4 savoury tart recipe recipes from across the web

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Leek and Gruyère tart

Crab and watercress soufflé tarts

Roasted onion tarte tatin with ched...

Asparagus and goat’s cheese t...

Top 4 savoury tart recipe recipes from across the web

The most viewed savoury tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leek and Gruyère tart

Crab and watercress soufflé tarts

Roasted onion tarte tatin with ched...

Asparagus and goat&#8217;s cheese t...

The most viewed savoury tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Asparagus and goat’s cheese t...