vegetable tart

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Spiral Vegetable Tart

no-fail pie crust

sundried tomatoes,

basil leaves

garlic

olive oil, divided

shredded parmesan (optional)

zucchini

yellow squash

carrots

herbs (suggested: rosemary, thyme, oregano)

salt and pepper,

Prepare a batch of No-Fail Pie Crust (or gluten free...

Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences).  Chill dough in the refrigerator for 30 minutes.

While the dough is chilling, trim the edges...

While the dough is chilling, trim the edges of the zucchini, squash, and carrots.  Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.

Preheat the oven to 350 °F.  Grease a...

Preheat the oven to 350 °F.  Grease a 9″ tart pan.  Roll the dough on a lightly floured surface until just a bit bigger than the tart tin.  Place the dough into the tin and press into the bottom and sides.  Trim any excess overhang.  Refrigerate the dough in the tart pan for 15 minutes.

Line the dough with parchment paper and fill...

Line the dough with parchment paper and fill with dry beans or a pie weight.  Bake for 15 minutes, until edges are slightly golden.  Remove from the oven and set aside to cool.

While the crust cools, make the pesto.  Combine...

While the crust cools, make the pesto.  Combine the sundried tomatoes, basil, and garlic in a food processor or blender.  Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste.  Add salt and pepper to taste.

Spread the pesto along the bottom of the...

Spread the pesto along the bottom of the tart.  Sprinkle with the cheese (if using).

Quickly dip one piece of sliced vegetable in...

Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush.  Roll the strip into a tight circle and place in the center of the tart.  Dip the next vegetable slice in olive oil and roll around the first slice.  Continue wrapping the vegetable slices in concentric circles until the tart is full.

Brush the top of the vegetable tart with...

Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs.

Bake at 350 °F for 45 to 50...

Bake at 350 °F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through.  Cool in tart pan for 10 minutes, then slice and serve.

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Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry

Pea & leek super-green tart

flour,

pastry

butter

leeks

whipping cream

spinach

peas

mozzarella pearls

Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Mushroom & baby spinach tart

block all-butter shortcrust pastry

flour

olive oil

button mushrooms

baby spinach leaves, roughly chopped

eggs

milk

double cream

mature English cheddar

thyme sprigs, leaves

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.

Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.

Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

Top 3 vegetable tart recipes from across the web

The most viewed vegetable tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spiral Vegetable Tart

Pea & leek super-green tart

Mushroom & baby spinach tart

Top 3 vegetable tart recipes from across the web

The most viewed vegetable tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiral Vegetable Tart

Pea & leek super-green tart

Mushroom & baby spinach tart

The most viewed vegetable tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine