Tarte aux légumes du soleil – tart with roasted summer vegetables Recipe
This colorful tart with courgette, bell pepper, and aubergine on a shortcrust base smells like summer in the south of France. The French often serve such tarts cold as part of a buffet at family gatherings or take them on picnics. It’s something between a pizza and a vegetable gratin, just in a more elegant form.
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
6
Ingredients
- wheat flour for the dough - 220 g
- butter cold, for the dough - 120 g
- water very cold, for the dough - 3 tablespoon
- courgette medium, sliced - 1 piece
- aubergine sliced - 1 piece
- red bell pepper cut into strips - 1 piece
- onion sliced into thin wedges - 1 piece
- yellow cheese grated, e.g. Gruyère or another good melting cheese - 80 g
- egg for the filling - 2 piece
- 30% cream for the filling - 150 ml
- olive oil for the vegetables - 3 tablespoon
- Herbes de Provence dried - 1 teaspoon
- salt to taste
- black pepper to taste
Main Ingredient:
Vegetables
Preparation
- Prepare the dough: put the flour and a pinch of salt into a bowl, add the cold butter cut into cubes, and rub it in with your fingers or cut in with a knife until you get fine crumbs resembling wet sand.
- Add the very cold water, 1 tablespoon at a time, and quickly bring the dough together just until combined. Form into a flattened disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
- Meanwhile, prepare the vegetables: slice the courgette and aubergine into rounds about 0.5 cm thick, cut the pepper into strips, and the onion into thin wedges.
- Place the vegetables on a baking tray lined with baking paper, drizzle with olive oil, sprinkle with Herbes de Provence, salt, and pepper, and toss with your hands so all pieces are coated in oil.
- Roast the vegetables in an oven preheated to 200°C for 15–20 minutes until they soften slightly and start to brown at the edges, then remove and set aside.
- Roll out the chilled dough on a lightly floured surface into a circle larger than your tart tin (about 26 cm), transfer it to the tin, pressing up the sides, and trim any excess dough.
- Prick the base with a fork in several places, cover with baking paper, and fill with dried beans or rice as weights. Blind-bake for 12 minutes at 190°C, then remove the paper and weights and bake for another 5 minutes until the base is lightly golden.
- In a bowl, whisk the eggs with the cream, add the grated cheese, a pinch of salt, and pepper, and mix until smooth.
- Spread the roasted vegetables evenly over the pre-baked tart base; you can arrange them decoratively in circles or simply scatter them loosely.
- Pour the egg-and-cream mixture over the vegetables and gently shake the tin so the mixture seeps between the pieces of vegetables.
- Bake the tart for 20–25 minutes at 190°C until the filling is set and the top is lightly golden; after removing from the oven, let it rest for 10 minutes to make slicing easier.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover tart, well wrapped or in an airtight container, in the fridge for up to 2 days. Reheat briefly in the oven or eat at room temperature.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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