Savory Vegetable Tart Recipe
Category: Savory Tarts
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Amount |
|---|---|
| Puff Pastry | 230g |
| Zucchini | 350g |
| Carrots | 350g |
| Salt | To taste |
| Extra Virgin Olive Oil | 40g |
| Whole Milk | 300ml |
| All-Purpose Flour | 25g |
| Butter | 25g |
| Nutmeg | A pinch |
| Parmigiano Reggiano DOP (Grated) | 40g |
| Eggs | 2 |
| Salt | To taste |
Instructions:
Step 1: Preparing the Béchamel Sauce
Begin by preparing the béchamel sauce, which will serve as the creamy base for this vegetable tart. In a small saucepan, pour the milk and heat it gently over medium heat, adding a pinch of nutmeg for a subtle depth of flavor. In a separate bowl, melt the butter over low heat. Once melted, add the flour to the butter, stirring constantly to create a smooth roux. Continue to cook the roux for about 1–2 minutes to eliminate the raw flour taste.
Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming. Keep stirring until the mixture thickens into a creamy consistency. Once the béchamel is ready, set it aside to cool at room temperature.
Step 2: Mixing the Béchamel with the Eggs and Parmesan
While the béchamel sauce cools, crack the eggs into a bowl and whisk them together. Once well beaten, add the grated Parmigiano Reggiano cheese to the eggs, stirring to combine. Then, gently incorporate this egg and cheese mixture into the cooled béchamel sauce. Mix until everything is thoroughly blended into a smooth, rich custard.
Step 3: Preparing the Tart Base
Now it’s time to prepare the puff pastry, which will serve as the base for your savory tart. Lightly flour your work surface and roll out the puff pastry with a rolling pin until it’s large enough to cover the base of a 22 cm tart pan, which should have sides about 5 cm high. Once rolled out, transfer the pastry to the pan, gently pressing the edges into the corners and trimming any excess dough around the edges.
Use a fork to prick the bottom of the pastry lightly to prevent it from puffing up too much during baking. Set the tart base aside as you move on to the vegetable preparation.
Step 4: Preparing the Vegetables
Wash the zucchini thoroughly, trimming the ends off. Use a mandoline slicer to cut the zucchini into thin, even ribbons, following the length of the vegetable to create long, delicate strips. Repeat the process for the carrots—peel them first, then slice them into similarly thin ribbons using the mandoline.
Now you’re ready to assemble the tart with your fresh, colorful vegetables.
Step 5: Assembling the Tart
Pour the prepared béchamel and egg mixture into the tart shell, spreading it evenly over the base. Carefully arrange the vegetable ribbons on top of the béchamel filling. Start by laying down the zucchini and carrot strips vertically, overlapping them slightly, forming concentric circles that cover the entire surface of the tart. The arrangement should be done with precision, allowing each ribbon to slightly overlap its neighbor to create a beautifully uniform and colorful pattern.
Once the tart is fully decorated, use a brush to gently coat the vegetables with a bit of olive oil, which will help the vegetables caramelize during baking and give them a lovely sheen.
Step 6: Baking the Tart
Place the assembled tart in a preheated oven at 180°C (350°F) and bake for approximately 40–45 minutes, or until the pastry is golden brown and the filling is set. During the last few minutes of baking, you may wish to cover the edges of the pastry with aluminum foil to prevent them from over-browning.
After baking, remove the tart from the oven and let it cool slightly before slicing.
Step 7: Serving
Serve your savory vegetable tart warm or at room temperature. It pairs beautifully with a fresh green salad or as a delightful appetizer for a special occasion. The creamy béchamel and Parmesan filling combined with the delicate, tender vegetables offers a delicious contrast to the crisp, flaky puff pastry.
This tart is perfect for a light lunch, a festive brunch, or as an elegant dish for gatherings with friends and family. The combination of fresh zucchini, carrots, and the creamy, cheesy filling makes this savory tart both satisfying and flavorful.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 7g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 65mg |
| Sodium | 420mg |
| Calcium | 120mg |
| Iron | 1.2mg |
This savory vegetable tart is a wonderful, versatile dish, full of flavor and easy to prepare. Whether you’re hosting a brunch or just want something comforting for dinner, this tart is a crowd-pleaser.
