Rustic Vegetable Tart

There are a some things that my Grandma will ask me to make for her without fail. A tart is one of those things. She loves them sweet or savory. I think it feeds our flaky crust addiction (we are okay with that). 

The usual cast of characters: Tart dough, vegetables, cheese, eggs. A rustic vegetable tart is one of those things that once you gather those straggler vegetables in your refrigerator drawer, an amazingly simple  and fulfilling meal is ready to be had. Is it weird that I hum every time I even think of making a tart? I think it is the anticipation of the party that’s going to be happening in my mouth.

I have baked tons of tarts. I think this is the perfect time to come clean, I might just be addicted to a baked dough. I’m not discriminatory either. I love a good pie dough, pizza dough, tart dough.

This rustic vegetable tart is lush and packed full of healthy goodness. We had this tart with a salad for dinner on a Tuesday night. It just goes to show you that it will work any day of the week and it will be a hit.

Done deal, enjoy!

5 from 1 vote

Rustic Vegetable Tart

Servings 8

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients

• 1 pie crust
• All-purpose flour for surface
• 8 oz baby portabello mushrooms
• 8 oz tomatoes or more if you LOVE tomatoes as much as I do
• 6 stalks scallions
• 2 finely minced shallot
• 3 tablespoons olive oil divided
• 1 tablespoons unsalted butter
• 8 ounces grated fontina cheese
• 1/4 cup heavy cream
• 2 tablespoon minced basil
• 4 large eggs
• Kosher salt
• Freshly ground black pepper

Instructions

• On a lightly floured surface, roll pie crust into a 13 inch circle. Transfer to pie/tart pan and take special care to press in the sides and bottom. Bake the crust until it is golden. Set aside. Set oven to 375°F.
• Heat olive oil and butter in a skillet over medium heat. Add sliced mushrooms and shallots; season with salt and pepper. Cook, stirring often, until shallots are soft. Let cool slightly, then spread evenly over bottom of tart crust. Add tomatoes and white parts of scallions.
• Combine the eggs, heavy cream, cheese, basil in a medium bowl. Season with salt and pepper. Then pour over vegetables.
• Bake tart until edges of crust are golden brown and filling is set, about 20- 25 minutes. Let cool in pan for at least 15 minutes.
• To serve: Remove tart from pan. Tart can be eaten warm or at room temperature.

Author: Ann Stewart