Go Back
5 from 1 vote
Rustic Vegetable Tart
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Author: Ann Stewart
  • 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
  1. 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.
  2. 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.
  3. Combine the eggs, heavy cream, cheese, basil in a medium bowl. Season with salt and pepper. Then pour over vegetables.
  4. 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.
  5. To serve: Remove tart from pan. Tart can be eaten warm or at room temperature.