This easy spring vegetable tart is perfect for bringing a burst of vibrant flavors to your table. Packed with colorful, fresh vegetables, this tart is light, healthy, and ideal for any season, especially spring when produce is at its best. Whether for lunch or dinner, this tart is a delicious way to enjoy more veggies!
Recipe Overview
Loaded with a variety of fresh veggies like cucumbers, carrots, tomatoes, and broccoli, this vegetable tart is not only healthy but also visually appealing. It’s simple to make and can be customized with your favorite veggies or herbs.
Ingredients:
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 2–3 tablespoons ice-cold water
For the Filling:
- 1/2 cup broccoli florets
- 1/2 cup carrots, peeled and julienned
- 1/2 cucumber, sliced thinly
- 1/4 red cabbage, shredded
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil (for sautéing vegetables)
- Salt and pepper to taste
- 1 egg
- 1/2 cup cream or milk
- 1/2 cup cheese (optional, can use feta or goat cheese)
For the Garnish:
- Fresh microgreens or parsley
- Sweet soy or balsamic glaze (optional)
Instructions:
- Prepare the Tart Crust: In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse crumbs. Add ice-cold water 1 tablespoon at a time until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: While the dough is chilling, preheat your oven to 375°F (190°C). Prepare a tart pan by greasing it lightly with butter or oil.
- Prepare the Filling: Sauté the broccoli and carrots in a pan with a little olive oil for about 3-4 minutes, until slightly softened. Season with salt and pepper. Set aside to cool.
- Roll Out the Dough: Once chilled, roll out the dough on a floured surface to fit your tart pan. Press it into the pan, trimming any excess dough along the edges.
- Assemble the Tart: Beat the egg with the cream or milk and pour it into the tart shell. Layer the sautéed vegetables, cucumber, shredded cabbage, and cherry tomatoes into the tart shell. Sprinkle cheese on top (optional). Bake for 25-30 minutes, or until the crust is golden and the filling is set.
- Garnish and Serve: Once the tart has cooled slightly, garnish it with fresh microgreens or parsley. For an added burst of flavor, drizzle with balsamic glaze or sweet soy sauce.
Why This Recipe Works:
- Colorful and Nutritious: Packed with a variety of fresh vegetables, this tart is not only healthy but also visually stunning!
- Quick and Easy: This dish comes together quickly, with simple ingredients and minimal prep time, making it perfect for a weeknight meal.
- Customizable: You can swap out any of the veggies for others you prefer or have on hand, making it versatile for all seasons.
- Perfect for Meal Prep: This tart can be made ahead of time, making it an excellent option for lunch or dinner throughout the week.
Pin This Recipe for Later!
Save this easy spring vegetable tart recipe for a healthy, light, and delicious meal that everyone will love. It’s a great way to enjoy fresh, seasonal vegetables!