Rustic Vegetable Tart

Experience the rustic charm of homemade goodness with this Rustic Vegetable Tart, a savory delight that’s as visually stunning as it is delicious. Built on a flaky, handmade pastry crust, this tart is filled with a medley of oven-roasted vegetables, including sweet bell peppers, tender zucchini, and smoky eggplant, complemented by bursts of juicy cherry tomatoes. Creamy goat cheese and a luscious egg-and-cream custard infused with fresh thyme and a hint of nutmeg bring the flavors together beautifully. Perfect for brunch, lunch, or a light dinner, this versatile tart is easy to prepare and makes an impressive centerpiece for any table. With a golden crust and vibrant roasted vegetables, every slice is a celebration of wholesome, comforting flavors.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 200 grams all-purpose flour
• 100 grams unsalted butter
• 60 milliliters cold water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 small eggplant
• 150 grams cherry tomatoes
• 100 grams goat cheese
• 2 teaspoons fresh thyme
• 2 large eggs
• 100 milliliters heavy cream
• 0.25 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

In a bowl, combine flour, salt, and cold, cubed butter. Rub together with your fingers until the mixture resembles breadcrumbs.

Step 3

Gradually mix in cold water until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 4

While the dough is chilling, cut the red bell pepper, zucchini, and eggplant into bite-sized pieces. Halve the cherry tomatoes.

Step 5

On a baking tray, toss the vegetables with olive oil, salt, and black pepper. Roast in the preheated oven for 20 minutes, stirring halfway through.

Step 6

Roll out the chilled dough on a floured surface into a circle about 30 cm (12 inches) wide. Carefully transfer to a tart tin, pressing it gently into the edges and trimming any excess.

Step 7

In a bowl, whisk together the eggs, heavy cream, a pinch of salt, nutmeg, and fresh thyme.

Step 8

Sprinkle crumbled goat cheese over the base of the tart shell. Add the roasted vegetables evenly on top.

Step 9

Pour the egg and cream mixture over the vegetables and cheese, ensuring an even distribution.

Step 10

Bake the tart in the oven for 20 to 25 minutes until the filling is set and the crust is golden brown.

Step 11

Allow it to cool slightly before slicing and serving.

Nutrition Facts

Serving size	1461.8 grams (1461.8g)

Amount per serving	% Daily Value*
Calories	2774

Total Fat 190.90g	245%
Saturated Fat 99.40g	497%
Polyunsaturated Fat 3.00g
Cholesterol 772mg	257%
Sodium 5279mg	230%
Total Carbohydrate 201.30g	73%
Dietary Fiber 21.40g	76%
Total Sugars 34.30g
Protein 63.20g	126%

Vitamin D 82IU	410%
Calcium 345mg	27%
Iron 17mg	92%
Potassium 2210mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 9.1%

Carbs: 29.0%