Save This savory tart features a crisp, golden crust filled with a creamy custard enhanced by sautéed onions, zucchini, bell pepper, and cherry tomatoes. Gruyère cheese adds a rich, melted texture while subtle hints of thyme and garlic bring depth to the flavors. Blind baking the crust ensures a flaky base that holds the custard perfectly. Ideal for brunch or a light lunch, it pairs well with a crisp green salad and white wine.
The preparation involves creating a cold butter crust, sautéing fresh vegetables to soften and enhance their natural sweetness, and combining eggs with cream for a smooth filling. Baking until golden and set results in a dish that's both satisfying and elegant, showcasing the harmony of fresh produce and creamy elements.
I still remember the first time I made this savory tart for a weekend brunch. The golden crust, the creamy custard mingling with sautéed vegetables, it felt like discovering a little French secret that instantly became a family favorite.
One afternoon, unexpected guests dropped by just as I pulled the tart from the oven, perfectly golden and bubbling. The easy confidence this recipe gave me that day made hosting feel so much less stressful.
Ingredients
- All-Purpose Flour: I go for this familiar flour because it yields a flaky crust that's neither too tender nor too tough
- Unsalted Butter: Using cold and diced butter is key for that perfect crumbly texture in the crust
- Olive Oil: Adds richness and a subtle fruity note to the sautéed vegetables
- Gruyère Cheese: Melts beautifully for that nutty, creamy finish, but swapping in cheddar or feta works too
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F (190°C) and gather all ingredients so you can move smoothly through each step
- Making the Crust:
- Mix flour and salt, then cut in the cold butter until crumbly—it should still look like coarse crumbs. Gradually add ice water while stirring, then shape into a disk and chill for 20 minutes. The chilled dough helps keep the crust flaky during baking.
- Blind Baking the Crust:
- Roll the dough out on a floured surface and fit it into your tart pan. Prick the base, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes to set the crust, then remove the weights and bake 5 minutes more so it stays crisp under the filling.
- Sautéing the Vegetables:
- Heat olive oil over medium heat and soften the onions for 3 minutes. Add zucchini, bell pepper, and garlic, cooking until tender and fragrant. Stir in cherry tomatoes for just a couple of minutes to keep their brightness, then remove from heat and enjoy the inviting aromas wafting through your kitchen.
- Preparing the Custard:
- Whisk together eggs, whole milk, heavy cream, salt, pepper, and thyme until smooth—this custard brings creaminess and flavor depth.
- Assembly and Baking:
- Spread the sautéed vegetables evenly over the baked crust, sprinkle the shredded Gruyère on top, then pour the egg mixture over everything. Bake for 25 to 30 minutes until the filling is set with a golden top. Let it cool slightly before slicing to appreciate the lovely textures without it falling apart.
Save This tart quickly became our go-to comfort food whenever we needed an easy, impressive dish. One fall evening, sharing it with friends felt less like a meal and more like a warm celebration around the table.
Keeping It Fresh
Leftover tart keeps well in the fridge for a couple of days. Reheat gently in the oven to bring back the crust's crispness rather than the microwave, which makes it soggy. Adding fresh herbs on top before serving really lifts the flavors.
When You're Missing Something
If you don't have Gruyère, cheddar adds a nice sharpness, while feta offers a tangy contrast. You can easily customize the veggies based on what you have on hand—spinach, mushrooms, or roasted eggplant all work beautifully.
Serving Ideas That Clicked
This tart shines alongside a crisp green salad tossed in a light vinaigrette or with a simple tomato soup for a cozy meal.
- Don't forget to slice small portions when serving as an appetizer
- Try sprinkling some flaky sea salt on top after baking for a lovely finishing touch
- A few cracks of fresh black pepper just before serving go a long way
Save Thanks for spending time with this recipe—I hope it brings as much joy to your kitchen as it has to mine.
Recipe FAQ
- → How do I achieve a flaky tart crust?
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Use cold, diced butter and ice water when mixing the dough. Keep ingredients cold and avoid overworking to maintain flakiness.
- → What vegetables work best for this tart filling?
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Onions, zucchini, bell peppers, and cherry tomatoes provide a balanced texture and flavor when sautéed before baking.
- → Can I substitute the cheese used in this tart?
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Gruyère can be replaced with Emmental, cheddar, or feta to vary the flavor profile.
- → How is the crust prepared before adding the filling?
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The crust is blind baked with parchment and weights to prevent shrinking and ensure a crisp base.
- → What cooking temperature and time are recommended?
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Bake at 375°F (190°C) for around 25–30 minutes or until the filling is set and the top is golden.
