Delicious Spring Vegetable Tart with a Flaky Crust

This Spring Vegetable Tart is a delightful dish that showcases the vibrant flavors of fresh spring vegetables. With a flaky crust, creamy filling, and a colorful array of vegetables, this tart is perfect for brunch, lunch, or even a light dinner. Add your favorite herbs and spices to elevate the flavors, and serve it warm or at room temperature. Whether you're a vegetarian or simply looking to incorporate more vegetables into your meals, this recipe is sure to impress.

Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 1 tablespoon olive oil
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 cup diced bell peppers
• 1 cup sliced zucchini
• 1 cup sliced yellow squash
• 1 cup halved cherry tomatoes
• 1 cup sliced asparagus
• ½ cup sliced mushrooms
• 1 cup shredded cheese (such as Gruyere or cheddar)
• 4 large eggs
• ¾ cup milk
• Salt and pepper to taste

Directions

1. In a food processor, combine the flour and salt. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough comes together.
3. Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
6. Add the diced bell peppers, sliced zucchini, and yellow squash to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
7. Remove the skillet from heat and stir in the cherry tomatoes, sliced asparagus, and sliced mushrooms.
8. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
9. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, and trim off any excess.
10. Sprinkle half of the shredded cheese onto the bottom of the tart shell. Spoon the cooked vegetables on top of the cheese.
11. Pour the egg mixture over the vegetables, ensuring it is evenly distributed.
12. Sprinkle the remaining shredded cheese on top of the tart.
13. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
14. Allow the tart to cool for a few minutes before serving. Slice and serve warm or at room temperature.

Interesting Facts