Spring Vegetable Tart

My family absolutely adored this Spring Vegetable Tart! From the flaky, buttery crust to the vibrant, tender-crisp vegetables nestled in a creamy, herby filling, every bite was a celebration of spring flavors. Even my son, who is usually a bit picky with vegetables, couldn’t get enough. It was the perfect centerpiece for our Easter brunch, and the leftovers (if there are any!) are just as delicious cold for lunch the next day. It’s a recipe that’s both impressive enough for guests and simple enough to whip up for a weeknight treat. Trust me, once you try this tart, it will become a springtime staple in your kitchen.

Ingredients for Your Delightful Spring Vegetable Tart

• For the Crust:
  • 1 ½ cups all-purpose flour: Provides the structure for a classic, tender tart crust.
  • ½ teaspoon salt: Enhances the flavor of the crust and balances the sweetness of the filling.
  • ½ cup (1 stick) unsalted butter, cold and cubed: Essential for creating flaky layers in the pastry. Cold butter is key!
  • ¼ cup ice water: Binds the dough together while keeping it cold, contributing to flakiness.
• For the Filling:
  • 1 tablespoon olive oil: Used for sautéing the spring onions and garlic, adding depth of flavor to the base.
  • 1 bunch spring onions, thinly sliced (white and green parts separated): Offers a mild, fresh onion flavor that is characteristic of spring.
  • 2 cloves garlic, minced: Provides a pungent, aromatic base note that complements the vegetables.
  • 1 cup asparagus, trimmed and cut into 1-inch pieces: A quintessential spring vegetable with a slightly grassy and delicate flavor.
  • 1 cup peas, fresh or frozen (if frozen, thawed): Adds sweetness and a pop of vibrant green color. Fresh peas are best when in season, but frozen work well too.
  • 1 cup fava beans, shelled and blanched (optional, or substitute with edamame): Offers a slightly nutty and creamy texture, adding complexity. If unavailable, edamame is a good substitute for ease.
  • 1 cup small new potatoes, thinly sliced or quartered if larger: Provides a hearty element and creamy texture when cooked, perfect for a tart filling.
  • ½ cup fresh spinach, roughly chopped: Adds a touch of earthy green and wilts down beautifully into the filling.
  • 4 large eggs: Acts as the binding agent for the custard filling, creating a rich and creamy texture.
  • 1 cup heavy cream: Contributes richness and luxuriousness to the custard base.
  • ½ cup whole milk: Balances the richness of the heavy cream and ensures the custard isn’t too dense.
  • ½ cup grated Gruyère cheese (or Swiss cheese): Offers a nutty, slightly salty flavor that melts beautifully and complements the vegetables. Gruyère is preferred for its depth of flavor.
  • ¼ cup grated Parmesan cheese: Adds a sharp, salty, and umami-rich flavor that enhances the overall taste profile.
  • 2 tablespoons chopped fresh herbs (such as chives, parsley, and tarragon): Provides fresh, aromatic notes that brighten the tart and complement the spring vegetables. A mix is recommended for a balanced herbal flavor.
  • Salt and freshly ground black pepper to taste: Essential seasonings to enhance all the flavors in the tart. Adjust according to your preference.
  • Pinch of nutmeg (optional): Adds a warm, subtle spice note that enhances the savory flavors of the custard (use sparingly).

Step-by-Step Instructions to Create Your Spring Vegetable Tart

1. Prepare the Tart Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness – don’t overmix! The butter should remain cold.
2. Hydrate and Combine the Dough: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to add too much water; you want a slightly dry dough, not sticky. The dough should be shaggy and just hold together when pressed.
3. Form and Chill the Dough: Turn the dough out onto a lightly floured surface and gently gather it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
4. Preheat Oven and Prepare Tart Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom. This ensures the tart releases easily after baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Roll from the center outwards, rotating the dough as you go to ensure even thickness.
6. Line the Tart Pan: Carefully transfer the rolled dough to the prepared tart pan. Gently press the dough into the bottom and up the sides of the pan. Trim off any excess dough hanging over the edge, and then crimp the edges decoratively or simply press with a fork.
7. Blind Bake the Crust: Prick the bottom of the crust all over with a fork. This prevents the crust from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes. Blind baking pre-cooks the crust so it will be crisp and not soggy when filled.
8. Remove Weights and Bake Further: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is lightly golden brown. Let the crust cool slightly while you prepare the filling.
9. Sauté Spring Onions and Garlic: While the crust is baking and cooling, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the white parts of the spring onions and cook for 2-3 minutes, until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
10. Add Asparagus and Potatoes: Add the asparagus and sliced new potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the asparagus is bright green and the potatoes are slightly tender. Cooking these denser vegetables slightly beforehand ensures they are tender in the finished tart.
11. Incorporate Peas, Fava Beans, and Spinach: Add the peas, fava beans (if using), and spinach to the skillet. Cook for another 2-3 minutes, until the peas are heated through, fava beans are tender, and the spinach is wilted. Season with salt and pepper to taste. Remove from heat and set aside.
12. Prepare the Custard Mixture: In a large bowl, whisk together the eggs, heavy cream, milk, Gruyère cheese, Parmesan cheese, chopped fresh herbs, salt, pepper, and nutmeg (if using). Whisk until well combined and smooth.
13. Assemble the Tart: Arrange the sautéed vegetables evenly in the pre-baked tart crust. Pour the custard mixture over the vegetables, ensuring it distributes evenly.
14. Bake the Tart: Bake in the preheated oven for 30-40 minutes, or until the custard is set and lightly golden brown on top, and the crust is deeply golden brown. A knife inserted into the center should come out mostly clean.
15. Cool and Serve: Let the tart cool in the pan for at least 10-15 minutes before removing the sides of the tart pan. This allows the custard to set further and makes slicing easier. Serve warm or at room temperature. Garnish with extra fresh herbs if desired.

Nutritional Facts for a Slice of Spring Vegetable Tart

(Please note: Nutritional values are approximate and can vary based on specific ingredients used and serving sizes.)

• Serving Size: Assuming the tart is cut into 8 equal slices.
• Calories per Serving: Approximately 450-550 calories per slice. This provides energy for a satisfying meal or snack.
• Fat: Approximately 30-40 grams of fat per serving. Includes healthy fats from olive oil and dairy, essential for satiety and nutrient absorption.
• Protein: Approximately 15-20 grams of protein per serving. Contributes to muscle building and repair, and keeps you feeling full.
• Carbohydrates: Approximately 30-40 grams of carbohydrates per serving. Provides energy and includes fiber from vegetables and the crust.
• Vitamins and Minerals: Rich in vitamins A, C, and K from the vegetables, as well as calcium from cheese and dairy. A good source of micronutrients.

Preparation Time Breakdown for Your Spring Vegetable Tart

• Prep Time: Approximately 45-60 minutes (includes making the crust, chopping vegetables, and preparing the filling). While there are several steps, each is relatively straightforward.
• Chill Time: 30 minutes to 2 hours (for the tart crust dough). This chilling is crucial for dough flakiness, but it’s mostly hands-off time.
• Cook Time: Approximately 50-65 minutes (for blind baking the crust and baking the filled tart). Baking time may vary slightly depending on your oven.
• Total Time: Approximately 2 hours to 3 hours (including chilling time). Plan ahead to allow for chilling and baking, but the active cooking time is manageable.

How to Serve Your Spring Vegetable Tart for Maximum Enjoyment

• Brunch Star: Serve warm or at room temperature as the centerpiece of a spring brunch. It pairs beautifully with a fresh fruit salad, mimosas, or iced tea.
• Light Lunch: Enjoy a slice of the tart with a side salad for a satisfying and flavorful lunch. A simple green salad with a light vinaigrette complements the richness of the tart.
• Elegant Appetizer: Cut the tart into smaller squares or wedges and serve as an elegant appetizer at a spring gathering or garden party.
• Dinner Side Dish: Serve alongside grilled chicken, fish, or lamb for a complete and balanced dinner. The tart adds a vibrant vegetable and creamy element to the meal.
• Picnic Perfect: Pack slices of the tart for a delightful picnic lunch. It travels well and is delicious even when cold.
• With Soup: Pair with a light spring soup like asparagus soup or pea soup for a comforting and cohesive meal.
• Wine Pairing: Serve with a crisp white wine such as Sauvignon Blanc, Pinot Grigio, or a dry Rosé to complement the fresh vegetables and creamy filling.
• Garnish Options: Garnish with extra fresh herbs like chives, parsley, or tarragon, or a sprinkle of flaky sea salt just before serving to enhance the visual appeal and flavor.

Additional Tips for Perfecting Your Spring Vegetable Tart

1. Use Cold Ingredients for the Crust: Cold butter and ice water are essential for a flaky tart crust. Keep your butter chilled until the last minute and use ice water to ensure the dough stays cold while mixing.
2. Don’t Overwork the Dough: Overworking the dough will develop the gluten too much, resulting in a tough crust. Mix just until the dough comes together.
3. Chill the Dough Thoroughly: Chilling the dough is not just for convenience; it relaxes the gluten, making it easier to roll and preventing shrinkage during baking. Don’t skip this step!
4. Blind Bake Properly: Blind baking is crucial for preventing a soggy bottom crust. Use pie weights or dried beans to weigh down the parchment paper and ensure the crust bakes evenly and stays flat.
5. Sauté Vegetables Lightly: Sautéing the denser vegetables like asparagus and potatoes before adding them to the tart ensures they are tender and cooked through in the final dish.
6. Don’t Overfill the Tart: Be careful not to overfill the tart crust with vegetables and custard, as this can cause it to overflow during baking and make it difficult to cook evenly.
7. Adjust Vegetables Seasonally: Feel free to adapt the vegetables based on what’s in season and available to you. Broccoli florets, zucchini, bell peppers, or artichoke hearts would also be delicious additions or substitutions.
8. Make Ahead Options: You can make the tart crust dough a day ahead and store it in the refrigerator. You can also blind bake the crust a day ahead and store it at room temperature. Assemble and bake the filled tart on the day you plan to serve it for the freshest results.

Frequently Asked Questions About Spring Vegetable Tart

1. Can I use a store-bought pie crust? Yes, for convenience, you can use a store-bought pie crust. However, a homemade crust will always offer superior flavor and flakiness. If using store-bought, ensure it is a good quality, all-butter crust for the best results.
2. Can I make this tart vegetarian? Yes, this recipe is inherently vegetarian as it contains no meat or fish. It’s packed with fresh vegetables and relies on eggs and dairy for richness and protein.
3. Can I make this tart vegan? To make it vegan, you would need to substitute the butter in the crust with a vegan butter alternative, use a plant-based milk and cream alternative for the custard, and replace the eggs with a vegan egg substitute (such as aquafaba or a commercial egg replacer). Vegan cheese alternatives can also be used, though the flavor profile will be different.
4. Can I freeze the Spring Vegetable Tart? It’s best to freeze the tart before baking. Assemble the unbaked tart, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Bake from frozen, adding about 15-20 minutes to the baking time. Baked tart can become slightly soggy upon thawing, so freezing unbaked is recommended.
5. What if I don’t have Gruyère cheese? Swiss cheese is a good substitute for Gruyère as it has a similar nutty and mild flavor profile and melts well. You could also use Fontina or Emmental.
6. Can I add meat to this tart? While this recipe is designed to be vegetarian, you could add cooked, crumbled bacon or prosciutto to the vegetable mixture for a non-vegetarian version. Add these cooked meats towards the end of sautéing the vegetables.
7. How do I prevent the tart crust from shrinking? Chilling the dough properly, not overworking it, and using pie weights during blind baking are key to preventing shrinkage. Also, avoid stretching the dough when placing it in the tart pan.
8. My custard is still wobbly after baking, what did I do wrong? If the custard is still very wobbly, it likely needs to bake longer. Oven temperatures can vary, so use the baking time as a guide and check for doneness. The custard should be set around the edges and just slightly jiggly in the center when done. If it’s still very liquid, continue baking in 5-10 minute increments, checking each time. Overfilling the tart can also lead to uneven cooking and a wobbly center.

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