Vegetable tart with almond pastry
This vegetable tart features a unique almond pastry crust filled with sautéed vegetables, cheddar cheese, and a creamy egg mixture, baked to golden perfection. It's a nutritious option perfect for lunch or dinner, showcasing a delightful balance of flavours.
Cook time 60 min
Prep time 30 min
Ingredients:
2 cups almonds1/3 cup butter
1 tbsp olive oil
1 onion
1 red pepper
1 zucchini
1 cup cheddar cheese
1/2 cup cherry tomatoes
5 eggs
1/2 cup heavy whipping cream
This delightful vegetable tart with almond pastry is a perfect blend of savory flavors and nutritious ingredients. The almond pastry base adds a unique, slightly nutty taste that complements the medley of fresh vegetables. Ideal for a light lunch or dinner, this tart is sure to impress your guests with both its taste and presentation.
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Process the almonds in a food processor until they become a fine almond meal.
3. In a bowl, combine the almond meal with the melted butter and olive oil. Mix until the ingredients come together to form a dough.
4. Press the almond mixture evenly into the base and sides of a tart pan to form the crust.
5. Place the tart crust in the preheated oven and bake for about 10 minutes, or until it is golden brown. Set aside to cool.
1. In a large skillet, heat a small amount of olive oil over medium heat.
2. Add the finely diced onion and sauté until it becomes translucent.
3. Add the red pepper and continue to cook until softened.
4. Add the sliced zucchini and cook until tender. Remove from heat and allow to cool slightly.
1. In a large bowl, whisk together the eggs and heavy whipping cream. Season with salt and pepper to taste.
2. Spread the sautéed vegetables evenly over the pre-baked almond crust.
3. Sprinkle the shredded cheddar cheese on top of the vegetables.
4. Arrange the halved cherry tomatoes on top.
5. Carefully pour the egg and cream mixture over the vegetables and cheese, ensuring it is evenly distributed.
1. Place the assembled tart back into the oven and bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and the top is golden brown.
2. Remove the tart from the oven and allow it to cool for at least 10 minutes before slicing and serving.
1. Slice the tart into portions and serve warm or at room temperature.
2. Enjoy your delicious vegetable tart with almond pastry!
Once you take the tart out of the oven, allow it to cool slightly before serving. This vegetable tart with almond pastry is not only delicious but also packed with wholesome ingredients. Enjoy it as a main dish or a savory side, and savor the harmony of flavors in every bite.
Vegetable tart with almond pastry FAQ:
Bake the assembled tart at 350°F (175°C) for 25-30 minutes, or until the filling is set and the top is golden brown.
A standard tart pan, typically 9 to 10 inches in diameter, is ideal for this vegetable tart recipe.
Yes, you can substitute the heavy whipping cream with half-and-half or whole milk, though this may slightly alter the tart's creaminess.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
You can substitute cheddar cheese with other cheeses such as feta, goat cheese, or mozzarella for a different flavor profile.
Tips:
- Roast the almonds before blending them into flour for an enhanced nutty flavor in your pastry.
- Ensure your butter is chilled before incorporating it into the almond flour for a flakier crust.
- To avoid a soggy bottom, you can pre-bake the crust for about 10 minutes before adding the filling.
- Use a mandoline slicer to get uniformly thin slices of zucchini for an even cook.
- Feel free to substitute cheddar cheese with other types of cheese like Gruyère or mozzarella for a different flavor profile.
- For a touch of freshness, sprinkle some chopped fresh herbs like basil or parsley over the tart just before serving.
Nutrition per serving
8 ServingsCalories 430kcal
Protein 16g
Carbohydrates 11g
Fiber 4.73g
Sugar 4.36g
Fat 40g
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