Vegetable tart with almond pastry
Discover the perfect blend of flavors with this delectable vegetable tart featuring a rich almond pastry crust. Loaded with vibrant veggies like onion, red pepper, zucchini, and cherry tomatoes, this tart is elevated with cheddar cheese and a creamy mixture of eggs and heavy whipping cream. Ideal for a wholesome brunch or elegant dinner, this recipe combines wholesome ingredients and delightful textures for a savory treat that’s sure to impress.
- 26 Mar 2025
- Cook time 60 min
- Prep time 30 min
- 8 Servings
- 10 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 4.73g | 12% |
| Sugar 4.36g | 4% |
| Fat | |
| Fat 40g | 46% |
| Saturated 14g | 46% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 130mg | 24% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 1.45mg | 9% |
| Vitamin B6 0.20mg | 11% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 22mg | 25% |
| Vitamin E 9mg | 57% |
| Vitamin K 4.72ug | 4% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 460mg | 14% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 2.29mg | 21% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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