Mediterranean Vegetable Tart with Shortcrust Pastry

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mediterranean vegetable tart shortcrust pastry
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Craving a meal that’s both a feast for the eyes and the palate? This Mediterranean vegetable tart with shortcrust pastry combines roasted veggies, creamy feta, and fragrant basil to create a dish that’s perfect for family dinners or special gatherings.

Imagine a golden pastry crust filled with tender, flavorful vegetables and a creamy custard that ties it all together. Each bite bursts with Mediterranean flavors you’ll love. Ready to wow your family and guests? Let’s dive into the recipe and tips to create this stunning tart effortlessly.

Ingredients

For the Pastry:

  • 1 portion shortcrust pastry (store-bought or homemade)

For the Filling:

  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/3 courgette (zucchini), chopped
  • 8 cherry tomatoes, quartered
  • 1/2 aubergine (eggplant), cubed
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh basil leaves, finely chopped (plus extra for garnish)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons toasted pine nuts
  • 100g feta cheese, cubed
  • 3 large eggs
  • 100ml crème fraîche
  • Pinch of salt and pepper

Instructions

Step 1: Prepare the Pastry

  1. Preheat your oven to 200ºC (390ºF).
  2. Roll out the shortcrust pastry on a floured surface and line a medium-sized tart tin, ensuring there are no air bubbles. Trim the edges neatly.
  3. Prick the base with a fork, line with parchment paper, and fill with baking beads.
  4. Blind bake for 15-20 minutes until the edges are golden. Remove the beads and parchment, then let it cool.

Step 2: Roast the Vegetables

  1. Preheat your oven to 180ºC (356ºF).
  2. Toss the chopped onion, red pepper, courgette, aubergine, cherry tomatoes, rosemary, thyme, and garlic with olive oil in a large bowl. Season with salt and pepper.
  3. Spread the vegetables in a single layer on a baking tray and roast for 25 minutes until tender. Allow them to cool completely.

Step 3: Assemble the Tart

  1. In a large bowl, combine the roasted vegetables, toasted pine nuts, cubed feta, and chopped basil.
  2. Transfer this mixture into the cooled pastry case, spreading it evenly.

Step 4: Prepare the Custard

  1. In another bowl, whisk together the eggs and crème fraîche until smooth. Season with a pinch of salt and pepper.
  2. Pour this mixture over the vegetables in the tart, ensuring it fills all the gaps without overflowing.

Step 5: Bake the Tart

  1. Reduce the oven temperature to 180ºC (356ºF).
  2. Bake the tart for 35-40 minutes, or until the custard is set and the top is golden brown.
  3. Allow the tart to cool in the tin for 10 minutes before slicing and serving.

Serving Suggestions

Pair this Mediterranean vegetable tart with a crisp green salad and a drizzle of balsamic glaze. For a heartier meal, serve with roasted baby potatoes.

Why You’ll Love This Recipe

  • Quick and Easy: Using store-bought pastry saves time without compromising taste.
  • Healthy and Nutritious: Packed with vegetables, this tart is a delicious way to meet your daily veggie intake.
  • Customizable: Swap in your favorite seasonal vegetables or experiment with different herbs.

This Mediterranean vegetable tart with shortcrust pastry is a versatile dish that’s perfect for busy moms looking for a wholesome yet elegant meal. Make it a staple in your recipe rotation, and enjoy the burst of Mediterranean flavors in every bite!