Vegetable Tart
€2.26 │ €0.57 per portion │ Serves 4 │ 30-45mins
Vegetable tarts are easy to make, look impressive, and taste great! Presented open with colourful veg on top, they're a perfect way to use up and combine ingredients at the end of a meal plan.
Explore our flexible base recipe and some ideas for different ingredient combinations!
What to serve it with?
A vegetable tart is the star of the show, but to make the dish shine, consider pairing your tart with couscous, a fresh and peppery side salad with a vinaigrette dressing, or some grilled greens. Really, the choice is yours!
How to use in a meal plan
Good home economics is using ingredients smartly - and that saves money and cuts food waste. A meal plan is a great way to do this.
If you are making your own meal plan, a vegetable tart is a great meal to put at the end of the week. That's because it is mostly hands-off and is delicious with whatever vegetables that you still have. In this recipe, we'll suggest some ingredient combinations!
Leftovers
Spoonfeed meal plans save you money by using the economy of scale. Making the extras from dinner into a leftover lunch avoids spending out and extra time cooking!
Vegetable tarts are great for leftovers, either cold or warmed back up the next day, depending on your preference and the ingredients you use.
Utensils
- Baking dish
- Wok/sauté pan
- Spatula
Base Ingredients
- 230g pastry (shortcrust or puff, depends what you like)
Here are some ingredient ideas for a great vegetable tart:
- Courgette and goat's cheese +€1.21
- Aubergine, tomato, and ricotta +€1.43
- Leek, cream, and bacon lardons +€1.95
- Onions and black olives +€2.44
- Courgette, cherry tomato, red onion, and mozzarella +€2.87
- Tuna and cherry tomato +€3.50
Level up your vegetable tart with a flavourful base.
- Mustard +€0.21
- Green pesto +€0.40
Method
- Lay out your pastry on a buttered baking dish and blind bake for 8 minutes or until slightly golden.
- While the pastry blind bakes, prepare your chosen vegetables.
Sauté vegetables that are full of water like courgettes, aubergines, onions, and mushrooms. Simply sweat them in the pan with some salt to bring out the water. This is to avoid moistening the pastry base. You could also play it safe and use an egg yolk to seal the pastry.
- Place vegetables on the half-cooked pastry in a pleasing pattern. Have some fun with it! Use drier ingredients as the base and wetter ones on top, finishing with cheese if you wish and some fresh or dried herbs.
- Cook for 6-10 minutes, until the pastry is well golden brown and the ingredients cooked.
- This is a great time to prepare any quick sides like a salad.
- To get a nice char on the vegetables, finish it on the grill for 2-3 minutes.
- Enjoy!