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Summer Vegetable Tart

Summer Vegetable Tart. That’s a nice  sounding name for a recipe… isn’t it? I totally made that up!

And why not? All I’m using are fresh Summer Vegetables on a homemade pie crust and baking it… So what else could I name this beauty but for a “Summer Vegetable Tart”? (If you have any interesting ideas, leave them in the comments below!)

Summer Vegetable Tart Recipe

The naming aside, how pretty is this tart? I mean – it would be if YOU made it. Me? I’m so not elegant to produce a fancy chef-y lookin’ Tart… But honestly – caramelized veggies.. on a flaky crust… can’t get any better than that! You know what I’m talkin’ about right? ;)

Summer Vegetable Tart Recipe

If you’re like me – easily enticed by the beautiful, colorful vegetables at the farmers’ market, then you don’t need to go out and buy the vegetables that “my recipe” calls for. Just use what you have on hand. However, You absolutely must use a lot of different kinds of veggies… making the tart somewhat healthy AND colorful!

Summer Vegetable Tart Recipe

Now.. obviously, it’s going to be HOT in summer and the last thing you’d wanna do is get into your kitchen and Bake … especially a Savory treat like this.

Would you do it if I told you it is a breeze to make? I don’t bother caramelizing or roasting the veggies before hand. So that’s one job less to do. Roll out the Pie crust, dump some vegetables on top of it and bake away!

And… who says you can’t make this on a cold winter or a warm spring day? ;)

Psst… check out this post for a step by step recipe on how to make basic pie crust dough at home. If you get them at the store, then don’t bother!

SUMMER VEGETABLE TART

Here’s what I used –

Summer Vegetable Tart Recipe

(If you want you could roast the vegetables before hand. I don’t think it is necessary as while baking, they get cooked)

In a bowl, add all the ingredients except ketchup (sauce / pesto) and cheese.
Summer Vegetable Tart Recipe

Mix extremely well. Chill it until required. (You can even have it as veggie salad)
Summer Vegetable Tart Recipe

On a baking sheet, grease & line with parchment paper. PREHEAT the oven to 200C / 400 F
Summer Vegetable Tart Recipe

On a well floured surface, take your pie crust. (if you’re buying from the store, you may already get it in sheets. Just thaw it and open it out)
Summer Vegetable Tart Recipe

Gently roll out the dough into a rectangle of about 5 X 10 inches measurement (or as long or small as you want your tart to be). Roll out to about 1/4th of an inch thickness (If the pastry is rolled out to be too thick, it won’t taste so good once baked – in my opinion)
Summer Vegetable Tart Recipe

Gently transfer the sheet onto the baking sheet. Poke holes in different places to avoid too much puffing up during baking
Summer Vegetable Tart Recipe

Brush the top side of the pie crust with some ketchup (or any topping of your choice)
Summer Vegetable Tart Recipe

Dump the vegetable salad prepared leaving about an inch on each side. (Do not add too much on a thin sheet else the veggies will fall out while eating)
Summer Vegetable Tart Recipe

IF YOU WANT – grate some cheese on top! ;). Fold the edges by half an inch for a more defined look. Then using the back of a fork, press gently throughout each side of the pastry.
Summer Vegetable Tart Recipe

Bake at 200 C for about 15-16 minutes or until the pastry is golden brown and the veggies look roasted.
Summer Vegetable Tart Recipe

Serve hot with your favorite sides!
Summer Vegetable Tart Recipe

I didn’t even need any ketchup or sauce to go with it! The taste of the roasted vegetables alone was amazing… To top that, I got a beautiful flaky crust!

Summer Vegetable Tart Recipe

Summer Vegetable Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 (1 9X13 inch Tart)
Ingredients
  • 1 Pie Crust Sheet (Homemade or store bought) (
  • Ketchup / Sauce / Pesto - optional
  • Cheese - optional
For the Topping - *Alternatively, you can use your favorite mix of veggies*.
  • ½ cup Boiled Corn Kernals (you can use canned corn - washed)
  • ¼ cup Tomato, finely chopped
  • ¼ cup Onions, finely chopped
  • ¼ cup Parsley / Coriander / Cilantro leaves, finely chopped
  • 3-4 Garlic Cloves, minced (if you want, you can skip this)
  • 2 teaspoons Hot Pepper Flakes (Chilli Flakes)
  • 1 teaspoon Dry Herbs (your favorite) {example: Pepper, Oregano, Thyme, Parsley}
  • 1 teaspoon Salt (adjust to taste)
  • 2 teaspoons Olive Oil (or any vegetable Oil)
For Homemade Pie Crust
  • **Check recipe for homemade pie crust at - http://www.foodomania.com/homemade-pie-crust/
Instructions
  1. In a bowl, add all the ingredients for "topping" except ketchup (sauce / pesto) and cheese. Mix extremely well. Chill it until required. (You can even have it as veggie salad)
  2. On a baking sheet, grease & line with parchment paper. PREHEAT the oven to 200C / 400 F
  3. On a well floured surface, take your pie crust. Gently roll out the dough into a rectangle of about 5 X 10 inches measurement (or as long or small as you want your tart to be). Roll out to about ¼th of an inch thickness (If the pastry is rolled out to be too thick, it won't taste so good once baked - in my opinion)
  4. Gently transfer the sheet onto the baking sheet. Poke in different places with a fork (to avoid too much of puffing up)
  5. Brush the top side of the pie crust with some ketchup (or any topping of your choice) - optional step
  6. Dump the vegetable salad prepared leaving about an inch on each side. (Do not add too much on a thin sheet else the veggies will fall out while eating)
  7. IF YOU WANT - grate some cheese on top.
  8. Fold the edges by half an inch for a more defined look. Then using the back of a fork, press gently throughout each side of the pastry.
  9. Bake at 200 C for about 15-16 minutes or until the pastry is golden brown and the veggies look roasted.
  10. Serve hot with your favorite sides!
Notes
  1. if you're buying the Pie dough / crust from the store, you may already get it in sheets. Just thaw it in the fridge for 30 minutes and open it out and roll a little bit more
  2. The rolled out dough can be thicker if you want. But it tastes best as a thin crust.
  3. If you want you could roast the vegetables before hand. I don't think it is necessary as while baking, they get cooked

Off to Avant Garde Cookies.

About the author: Food blogger-writer, Recipe developer, Food Lover, Picture-taker, Lover of Nutella, Accountant, Dancer, Singer… and a happy soul!

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