French Vegetable Tart Recipe

French vegetable tart on a plate, with a slice ready for serving.

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French Vegetable Tart is not just an ordinary savory tart. It's creamy, light, and delicate—a balance that's quintessentially French in every bite! Excellent for brunch, lunch, or light dinner!

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: French

Servings:

Calories: 316kcal

Author: Neriz

Equipment

Ingredients

For the pastry:

250 grams flour (about 1 & 1/2 cups)
10 ml vegetable oil (1 tablespoon)
125 grams butter (about 1 stick + 1 tablespoon), chilled and diced
8 to 16 ml ice-cold water (1 to 2 tablespoons)
1/2 teaspoon salt

For the creamy vegetable filling:

120 grams French green beans (4 ounces), chopped
120 grams green peas (4 ounces), frozen
120 grams carrots (4 ounces), peeled and diced
120 grams potatoes (4 ounces), peeled and diced
30 grams butter (about 2 tablespoons)
40 grams flour (about 1/3 cup)
500 ml milk (about 2 cups + 4 tablespoons), hot
60 grams Gruyere cheese (3/4 cup), grated
2 to 3 tablespoons breadcrumbs
pinch nutmeg
salt and pepper, to season

Instructions

Prepare the shortcrust pastry:

Combine flour, oil, chilled butter, and half a teaspoon of salt. Add one to two tablespoons of ice-cold water. You can use a food processor or mix manually with a fork.
Mix until you achieve a doughy, yet still slightly sandy texture; then form it into a disc.
Wrap in plastic and chill in the refrigerator for at least thirty minutes.
Preheat your oven to 200°C (375°F).
Unwrap your pastry and use it to line a 9-inch tart tin. You can roll it with a rolling pin or use your hands to get a portion of the dough and flatten it into the tin, repeating this process until you have lined the whole pan.
Place a parchment paper on top, then fill it with baking beans or uncooked rice.
Place it in the oven for ten minutes to blind-bake.
Remove the paper and beans (carefully) and bake for an additional ten minutes, or until the edges turn slightly golden.
Set aside to cool.

Prepare the tart filling:

Blanch the vegetables by placing a pot of salted water on high heat, cover, and bring to a boil.
Once it starts to boil, lower the heat to medium-high, uncover, and add all the chopped veggies (do this slowly and carefully!).
Cook for five to eight minutes, or until they start to become tender.
Remove the blanched vegetables from the heat and drain.
Begin by melting the butter in a saucepan over medium heat to create the béchamel sauce.
Add the flour, stir, and cook until it darkens in color.
Pour the hot milk slowly, while whisking (use a whisk!) at the same time.
Season with salt, pepper, and nutmeg, and continue mixing until you achieve a smooth and slightly thickened consistency. Then, remove it from the heat.

Assemble your French vegetable tart:

Preheat the oven to 200°C (375°F).
Spread half of the béchamel sauce at the bottom of the prebaked crust from earlier.
Add the drained vegetables, arranging them evenly.
Cover with the remaining béchamel sauce, then sprinkle with breadcrumbs and the grated cheese.
Place your summer vegetable tart in the middle of the oven and bake for twenty to twenty-five minutes, or until it turns golden brown.
Take the tart pan from the oven and let it cool for at least fifteen minutes.
Remove your French vegetable tart carefully from the pan and transfer it to a plate --- and serve!

Notes

Cook's Tip: All the chopped vegetables will measure 2 ¾ to 3 cups.
Refer to the post for more tips and suggestions.

Nutrition