• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • St. Patrick's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • St. Patrick's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Savory Recipes

    Published: Aug 6, 2020 · Modified: Mar 2, 2023 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

    Summer Vegetable Tart

    Summer Vegetable Tart


    A Vegetable Tart should be on everyone’s menus.  Forget the fact they are good for you.  How can peppers, squash, red onions and artichokes be anything but inviting?

    This is my favorite combination of veggies.  I use it on flatbreads, quesadillas, and pasta – not all the same week but often.

    The thing I most like about this Vegetable Tart is how easy it is to put it on the table.  It can even sit in the refrigerator fully made for a day until it is heated and served.  After the vegetables are sautéed, a splash of balsamic vinegar boosts their flavor while a sprinkling of hot pepper flakes leaves a nice tingle when eating.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The crust is an easy press in with herbs, cheese and a hint of cayenne.

    It can be endlessly altered by adding whatever you like fresh herbs,  olives, different vegetables or cheese, whatever you like. I have given measurements but nothing is set in stone.  Just remember that when you saute the vegetables, they will reduce considerably. So whether you pick them from your garden or buy them at the store, I hope you find  you like this as much as I do.

    Summer Vegetable Tart Crust

    1 cup all purpose flour (140 grams or 5 ounces)
    ¾ teaspoon dried oregano
    ¾ teaspoon dried basil
    ½ teaspoon dries thyme
    ½ teaspoon salt
    ⅛ to ¼ teaspoon cayenne pepper
    ⅓ cup grated asiago or parmesan cheese (35 grams or 1 ¼ ounces)
    5 tablespoons butter, cold and cut into small pieces (75 grams or 2 ⅔ ounces)
    3 to 4 tablespoon ice water

    Preheat the oven to 425°F. Set a 9” round quiche pan with a removable bottom aside.

    Dry ingredients in processor
    Butter in processor
    Pastry processed for Vegetable Tart

    Combine the flour, herbs, salt, cayenne pepper, and cheese in the bowl of a processor.  Pulse several times to mix.  Add the cold butter and process until it is indistinguishable. Start with the lesser amount of water, pour it in a circle over the dry ingredients and process until a ball forms. If it seems a bit dry, add the remainder of the water.

    Pastry divided for Vegetable Tart
    Reserved pastry
    Pastry rolled into a rope
    Pastry on side of pan
    Wet edge of pastry
    Pastry edges pushed together
    Edges pressed in for Vegetable Tart

    Divide the pastry in half (about 145 grams each).  Divide one half into half again (about 70 grams each).  Take a little pastry from each of the three pieces to form a ball about the size of a walnut.  Wrap in film and set aside.Roll one of the smaller pieces of dough into a 15” rope.  Place it along the edge of half of the pan.  Repeat with the second piece.  The edges should overlap. Wet the edge of both pieces of overlapping dough and press together.  Repeat on the other side.  Press the edges together so no seam shows. Press the crust into the side of the pan all the way around.

    Bottom of pastry.
    Pressed in crust

    Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan.Wet the bottom edge of the dough.   Join the seam between the edge of the pan and the bottom.  Prick well.

    Beans in crust

    Spray a large piece of foil on the shiny side in the middle.  Place that on top of the pastry in the pan.  Press the edges of the foil into the edges of the crust.  Fill the foil with pie weights or beans to the top.

    Baked Crust

    Place on a parchment lined baking sheet.  Bake for 20 minutes.  Remove the foil and beans and bake for another 5 to 8 minutes until completely baked.

    Patched Crust

    If the shell has cracked during baking, immediately upon removing from the oven use the reserved dough to patch the cracks with an offset spatula.  Cool the shell.

    In the meantime, prepare the filling. 

    Summer Vegetable Tart Filling

    ½ large red pepper
    ½ large yellow pepper
    ½ large zucchini
    ½ large yellow squash
    ½ red onion
    2 tablespoons canola or olive oil
    2 tablespoons white balsamic vinegar
    1 7.5 ounce jar marinated artichoke quarters
    ½ pound provolone cheese sliced into 10 pieces or grated
    Crushed Red pepper flakes to taste

    Cut vegetables for Vegetable Tart

    Cut the peppers into strips, cross cut into thirds.  Cut the squash into ¼ to ⅓ inch rounds.  Cut the rounds in half or 4ths.  Cut the onion in ¼ inch slices and then in half.

    Heat the oil in a large saute pan.  Place the vegetables in the pan and saute until somewhat caramelized, stirring often. Toward the very end of the cooking, add the balsamic vinegar and saute until the liquid is evaporated.  Cool.

    Drain the artichokes and add them to the cooled vegetables.

    Cheese on bottom
    Veggies in crust
    Cheese on top of the Vegetable Tart

    Place 5 slices of provolone on the bottom of the crust or half the grated cheese. Place the filling over the cheese, top with the remaining provolone.

    At this point the Summer Vegetable Tart can be heated immediately to serve or refrigerated until the next day.  Bring to room temperature if cold.

    Preheat the oven to 400°F. Place the tart on a parchment lined baking sheet and bake for 20 minutes if room temperature.  The cheese may benefit from being placed under the broiler for a few minutes.  Be careful not to place the tart so close to the hot coils that the paper catches on fire.

    Cut your Summer Vegetable Tart into 4 to 6 pieces and serve.

    If you enjoyed this recipe I'd like to share these:

    Spanakopita
    International Flatbreads
    Torta Rustica
    French Onion Tart

    Print Friendly, PDF & Email

    More Savory Recipes

    • Southwestern Seafood Tart
      Southwestern Seafood Tart
    • Tourte Milanese
    • Three Appetizers for an Instant Party
    • Chicken Pot Pe
      Easy, Elegant Chicken Pot Pie

    Reader Interactions

    Comments

    1. Donna L. says

      August 16, 2020 at 7:42 pm

      Hi Helen,

      I made the tart for dinner last night and it was absolutely scrumptious! It was my first time making a tart like this, and I especially appreciate the way you laid out the instructions with photos of each step accompanying the description. It helped me be confident that I was doing it the right way and I found it reassuring.

      I will definitely make the tart again -- it was the perfect light supper for summer. I am already thinking about serving it with tomato bisque or sandwiches.

      Many thanks!

      Reply
      • hfletcher says

        August 17, 2020 at 11:25 am

        Dear Donna, many thanks for your lovely comment. It makes me so happy when I hear that someone new to baking has tried something and not only did it work, they enjoyed it so much. You are the person I write for - those interested in baking, but wanting some assistance. If you like the tart a lot, go to International Flatbreads for more savory recipes I think you may like.

        Reply
    2. Lynette Pruett says

      August 09, 2020 at 12:58 pm

      This looks wonderful, Helen! Going on my "to bake" list for sure. The other day I made up a double flatbread crust recipe and have six par baked ones in the freezer! So nice to know that dinner is just a few minutes away!
      Thanks for your wonderful recipes and for sharing them. Hope you and Mike are well. Stay safe!

      Reply
      • hfletcher says

        August 09, 2020 at 2:13 pm

        Hi Lynette - I agree.. Mike and I love flatbreads and I keep the crusts in the freezer for quick dinners. In fact, I use the same filling as in the tart on my flatbreads sometimes. We are fine. Hope all is well with you and yours.

        Reply
    3. Kathy says

      August 07, 2020 at 1:13 pm

      Delicious!!

      Reply
      • hfletcher says

        August 07, 2020 at 1:16 pm

        Happy you like it Kathy. I like basic fillings that can be used multiple places.

        Reply
    4. Maggie Gray says

      August 06, 2020 at 8:22 pm

      Helen, I am not a big fan of artichokes. Is there a sub for them? The rest of the veggies are fantastic. I will be making this in the very near future. I miss St. Louis. I am the person who’s father grew up along side Tony and Vince. We spent many occasions at Tony’s. Thanks for your email. Maggie Gray
      Wichita Kansa

      Reply
      • hfletcher says

        August 07, 2020 at 10:34 am

        Hi Maggie, good to hear from you. Asparagus, mushrooms, celery would all probably work. Or omit the artichokes and increase the peppers and onions a bit. Stay well.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    St. Patrick's Day

    • Irish Apple Cake dusted with powdered sugar on a white and green tray
      Irish Apple Cake
    • A slice of Guinness Cake sits on a gold and white plate.
      Easy Chocolate Guinness Cake for Father’s Day
    • A white chocolate glaze on top of the Bailey's Cheesecake sitting on a dark chocolate crust. The cheesecake sits on a white plate with a fork on the plate.
      The Definitive Bailey's Cheesecake
    • A Warm Lava Cake sits on an antique plate with a spoon and coral napking and Bailey Sauce in the background.
      Warm Chocolate Lava Cakes with Bailey's Sauce
    • A tray of breakfast cookies with a blue striped glass of milk.
      Versatile Breakfast Cookies
    • An individual Gingerbread with Orange Sauce on a white plate with dots.
      Gingerbread with Orange Sauce

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Baked or Fried Doughnut
      Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
      Pan Size Conversions
    • Gateau Breton
      Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • flour for The Frustrating Facts of Measuring Flour
      The Frustrating Facts about Measuring Flour
    • Layers of laminated dough
      A Discussion of Laminated Doughs

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO