Summer vegetable tart recipe

CLICK TO RATE
(No ratings)

This summer vegetable tart is a bright and flavourful sharing dish that has a rich and cheesy pastry crust.

summer vegetable tart
  • Vegetarian
Serves8
Preparation Time20 mins
Cooking Time1 hours 50 mins
Total Time2 hours 10 mins
Nutrition Per PortionRDA
Calories531 Kcal27%
Fat40 g57%
Saturated Fat22 g110%
Carbohydrates31 g12%

Our summer (opens in new tab) vegetable tart combines colourful, summer veggies with a loose, cheesy pie shell to make a rich and flavourful sharing dish that is so simple but so impressive! You can use whatever veg you love best to make this summer vegetable tart, it’s a great way to use up any vegetables you might have in the fridge. This bright and summery vegetable tart is the perfect dish for picnics and al fresco lunches.

Ingredients

For the filling

  • 450g heirloom tomatoes
  • 2tbsp olive oil
  • 2 red onions, cut into wedges
  • 250g Philadelphia soft cheese
  • 90g basil pesto
  • zest and juice of 1 lemon
  • 60g drained capers

For the pastry

  • 250g flour
  • 1tsp salt
  • 150g butter, cubed
  • 60g strong Cheddar, grated
  • 45g Parmesan, grated
  • small bunch chives, snipped
  • 1 egg, beaten

You will also need:

  • A 24cm springform cake tin

WEIGHT CONVERTER

grams
to
cups

Method

  1. Preheat oven to 160C. Spread tomatoes on a large roasting tray and drizzle with olive oil, then roast for 1hr 20 mins until cooked through and softened. Spread courgette slices and red onion wedges evenly over a baking tray and put in the oven for the last 30 min of the tomatoes’ cooking time.
  2. To make the pastry, blitz all ingredients in a food processor to form a dough. Roll out to thickness of a £1 coin, and use to line springform tin. Bake blind for 15-18 min, then remove beans and bake for another 10 min, until golden brown, crispy and cooked through.
  3. Take pastry out of oven and allow to cool. In a bowl, mix together the Philadelphia, pesto, lemon juice and capers. Spread the mixture evenly over the cooled tart base, then top with roasted veg and serve.
Jules Mercer
Jules Mercer

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.