Any Vegetable Tart
Published April 28, 2021
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup shredded Gruyère or Cheddar (optional)
- 1large egg, at room temperature
- 2tablespoons grated Parmesan
- 1teaspoon finely grated lemon zest or finely chopped rosemary
- 1garlic clove, finely grated or crushed to a paste (optional)
- Kosher salt and black pepper
- ¾cup crème fraîche or mascarpone
- All-purpose flour, for dusting the work surface
- 1(14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
- 2 to 3cups sliced vegetables (see Tip)
- 4scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
- 4thyme or rosemary sprigs
- Extra-virgin olive oil
- Microgreens, torn soft herbs or baby lettuces, for serving
- Lemon or lime wedges, for serving
Nutritional analysis per serving (8 servings)
411 calories; 29 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 9 grams protein; 317 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- Step 2
In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- Step 3
On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about ⅛-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a ¾-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Step 4
Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Step 5
Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
- You can use almost any raw, quick-cooking or precooked vegetables here. Raw, quick-cooking vegetables include broccoli and broccolini, cut into ½-inch-thick florets; cherry tomatoes, halved and drained on paper towels; thinly sliced sugar snap peas; thin asparagus cut into 2-inch lengths (on a bias is nice); corn kernels cut off the cob. Or use precooked vegetables, such as roasted or grilled sliced onions, fennel, eggplant, zucchini or peppers; marinated artichokes; roasted roots like potatoes, sweet potatoes, parsnips or carrots; sautéed mushrooms or greens like spinach, chard, pea shoots, cabbage or kale.
Private Notes
Comments
I don't know why she didn't mention it, but Melissa Clark's roasted Ratatouille makes a divine vegetable tart, once the vegetables have been roasted. I make it on Martha Rose Shulman's Whole Wheat Yeasted Olive Oil Pastry.
A single sheet of Dufour puff pastry comes in 14 ounce boxes and is made with butter. I am able to get it at Whole Foods. I'd check local retailers to see if it is available. Once you try it, you'll never settle for Pepperidge Farm again. Trader Joe's also sells 18.3-oz. boxes puff pastry made with butter, but that is for two sheets. It's much more affordable than Dufour. I have never tried it, but hear it's very good. I'm not sure Trader Joe's puff pastry is available year round.
Used this as inspiration. Dufour pastry, fresh ricotta/chives/thyme/fresh oregano/lemon zest/egg/parm for base, topped with asparagus/chopped tomato/smoked salmon, drizzled balsamic glaze over top to serve. The straight-from-the-fridge leftovers the next day were, to me, even better than fresh out of the oven! Bottom of pastry was well-browned at 25 minutes.
This is one our favorite NYT recipes. You can use any vegetables and change out the creamy sauce for tomato sauce. Love the Dufour frozen puff pastry as a base.
re: runniness of the recipe as followed. i used a small hand wisk and didn't have the runny problem. maybe just wisk by hand until smooth. mine was like a soft cake frosting.
I am so thankful for this template! I was able to create a picture perfect tart with some leftover cooked vegetables… I think the only thing I changed was adding both lemon zest and rosemary and I did not have crème fraiche so I used cream cheese with good results.
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