If your vegetables have released too many juices, drain the tart by holding a plate on top, tilting the pan to allow the excess liquid to flow to one side. Carefully remove the plate, ensuring liquids drain away from the tart, reducing the risk of sogginess. You can do this during baking or after.
Maybe you have a few questions about vegetable tarts before you get started. Below, we go through some frequently asked questions to best help you make the perfect tart.
If you have a couple of hungry guests sitting at the dining table, consider making a delicious vegetable tart to tantalise their taste buds. With a wide selection of veggies, and a tasty, crispy crust, you are armed with a magnificent meal that is both bursting with flavour and full of character. It is this precise combination that makes the dish as delightful as it is – you can find the fresh and the sweet, the juicy and the savoury, all in one bite. With our recipe, at the same time, you indulge both your hunger and your palate.
No tart is complete without the perfect crunchy shortcrust base – and here, we have given it a twist by combining it with a lovely savoury chutney. The crispy, buttery crust makes the perfect base and serves as the fortress that keeps in all the delicious flavours from the vegetables and cheese. Every slice comes with the maximum amount of taste. Pairing the crust with a layer of savoury tomato or onion chutney will help round the overall taste profile by adding a deep umami flavour.
Tomatoes, bell pepper, and courgette bring sweetness and freshness to the tart – but equally as important, they also provide a lot of beautiful red, yellow, and green colours. Presentation means a lot in cooking, and we think that something beautiful somehow also tastes better! The vibrant reds and greens and yellow as well as the white cheese receive a slightly caramelised sheen in the oven that looks mouth-wateringly great on the golden-brown crust.
Opening the refrigerator and finding that most of the foods you have are leftovers is nothing but a blast when you have this recipe up your sleeve. Now, it is easier than ever to prepare a simple lunch to bring to work or an easy yet splendid dinner for the whole family. All thanks to the leftover vegetables we have underestimated too often before. The great thing is that you can use close to all types of leftover vegetables. Anything from mushrooms to spinach, from asparagus to roasted root vegetables. After but a few minutes of slicing and dicing, the tart will mind most of its own business in the oven, turning nice and colourful while you can just sit back and relax. Are you looking for other meals made from leftover veggies? Then we have a little treat for you. Try, for instance, a light and refreshing tomato and cucumber salad that just as easily works as a side dish. Maybe you are looking to try something a bit more substantial – our baked sweet potatoes with red onion, kale, and cheese might do the trick!