French Countryside Vegetable Tart with Gruyere

A rustic and flavorful tart filled with roasted Mediterranean vegetables and topped with nutty Gruyere cheese. Perfect for a light lunch or brunch.

Prep Time

20 minutes

Total Time

1 hour

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.28/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Dessert•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1sheetPre-made pie crust or puff pastry(About 14 oz, thawed if frozen)

£1.75

1mediumZucchini(Cut into 1/2-inch thick slices)

£0.70

0.5mediumEggplant(Cut into 1/2-inch thick slices)

£0.60

2mediumTomatoes(Cut into wedges)

£0.80

0.5mediumRed Onion(Thinly sliced)

£0.30

2clovesGarlic(Minced)

£0.15

3tablespoonsOlive Oil(Extra virgin)

£0.25

0.5teaspoonDried Thyme

£0.05

0.5teaspoonDried Rosemary

£0.05

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

1cupGruyere Cheese(Shredded)

£2.50

2tablespoonsFresh Basil(Chopped, for garnish)

£0.50

Total Cost

£7.70

£1.28 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large bowl, toss zucchini, eggplant, tomatoes, red onion, garlic, olive oil, thyme, rosemary, salt, and pepper. Spread vegetables in a single layer on the prepared baking sheet.
3.
Roast for 20-25 minutes, or until vegetables are tender and slightly browned, flipping halfway through.
4.
While the vegetables are roasting, prepare the tart crust. Unroll the pie crust (or puff pastry) and carefully fit it into the tart pan, pressing it gently against the bottom and sides. Trim any excess crust that extends beyond the edge of the pan.
5.
Blind bake the crust for 10 minutes by lining it with parchment paper and adding baking weights or dried beans. Remove the parchment paper and weights and bake for another 5 minutes or until the crust is lightly golden.
6.
Remove crust from the oven and let cool slightly.
7.
Evenly spread the roasted vegetables over the bottom of the pre-baked tart crust.
8.
Sprinkle the shredded Gruyere cheese over the vegetables.
9.
Return the tart to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
10.
Remove the tart from the oven and let it cool for a few minutes before carefully removing it from the tart pan.
11.
Garnish with fresh basil and serve warm.

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My Notes

Nutrition Information

Nutrition per serving (175g)

450 kcal / 1883 kJ

Carbs

32g

12% of RDA

Fat

30g

43% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, add a thin layer of pesto to the bottom of the tart crust before adding the roasted vegetables.

Feel free to use other vegetables such as bell peppers, mushrooms, or asparagus. Adjust roasting time accordingly.

If using puff pastry, poke holes in the bottom of the pastry with a fork before baking to prevent it from puffing up too much.

If the crust edges are browning too quickly, cover them with foil during the last few minutes of baking.

Cooking Equipment

Oven

Baking sheet

9-inch tart pan (removable bottom preferred)

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a thin layer of pesto to the bottom of the tart crust before adding the roasted vegetables.

Feel free to use other vegetables such as bell peppers, mushrooms, or asparagus. Adjust roasting time accordingly.

If using puff pastry, poke holes in the bottom of the pastry with a fork before baking to prevent it from puffing up too much.

If the crust edges are browning too quickly, cover them with foil during the last few minutes of baking.

French Countryside Vegetable Tart with Gruyere

Ingredients

Instructions