I’m a big fan of savory tarts. Not simply because they’re delicious, but because they’re endlessly versatile, easy to make, and they work equally well with regular or gluten-free crusts. Here are two vegetarian tart recipes perfect for brunch or your next tea time.
The Crust
Savory tarts start with a par-baked crust that becomes a buttery and flaky shell for all sorts of scrumptiousness. I prefer a melted butter crust, for it bakes up crispy and rarely gets soggy no matter what sort of filling you use. Using melted butter also makes it easy when working with gluten-free flours, since there is no rolling out or handling of gluten-free dough (which inevitably cracks or falls apart no matter how careful you are).
The ingredients are simple: 1 1/2 cups flour, 1/2 teaspoon salt, and 2/3 cup melted butter. I like to play with other additions to make each tart unique. I add freshly ground black pepper, smoky paprika, finely chopped fresh herbs such as rosemary, thyme, or sage. I’ve even added finely grated cheese to make it extra special. Just remember that if you’re adding extra dry ingredients, you may need to increase the amount of melted butter.
Once everything is added, mix together into a soft dough, then press into a tart pan with a removable bottom. Fill with weights (or dried beans specifically for that purpose) and bake at 375 for 10 minutes, remove weights and bake another 5-10 minutes to have a par-baked tart shell.
The Filling
I have three components to my savory tarts: spread, custard, and filling.
Spread
I like to spread the par-baked shell with something savory such as pesto, olive tapenade, or a good Dijon mustard, then sprinkle with a thin layer of Parmesan cheese.
Custard
For each tart shell I make a simple custard of 2 large eggs and 1/4 cup cream. To this I may add chopped fresh herbs such as basil or dill.
Filling
This is where the fun starts! From sun-dried tomatoes and roasted bell pepper to Italian sausage and roasted potatoes, the possibilities are endless. Nearly every savory tart I make begins with fried onions or leeks and garlic. To me this is essential; they impart richness and fragrance to the entire tart. To this I’ll add a vegetable of some kind, perhaps spinach or sweet corn, marinated artichoke hearts or green beans, broccoli or asparagus spears. The important thing is to use vegetables that are already cooked or partially cooked. Otherwise they exude too much water and make your tart soggy and unappetizing. Next I’ll add something with a bit of piquancy such as drained capers or olives or a sprinkling of feta or Parmesan cheese. This is also a good time to add fresh herbs and any spices you want.
The rest is easy: Mix everything together and pour it into the par-baked shell. I generally bake the tart for 40-45 minutes, or until the filling is set and lightly browned. Remove tart and let cool slightly. Serve warm with a bowl of soup or cold with a refreshing side salad.
Gluten-free Tart Shell
Ingredients:
- 1 1/2 cups gluten-free flour (I used buckwheat and coconut flours)
- 1/2 teaspoon sea salt
- 2/3 cup melted butter
Directions:
Mix together into soft dough. Press evenly into tart pan. Fill with weights or dried beans and bake at 375 for 10 minutes; remove weights and bake another 5-10 minutes to have a par-baked tart shell.
Roasted Red Pepper Tart
Ingredients:
- 2 tablespoons Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 2 large eggs
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup fresh basil leaves
- Olive oil
- 1 large onion
- 3-4 cloves garlic
- 6 roasted red or yellow bell peppers, skins removed
Directions:
Preheat oven to 375.
In medium bowl, whisk together eggs, cream, salt, pepper, and fresh basil. Set aside.
Chop onions and set aside. Finely chop garlic and set aside. Roughly chop bell peppers and set aside.
Heat olive oil in frying pan and add onions. Fry until golden and translucent. Add garlic and fry 1-2 minutes longer. Stir in bell peppers and stir just until heated through, about 1 minute. Remove from heat.
Remove par-baked shell from oven and spread with Dijon mustard and sprinkle with Parmesan cheese.
Mix together egg mixture and onion mixture and pour into tart shell. Do not overfill. Place carefully in oven and bake 40-45 minutes until filling is firm and golden on top.
Remove from oven, let cool 5-10 minutes, then remove carefully from pan to serving plate.
Spinach and Cheese Tart
Ingredients:
- 2 tablespoons Pesto
- 1/2 cup Parmesan cheese, grated
- 2 large eggs
- 1/4 cup cream
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Olive oil
- 1 large onion
- 3-4 cloves garlic
- 1-2 cups steamed spinach, squeezed dry and chopped
Directions:
Preheat oven to 375.
In medium bowl, whisk together Parmesan cheese, eggs, cream, sour cream, salt, and pepper. Set aside.
Chop onions and set aside. Finely chop garlic and set aside. Roughly chop bell peppers and set aside.
Heat olive oil in frying pan and add onions. Fry until golden and translucent. Add garlic and fry 1-2 minutes longer. Stir in spinach and stir just until heated through, about 1 minute. Remove from heat.
Remove par-baked shell from oven and spread with pesto.
Mix together egg mixture and onion mixture and pour into tart shell. Do not overfill. Place carefully in oven and bake 40-45 minutes until filling is firm and golden on top.
Remove from oven, let cool 5-10 minutes, then remove carefully from pan to serving plate.
