There’s something very impressive about a vegetarian tart. That crisp, golden pastry, filled to the brim with soft, burnished clouds of cheese, peppered with bright vegetables and the green flash of fresh herbs. You can fill a basic tart with almost anything, scattering it into the pastry as roughly as you like; it will still look splendid when you bring it to the table.
I’ve used shop-bought pastry in this (make sure to use a good-quality all-butter variety), which cuts down the prep time and means this tart can be put together in very little time, but you could definitely make your own shortcrust if you’re so inclined, perhaps flavouring it with some crushed walnuts or parmesan cheese to make the tart even more special. You can also experiment with the ingredients: try leeks instead of spinach, blue cheese instead of goats, add some fresh tomatoes or figs, use walnuts instead of pine nuts and rosemary instead of lemon thyme. It’s great for using up odds and ends in the fridge, or a seasonal glut of vegetables. It also freezes very well, so you could even make two and save one for later. Consider this a blueprint for the ultimate vegetarian tart, and experiment to suit your tastes.
here's what you'll need...
- 400g all-butter shortcrust pastry
- 2 tbsp rapeseed or olive oil
- 1 red onion, thinly sliced
- 200g spinach, washed and dried
- 3 eggs
- 160ml whole milk
- ½ tsp freshly grated nutmeg
- A few sprigs of lemon thyme
- 125g soft goats cheese
- 4 large sundried tomatoes in oil, roughly chopped
- 2 tbsp pine nuts
- Salt and pepper