If you’re looking for a dish that represents the best of summer, look no further than this vegetable tart recipe. Made with summer squash and homemade pesto sauce, it’s hard not to want to make this vegetable tart over and over again.
To create this vegetable tart, you’ll need to create three components: the crust, the pesto sauce, and the vegetable filling. The ingredients are similar to those of a vegetable quiche except, instead of using eggs in our recipe, we use pesto sauce. In fact, you can think of this vegetable tart or vegetable galette, as it’s also known as, as the French version of pizza.
To make this vegetable tart recipe incredibly simple, we use store-bought pastry dough, but you could definitely make your own from scratch if you wanted to. It may be especially handy to make homemade pastry if you are on a special diet, for instance, and need something like a gluten-free pastry crust.
If you’ve never made pesto sauce before, get ready to be surprised at just how easy it is. Pesto sauce comes together quickly and easily in a food processor, so no need to whip out a cooking pan or any fancy cooking techniques.
After the pesto sauce is spread onto your prepared pastry crust, the vegetables are added on top and the vegetable tart gets baked in the oven until the pastry is golden and the vegetables are tender. You can enjoy this tart for breakfast, lunch, or dinner, or all of the above!
Cook time: 35 minutes
Prep time: 15 minutes
- For the crust:
- 1 round of store-bought pie crust
- For the pesto:
- 2 cups packed fresh basil leaves
- 2 cloves fresh garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Pecorino cheese
- For the vegetable filling:
- 1 tsp extra-virgin olive oil + more for drizzling
- 1 medium sized yellow summer squash sliced thin crosswise
- 1 medium to large sized zucchini sliced thin crosswise
- 2 small tomatoes sliced thin crosswise
- To the bowl of a food processor, add the basil, garlic, and pine nuts. Pulse the mixture until the ingredients are coarsely chopped.
- With the food processor running, stream in the olive oil through the feed tube and process until the mixture is puréed.
- Add the pecorino cheese and purée until the cheese is thoroughly combined. Season with salt and pepper. Jar the pesto sauce or transfer to an airtight container until ready to use.
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Unravel the round of pie crust and place onto the baking sheet.
- Use a rubber spatula or spoon to spread out about 1/3 cup of pesto in the center of the pie crust, leaving about a 1 1/2-inch border bare all around the edge. Drizzle just a teaspoon of olive oil over the pesto sauce.
- Place the summer squash, zucchini, and tomato slices over the pesto sauce in a single layer, arranging them however you want.
- Grab the bare edges of the pie crust and gently pull them in towards the center and slightly over the vegetables, creating pleats all around the edges.
- Bake the tart for approximately 35 to 40 minutes, or until the crust is deeply golden. Let the tart cool for at least 5 minutes before serving.
Recipe adapted from thekitchn.com
Updated by Beeta Hashempour on 5/17/2018