This delicious Summer Vegetable Tart recipe is filled with corn, shallots, mushrooms, creme fraiche and shredded gruyere cheese. A perfect vegetarian entree
Savory Summer Vegetable Tart
If you follow this blog on Instagram, you may have noticed that I spent a couple of weeks up in the mountains of Stowe, Vermont.
The smell of fresh air, the vegetation, and the tranquility over there recharge my batteries to return to busy Miami.
This delicious Summer Vegetable Tart is made with delicious veggies my mom bought at the local Farmers Market.
Some of the produce at the Farmers Market I’ve never seen before. The taste and aroma were strong and fresh. It was easy to tell that they were just picked.
Doesn’t that look incredible?
Here are some of my mom’s findings:
Beautiful oyster mushrooms, shallots, fresh garlic, corn, and sourdough bread. I wish I could go back and buy a few of more of those shallots.
The green thing over the tart is actually garlic. I sliced it into small pieces and sauteed in the pan.
I came up with this recipe as I went along. I knew I wanted to make a savory tart that would encompass all these veggies and enhance their flavor.
The dark color on top is where I place my re-constituted dry mushrooms and then sprinkled some Gruyere cheese on top. Every slice is packed with tons of flavor and texture. You basically want can’t stop eating it.
For the base, I made a gluten free savory pie crust because my mom is allergic to gluten. You can certainly a refrigerated or frozen pie crust to save time and mess in the kitchen.
This Summer Vegetable Tart is perfect for brunch, as a side dish, or as a vegetarian entree when served with a salad on the side.
The process is fairly simple, chop the veggies, saute them, add the creme fraiche, place them on a pre-baked pie crust, top with mushrooms, cheese, and bake.
If you don’t have any of these veggies, simply use whatever you have in your home. Think of this tart as a “clean your fridge” kind of dish.
I hope you can try this delicious Savory Summer Vegetable Tart at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Savory Summer Vegetable Tart
Ingredients
Crust
- 1 frozen or refrigerated pie crust thawed
Filling
- 3 Shallots chopped
- 3 cloves Garlic minced
- 8 oz Wild Mushrooms sliced
- 1 cup Corn Kernels
- 2 Carrots shredded
- 1-2 teaspoons Fresh Rosemary chopped
- 1 tablespoon Butter
- 1/2 Cup Creme Fraiche
- Salt + Pepper to taste
Topping
- 4 oz Dry Mushrooms
- 1 cup Boiling Water
- 3/4 cup Gruyere Cheese shredded
Instructions
For Crust
- Preheat oven to 450 degrees Fahrenheit
- Prick the bottom and the sides of the pie crust with a fork
- Place the pie crust on a large cookie sheet (to catch any drippings)
- Bake for 10 minutes. Remove from the oven and let it cool
Filling
- In a large rimmed pan, place the butter over medium heat
- When the butter melts add the shallots, garlic, and carrots. Stir until softened
- Add the mushrooms and rosemary. Cook until softened. Add salt, pepper, and corn. Sautee for 4-5 minutes
- Add the creme fraiche and let this mixture dry out for 3-4 minutes. Check for seasoning and add more if needed
Topping
- Pour hot water over the dry mushrooms and let them stand for 5 minutes. When the mushrooms have softened, drain the water and squeeze them to remove the excess water
Assembly
- Reduce the oven temperature to 350 degrees Fahrenheit
- Pour the veggie mixture into the pie crust
- Top with the reconstituted dry mushrooms and the cheese
- Bake for 40-45 minutes or until the tart is bubbly and top has browned
- Let it sit for 10-15 minutes before cutting
- Enjoy!
Nutrition
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Low Fat Vegetarian Lasagna Recipe
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