This Savory Summer Vegetable Tart is filled with mushrooms, corn, shallots, carrots, crème fraîche, and Gruyère cheese in a flaky pie crust. A beautiful vegetarian recipe perfect for brunch, lunch, dinner, or entertaining.
Savory Summer Vegetable Tart
This Savory Summer Vegetable Tart is a beautiful vegetarian recipe filled with mushrooms, corn, shallots, carrots, crème fraîche, and Gruyère cheese.
It is rich, earthy, creamy, and perfect for brunch, lunch, dinner, or entertaining. Serve it warm or at room temperature with a simple green salad on the side.
Why You’ll Love This Vegetable Tart
- Perfect vegetarian entree
- Great for brunch or lunch
- Uses simple summer vegetables
- Can be served warm or at room temperature
- Beautiful enough for entertaining
- Easy shortcut with refrigerated pie crust
The filling is creamy and savory without being heavy. The mushrooms add earthiness, the corn adds sweetness, and the Gruyère melts beautifully over the top.
Ingredients You’ll Need
This tart is made with a flaky pie crust and a flavorful vegetable filling.
- Pie crust
- Shallots
- Garlic
- Wild mushrooms
- Corn kernels
- Carrots
- Fresh rosemary
- Butter
- Crème fraîche
- Dried mushrooms
- Gruyere cheese
You can use a frozen or refrigerated pie crust to save time. If you prefer a homemade crust, that works beautifully too.
Tips For The Best Savory Tart
- Pre-bake the crust so it stays crisp.
- Sauté the vegetables before adding them to the tart.
- Squeeze excess water from the rehydrated mushrooms.
- Let the tart rest before slicing.
- Use Gruyere, Swiss, fontina, or sharp cheddar.
Letting the tart rest for 10 to 15 minutes before cutting helps the filling set and makes cleaner slices.
Easy Variations
This recipe is very flexible. Use whatever vegetables you have on hand and make it your own.
- Add zucchini or yellow squash
- Use leeks instead of shallots
- Add spinach or kale
- Use goat cheese instead of Gruyere
- Add cherry tomatoes on top
- Use fresh mushrooms instead of dried mushrooms
Think of this tart as a delicious way to clean out the fridge while still serving something elegant.
How To Serve Summer Vegetable Tart
This tart works beautifully as a vegetarian main dish, brunch recipe, or side dish.
Serve it with a simple green salad, roasted vegetables, soup, or fresh fruit. It is also great for picnics, potlucks, and entertaining since it tastes good warm or at room temperature.
I hope you can try this delicious Savory Summer Vegetable Tart at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Savory Summer Vegetable Tart
Ingredients
Crust
- 1 frozen or refrigerated pie crust thawed
Filling
- 3 shallots finely chopped
- 3 garlic cloves minced
- 8 ounces wild mushrooms sliced
- 1 cup corn kernels
- 2 carrots shredded
- 1 to 2 teaspoons fresh rosemary chopped
- 1 tablespoon butter
- 1/2 cup crème fraîche
- Salt and pepper to taste
Topping
- 2 ounces dried mushrooms
- 1 cup boiling water
- 3/4 cup Gruyere cheese shredded
Instructions
For Crust
- Preheat oven to 450°F.
- Prick the bottom and sides of the pie crust with a fork.
- Place the crust on a baking sheet to catch any drips.
- Bake for 10 minutes. Remove from the oven and let cool slightly.
Filling
- Melt the butter in a large skillet over medium heat.
- Add the shallots, garlic, and carrots. Cook until softened, about 4 minutes.
- Stir in the mushrooms and rosemary. Cook until the mushrooms soften.
- Add the corn and season with salt and pepper.
- Stir in the crème fraîche and cook for 3 to 4 minutes until slightly thickened. Adjust seasoning if needed.
Topping
- Place the dried mushrooms in a bowl and cover with boiling water.
- Let soak for 5 minutes.
- Drain well and squeeze out excess moisture.
Assemble
- Reduce oven temperature to 350°F.
- Spread the vegetable mixture into the prepared crust.
- Top with the rehydrated mushrooms and Gruyere cheese.
- Bake for 40 to 45 minutes, or until the filling is bubbling and the cheese is golden brown.
- Let rest for 10 to 15 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Use a refrigerated or frozen pie crust to save time.
- Make sure to squeeze excess water from the rehydrated mushrooms before adding them to the tart.
- Let the tart rest for 10-15 minutes before slicing so the filling sets.
- Crème fraîche can be substituted with sour cream or Greek yogurt.
- Gruyere can be substituted with Swiss cheese, fontina, or sharp cheddar.
- Serve warm or at room temperature with a green salad.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Frequently Asked Questions
Can I make this vegetable tart ahead of time?
Yes. You can bake the tart ahead of time and reheat it gently before serving, or serve it at room temperature.
Can I use a store-bought pie crust?
Yes. A frozen or refrigerated pie crust works well and saves time.
What can I use instead of crème fraîche?
Sour cream or Greek yogurt may be used as a substitute for crème fraîche.
How do I store leftovers?
Store leftovers covered in the refrigerator for up to 3 days.
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