Savory Summer Vegetable Tart

This delicious Summer Vegetable Tart recipe is filled with corn, shallots, mushrooms, creme fraiche and shredded gruyere cheese. A perfect vegetarian entree

This Savory Summer Vegetable Tart is filled with mushrooms, corn, shallots, carrots, crème fraîche, and Gruyere cheese in a flaky pie crust. A beautiful vegetarian recipe perfect for brunch, lunch, dinner, or entertaining.

Course Entree, Side Dish

Cuisine French

Keyword mushroom tart, savory vegetable tart, summer vegetable tart, summer vegetables, vegetable tart recipe, vegetarian entree

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 223kcal

Author Tiffany Bendayan

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

US Customary - Metric

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