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

Course Entree, Side Dish

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 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

US Customary - Metric

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