Vegetable Tart

Vegetable Tart

Vegetable Tart


  • Preheat the oven to 190 degrees Celsius (or 375 F). Put the pastry in a tart pan and prick it several times using a fork.
  • Spread the mustard and sour cream over the bottom of the tart, and sprinkle with some sage.
  • Wash the vegetables and cut them in lengthwise strips with a peeler. Use some of the skin for decorative purposes
  • Take one strip of zucchini, roll it into a spiral, place it in the center of the pan (with the skin of the vegetable up), and then surround it with a few strips of eggplant and carrots until you reach the ends of the pan.
  • Sprinkle some olive oil over it. Finally, season with some salt and black pepper.
  • Bake the tart in a preheated oven for 40 minutes.


  1. 1 puff pastry shell
  2. 2 tbsp mustard
  3. 1/2 cup sour cream
  4. 2 large fresh leaves of sage, (thinly sliced)
  5. 2 zucchinis
  6. one squash
  7. 5 carrots (we suggest using ones with different colors)
  8. one eggplant
  9. some olive oil
  10. Salt
  11. Black pepper


Be sure to bake the tart until the crust gets a nice, deep golden brown color.

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