Savory tarts with vegetables are always great, whether for an aperitif, a buffet dinner, or a picnic outdoors, or to bring to work.
They are perfect to be eaten hot just prepared or at room temperature, and depending on the season, you can vary the vegetables based on what’s in season so with a single basic recipe you can get creative.
Additionally, I’m sharing 2 shortcrust pastry doughs to quickly prepare at home so you can choose the one you like best to prepare these savory tarts with vegetables.
Below, I leave you other ideas for delicious appetizers and then let’s discover right after the photo how to prepare the savory tarts with vegetables!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Tarts with Vegetables
- 2 1/4 cups shortcrust pastry (with lentils or)
- 2 1/4 cups shortcrust pastry (with white wine)
- 2 zucchini (200)
- 1 carrot
- 2 eggs (large)
- to taste salt
- 1 pinch black pepper
- to taste thyme
Tools
- 6 Molds for mini tarts
Preparation of Savory Tarts with Vegetables
To prepare the savory tarts with vegetables, first prepare the shortcrust pastry. You can make my white wine shortcrust pastry or the lentil shortcrust pastry I published a few days ago, which you really loved.
Meanwhile, as the shortcrust pastry rests, prepare the filling. Trim the zucchini and the carrot, slice one zucchini into fine rounds and set aside.
Grate the remaining vegetables and squeeze them well to remove the water content.
In 2 separate bowls, separate the yolks from the whites. In the bowl with the yolks, add the grated vegetables, season with salt and ground black pepper.
Also add the dried thyme.
Mix very well to combine the yolks with the vegetables.
In the second bowl, whisk the egg whites until stiff, then add them to the vegetables with gentle movements using a spatula.
After the pastry has rested, roll it out into a thin sheet a few millimeters thick by placing it between 2 sheets of parchment paper.
Preheat the oven to 392°F (200°C) in static mode and line the mini tart molds with the pastry, making sure it adheres well to the bottom and sides.
Fill the savory tarts with the vegetables using a spoon or ladle, decorate each tart with the reserved eggplant slices and a pinch of dried thyme or oregano if you prefer.
Bake in the middle rack of the oven and cook the savory tarts with vegetables for at least 20 minutes, checking the degree of cooking and browning before removing from the oven.
When they are golden on the surface, remove from the oven, wait 5 minutes before removing them from the molds.
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How to Store Savory Tarts with Vegetables
You can store them in the refrigerator well sealed in an airtight container for 2 days, or if you prefer, you can also freeze them and then let them thaw at room temperature before putting them in the oven.
Other Recipes
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