The vegetable tart is a tasty savory pie that’s easy to prepare.
With a puff pastry base, potatoes, zucchini, and ham (which you can omit if you opt for a version with only vegetables), it is delicious and inviting, perfect as an appetizer, to enrich a buffet, or even as a main dish to eat cold, perhaps for a picnic or for lunch at the office.
Read on to learn how to make the vegetable tart with the easy recipe you will find below, as usual, right after the photo 😉
You might also be interested in the following savory pie recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry (round)
- 1.1 lbs potatoes
- 14 oz zucchini
- 1 onion (small)
- 3.5 oz cooked ham (optional)
- 4 eggs
- 2 tbsps grana cheese (grated)
- extra virgin olive oil
- salt
Preparation of the Vegetable Tart
Peel the potatoes and cut them into small cubes.
In a large non-stick pan, heat two tablespoons of extra virgin olive oil, add the potato cubes and cook them for about fifteen minutes, stirring often. Turn off the heat and let cool.
Trim the zucchini and cut them into cubes the same size as the potatoes.
Thinly slice the onion.In a non-stick pan, heat a drizzle of extra virgin olive oil and add the onion.
When it is golden, add the zucchini cubes and let them cook for fifteen minutes, stirring often. Turn off the heat and let cool.
Chop the cooked ham.
Beat the eggs in a small bowl.Gather everything in a bowl: the potatoes, the zucchini with the onion, the chopped ham, the grated cheese, and the beaten eggs.
Salt and mix thoroughly.
Unroll the puff pastry and place it with all the parchment paper it comes with in a 9.5-inch diameter tart pan.
Pour in the prepared mixture and fold the edges of the pastry inward.
Bake your vegetable tart in a preheated fan-assisted oven at 392°F for twenty-five minutes.
Take it out, let it cool slightly, and serve.
Notes
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