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Summer Vegetable Tart

This scrumptious savoury tart makes a fantastic light lunch on hot summer days. Packed full of fresh veggies, it goes down best with a side of crisp salad and a cool glass of juice. You can either make the pastry base yourself from scratch, or simply use ready-made shortcrust to save yourself some time.

  • Preparation time: 50 min(s)
  • Cooking time: 1 hr 10 mins
  • Servings: 4-6

How to make

  1. If you’re making the pastry, rub butter into flour and salt until it resembles breadcrumbs.
  2. Add cold water and bring together into a dough. Wrap and chill for 20–30 minutes.
  3. While the pastry is cooling, toss the courgette, pepper, and onion with olive oil, salt, pepper, and herbs. Roast at 200°C (180°C fan) for 15–20 minutes until slightly softened.
  4. Roll out pastry and line a 23cm tart tin. Prick the base, line with baking paper, and add baking beans. Bake at 180°C (160°C fan) for 15 minutes, then remove beans and bake for another 5 minutes.
  5. To make the filling, whisk together eggs, milk, and cream. Season lightly with salt and pepper and stir in the mustard.
  6. Once the pastry case is ready, scatter the roasted vegetables and cheese evenly over the base. Pour over the custard and top with cherry tomatoes.
  7. Bake at 180°C (160°C fan) for 30–35 minutes until set and lightly golden.
  8. Cool slightly before slicing. Serve warm or at room temperature.