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Vegetable tart with almond pastry recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Cheesy egg-filled vegetable quiche with a buttery almond crust - ideal for picnics and effortless hosting.
Ingredients:
  • 250g almond
  • 80g butter, chilled, chopped
  • 1 small brown onion, finely chopped
  • 1 yellow capsicum, chopped
  • 1 zucchini, halved lengthways, thinly sliced
  • 120g tasty cheese
  • 8 cherry tomatoes, halved
  • 125ml thickened cream
Instructions:
  • Combine flour and butter in a food processor until they resemble fine breadcrumbs. Process until dough forms. Shape into a disc on baking paper, roll out to 4mm thick. Place in a 23cm fluted tart tin. Chill in the fridge for 1 hour.
  • Preheat oven to 160°C. Bake the tart case until light golden, about 15 minutes. Allow it to cool completely before delicately filling any cracks with the reserved dough.
  • Heat oil in a large frying pan over medium heat. Sauté onion and capsicum for 5 minutes until tender. Transfer to a large heatproof bowl along with the zucchini. Let cool.
  • Combine cheddar with the vegetable mixture and spread it evenly into the pastry case. Place tomato halves, cut-side up, on top of the tart. In a large jug, whisk together eggs and cream, then season with salt and pepper. Gently pour the egg mixture over the tart. Bake for 45 minutes, or until the tart is lightly golden and fully set. Season with a little more salt and pepper.
  • Place the tart on a beautiful serving plate, slice into wedges, and enjoy warm or at room temperature.

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