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Vegetable tart in baking pan — for brunch
Lunch

Vegetable tart in baking pan — for brunch

A large tart filled with seasonal vegetables, egg and cheese — baked in a pan and cut into squares. Easy to serve to many.

EverydayInternational Women's DayBrunchGatheringFamily TimeSpring
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Rate:
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65 min total
10 servings
Easy

Ingredients

servings
Units

  • Base

    • 1 stk puff pastry (rolled out)

  • Filling

    • 4 stk eggs
    • about 0.8 cup cream
    • 10.6 oz vegetables (e.g. tomato, courgette, spinach)
    • 3.5 oz grated cheese
    • 1 tsp salt and pepper

  • Topping

    • 1 tbsp fresh herbs

Instructions

  1. 1

    Prepare the base

    1. Lay puff pastry in a greased baking pan and prick the base with a fork.
    5 min
  2. 2

    Prepare filling

    1. Whisk eggs and cream together. Season with salt and pepper.
    5 min
    Bowl
  3. 3

    Assemble the tart

    1. Spread vegetables and cheese on the base. Pour the egg mixture over.
    5 min
  4. 4

    Bake

    1. Bake at 190°C for 25–30 minutes until golden and set.
    30 min
    190°C
    Oven
  5. 5

    Serve

    1. Let it cool 5 minutes, cut into squares and sprinkle with herbs.
    7 min
    Knife

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Details

Nutrition

Calories

340kcal

Protein

14g

Fat

20g

Carbs

26g

Serving Size

250g

Dietary

Allergens

GlutenÆgMælk

Serving

Suggestions

  • • Serve the tart warm or at room temperature as part of a brunch spread.

Drink Pairings

  • • non-alcoholic: Coffee or black tea

Side Pairings

  • • Green salad

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.

Tips

Preparation

  • • Prick the base thoroughly so it does not puff up.

Cooking

  • • The tart is done when the surface is firm and golden.

Serving

  • • Serve warm or cold — both work.

Variations

Flavor

  • Mild and rounded

Health

  • Vegetable-rich

Method

  • Oven-baked

Toppings

  • Fresh herbs

Author

C

Camilla

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Comments

Author

C

Camilla