I love making this savoury tart: once you have mastered the basics you can decline it in a hundred flavours, sweet or savoury. Let’s dive into this recipe.
Savoury Tart Mix and Match
This savoury tart is so easy to make, and I’m going to show you how to make it in a few minutes. But also, how to make different versions and vary the flavours, even for a sweet treat !
I like to rely on ready-made short-crust pastry, but feel free to make your own. As I’m writing this, I haven’t really kneaded dough before so I wouldn’t say I’m good at it. I’ve maybe done it for biscuits but the kneading wasn’t really thorough.
Anyway, once you’ve got your pastry, you need to choose your ingredients. Here I have chosen to go for a pesto, grilled peppers, courgette and feta combination. But feel free to mix and match the vegetables and toppings.
I’m thinking courgettes, aubergines (longer to cook), beetroot, sweet potato, all tomato. You can add bits of bacon or lard, chicken. Or different cheeses like goat’s cheese, cheddar, halloumi, Comte, brie.
The base can be anything you like, from mustard (it goes great with tomatoes), passata, pesto Rosso, tahini base, chilli jam.
It is great to develop your creativity and try new flavours together. And you decide if you want to make it vegan, vegetarian or not.
Method
Preheat your oven to 180*.
On a tray that goes in the oven, lay the pastry. Short-crust pastry is round in France, so I was shocked the first time I saw it rectangle-shaped in the UK. So like to make a ball with it and spread it out into a circle. I think it works best here for the presentation but do what works for you.
If you’re making your own pesto, mix the pesto ingredients in a small blender, and when coarsely ground, spread the mixture on the pastry, avoiding the edges by 2-3cm.
Arrange the vegetables on the pesto, not going out of the spread and keeping the edges free. Here I am using finely sliced courgettes and marinated red peppers. Crumble the feta on the vegetables.
Carefully fold the edges of the pastry over the toppings, as if you were tucking them in. It will look like on the pictures.
To help the edges go golden, brush some olive oil or egg yolk all over them. Season, and sprinkle some oregano on top of the tart, as well as some pine nuts.
Put the tart in the oven, bake for 25 minutes. Once it all looks perfectly cooked, take it out of the oven and serve immediately with a side salad for extra greens.
For other easy dinner recipes, you can check out:
Soy & Ginger Salmon Recipe in under 15 Minutes
Healthy & Savoury Tart for an Easy Dinner
Ingredients
- 1 short-crust pastry sheet
- 1 courgette sliced
- 3 tbsp pesto
- 150 g roasted peppers jarred
- 100 g feta
- 2 tbsp olive oil
- 50 g pine nuts
- Few leaves of basil
Instructions
- Preheat the oven to 180*.
- Lay the pastry sheet on a baking tray. Spoon the pesto onto it, avoiding the edges and leaving a 2-3cm gap.
- Arrange the vegetables on the pesto, leaving the edges free. Crumble the feta cheese on top, and scatter the pine nuts.
- Fold the edges towards the centre of the tart, slightly covering the vegetables. Brush the olive oil on the edges.
- Place the baking tray in the oven and bake for 25mn.
- Enjoy with a side salad.
