Tarts are a true staple of modern cooking. A vegetable gratin tart like the one we’re presenting today is the perfect way to introduce vegetables to children, who often refuse to eat them prepared in other ways. On the other hand, vegetables are essential in our diet as they provide fiber and essential nutrients to the body. This tart is very flavorful thanks to the variety of vegetables it includes and can be made quickly,...
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Grease a tart pan with butter and place the puff pastry sheet inside. Set aside.
In a skillet, melt some butter and lightly sauté the onion rings.
Add the eggplant, carrots, and bell pepper to the onions. Cook until the vegetables are tender. Add the basil, season with salt, pepper, and nutmeg, and remove from heat.
To the vegetable mixture, add the grated cheese, sweet corn, spinach, and beaten eggs. Mix well.
Fill the tart shell with the vegetable mixture.
Bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove from the oven.
Top the tart with thin slices of mozzarella cheese and return to the oven to gratinate.
Ensure the puff pastry is properly thawed before using to avoid cracking.
For added flavor, sprinkle some dried oregano or thyme over the mozzarella before gratinating.
Use fresh vegetables for the best taste and texture.
Can I use frozen vegetables for this tart?
Yes, you can use frozen vegetables, but make sure to thaw and drain them properly before cooking to avoid excess moisture.
What can I use instead of puff pastry?
You can use shortcrust pastry or even a homemade tart crust as a substitute for puff pastry.
Can I make this tart ahead of time?
Yes, you can prepare the tart and refrigerate it before baking. Bake it fresh when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make this tart gluten-free?
Yes, you can use a gluten-free pastry sheet to make this tart suitable for a gluten-free diet.
