Rustic Vegetable Tart

Rustic Vegetable Tart

Prep Time

30 minutes

Cook Time

30 minutes


8 people

This rustic side dish features thyme butter-roasted vegetables, classic béchamel cream sauce and shredded fontina cheese baked golden and bubbly in a rustic hand-shaped butter pastry crust.

Why try? This savory side dish takes the dessert form of the tart in a different, delicious direction.

Recipe courtesy of Plugrá® 


  • 2 tablespoons Plugrá European-Style Butter, unsalted, melted
  • 2 cups small new potatoes, 1 1/2 -inch dice
  • 2 cups asparagus spears, 2-inch dice
  • 1 cup zucchini, 2-inch dice
  • 1/4 cup red or orange bell pepper, 2-inch dice
  • 1/4 cup red onion, 2-inch dice
  • 1/4 cup carrots, 1-inch slice
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon garlic and pepper seasoning
  • 1/4 teaspoon kosher salt
  • 3 tablespoons Plugrá European-Style Butter, unsalted
  • 1 shallot, finely minced
  • 2 tablespoon flour
  • 1 cup half and half cream,
  • 1/4 teaspoon each: kosher salt, black pepper and nutmeg
  • 1 1/4 cups shredded fontina cheese
  • BUTTER PASTRY: 1 1/4 cup flour
  • 1/2 teaspoon kosher salt
  • 4 ounces Plugrá European-Style Butter, unsalted, cold, cut into 1/2 inch pieces
  • 3-4 tablespoons ice water
  • 1 egg yolk
  • 2 tablespoons cream


  • 1 THYME BUTTER ROASTED VEGETABLES: Preheat oven to 400°F.
  • 2 Combine melted Plugrá Butter, vegetables and seasonings in a large bowl and toss to blend. Arrange on a baking sheet; roast uncovered for 25 to 30 minutes, or until golden. Adjust seasoning; cool.
  • 3 BECHAMEL CREAM SAUCE: Heat Plugrá Butter in a small nonstick skillet until melted; add shallots and sauté over low heat for 2 minutes, stirring frequently.
  • 4 Add flour and whisk to blend; cook for 1 minute, whisking constantly. Slowly add cream and whisk to blend; season with salt, black pepper and nutmeg. Heat over low heat for until sauce has thickened. Cool.
  • 5 BUTTER PASTRY: Combine flour and salt in food processor bowl fitted with a steel blade. Add cold butter and pulse until mixture resembles coarse meal. Slowly drizzle in ice water and pulse until just incorporated.
  • 6 Turn out dough onto a lightly floured surface and form into a 5-inch disk. Cover and chill at least 1 hour.
  • 8 Preheat oven to 450°F.
  • 9 Roll out pastry dough on a floured work surface into a 12-inch circle. Transfer to a baking sheet lined with baking paper.
  • 10 Combine roasted vegetables, 1/2 cup cream sauce (reserve remaining cream sauce for later use in another recipe) and shredded fontina cheese in a large bowl and toss until just blended; arrange in center of pastry dough, leaving a 2 to 3-inch border around outer edges of dough.
  • 11 Fold outer edges of dough over vegetables, pleating pastry dough as you fold. Combine egg yolk and cream in a small bowl and whisk to blend; brush lightly over crust.
  • 12 Bake uncovered for 25 to 30 minutes, or until crust is golden. Slice into wedges to serve.


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