Spring Harvest Vegetable Tart with Fresh Herb Cream

Spring Harvest Vegetable Tart with Fresh Herb Cream

VegetarianAmericanLunchSeasonalHealthyVegetarian
⏱️ 30m PREP
🔥 45m COOK
👥 6 SERVINGS
⚡ 320 CAL/SERV
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Overview

A delightful tart showcasing the best of spring's bounty, paired with a fresh herb cream for a burst of flavor.

Macronutrients per serving

58
grams
Protein
6.0g 10%
Fat
22.0g 38%
Carbs
30.0g 52%

Rich in nutrients

☀️ Vitamin C
25% DV
Supports immune function
☀️ Vitamin A
20% DV
Essential for vision and immune health
🔺 Calcium
10% DV
Important for bone health
🔺 Iron
8% DV
Crucial for oxygen transport in the blood
🌾 Fiber
16% DV
Aids in digestion and promotes satiety

Ingredients

Tart Crust

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, diced
  • 3-4 tablespoons ice water

Filling

  • 1 cup asparagus trimmed and cut into 1-inch pieces
  • 1 cup baby carrots sliced
  • 1 cup baby zucchini sliced
  • 1/2 cup sweet peas fresh or thawed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground

Herb Cream

  • 1 cup heavy cream
  • 2 tablespoons fresh chives minced
  • 2 tablespoons fresh parsley minced
  • 1 tablespoon fresh dill minced
  • 1 teaspoon lemon zest finely grated

Instructions

  1. 1 Preheat the oven to 375°F (190°C).
  2. 2 To make the crust, combine sifted flour and salt in a bowl. Add cold, diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
  3. 3 Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim any excess. Chill in the refrigerator for 15 minutes.
  4. 4 Blind bake the crust by lining it with parchment paper and filling with pie weights. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until lightly golden. Set aside to cool.
  5. 5 Toss asparagus, carrots, zucchini, and peas with olive oil, salt, and pepper. Spread the vegetables evenly over the cooled crust.
  6. 6 In a small saucepan, heat heavy cream until warm. Remove from heat and stir in chives, parsley, dill, and lemon zest.
  7. 7 Pour the herb cream over the vegetables in the tart. Bake for 25-30 minutes, or until the cream is set and the vegetables are tender.
  8. 8 Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

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