Summer Vegetable Tart

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I hate summer. Yes, I do. I hate heat, bugs, cookouts, and anything else related to summer.

 Except for one thing. Produce. You’ll never find a pint of berries, a peach, or basket of cherry tomatoes in a grocery store as good as you’ll find from a local farm. I’ve tried.
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While fruit is usually the standout, some vegetables are worthy too. Zucchini and sweet corn, for example. Eggplant. Peppers. I could go on, but I’ll stop.
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If you like pie, you’ll love this vegetable tart. I used a variety of veggies I had from the farmer’s market, and just kind of made it on the fly. A bit of goat cheese before it went into the oven, and some kale sprouts to finish it off, and it was delicious! You don’t need a pie pan, just lay your crust on a baking sheet, fill it with your vegetables and fold the edges over for a rustic look. You don’t have to use what I used here (although it was amazing!) but you’ll want to make sure you have a lot of filling, since it will bake down quite a bit. The crust is an easy recipe I learned working at a bakery, but feel free to use your favorite. You’ll have extra though, so make plans to use it or freeze it if you use this one. I used half the recipe, but you can use a quarter for a thinner crust.

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Summer Vegetable Tart

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 -8



  • 3 cups whole wheat flour
  • 2 sticks cold unsalted butter cut into cubes
  • 1/2 teaspoon kosher salt
  • Ice cold water


  • 2 tablespoons olive oil
  • 2 leeks green and white parts, trimmed
  • 2 cloves garlic minced
  • 2 small zucchini sliced thin
  • 2 ears of corn cleaned and cut from the cob
  • 2 pints cherry tomatoes halved
  • 1/2 cup crumbled goat cheese
  • Milk for brushing the dough
  • Kale sprouts for garnish
  • Sea salt and fresh ground pepper to taste


  • Preheat oven to 375 degrees F.
  • Make the crust by putting the flour, butter, and salt in a food processor. Pulse until the butter is pea sized. Turn the food processor on and stream in 2-3 tablespoons cold water, until mixture comes together. Stop the processor. Remove dough, cut in half. Form each piece into a disk, wrap in plastic wrap and put in the refrigerator while you make the filling.
  • Heat the olive oil in a large skillet. Add the leeks and cook for about 5 minutes. Add the garlic and zucchini, and cook for a few more minutes. Add the corn and tomatoes, and stir. Season with salt and pepper, and turn off the heat.
  • Line a large baking sheet with parchment paper. Remove one piece of the crust dough from the fridge and roll it out to 1/4 inch thick on a floured surface. Carefully transfer to baking sheet.
  • Add the filling to the center of the crust, using a slotted spoon so that you don’t have too much liquid. Pat the filling into the center, leaving a few inches on the edges. Carefully fold the edges over the filling, leaving the center open. Sprinkle the goat cheese on top. Brush the crust with some milk.
  • Bake the tart until the crust is browned and the vegetables are tender. The tomatoes should be kind of jammy and the cheese lightly browned. Check your tart at 20 minutes, and keep checking it every 5-10 minutes after that. Mine took about 45 minutes or so.
  • Remove from oven and allow to cool for a few minutes. Sprinkle with the kale sprouts, slice into wedges and serve.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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