Rustic Vegetable Tart

Rustic Vegetable Tart

This seasonal vegetable tart is made with flaky, buttery pastry and a creamy Béchamel incorporating Plugrá® European-Style butter.

Author: Plugrá European-Style Butter with The Food Channel
Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour


  • Thyme and Butter Roasted Vegetables
  • 2 tablespoons butter, unsalted, melted
  • 2 cups small new potatoes, 1 1/2 inch dice
  • 2 cups asparagus spears, 2-inch dice
  • 1 cups 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
  • Béchamel Cream Sauce
  • 3 tablespoons Butter unsalted
  • 1 shallot, finely minced
  • 2 tablespoons flour
  • 1 cup half and half cream
  • 3/4 teaspoon each: kosher salt, black pepper, and nutmeg
  • 1 1/4 cup Fontina cheese, shredded
  • Pastry
  • 1 1/4 cups flour
  • 1/2 teaspoon kosher salt
  • 4 ounces butter, unsalted, cold, cut into half inch pieces
  • 4 tablespoons ice water
  • 1 egg yolk
  • 2 tablespoons cream


Thyme Butter Roasted Vegetables
  1. Preheat oven to 400°F.
  2. Combine melted Plugrá® Butter, vegetables and seasonings in a large bowl and toss to blend.
  3. Arrange on a baking sheet; roast uncovered for 25 to 30 minutes, or until golden.
  4. Adjust seasoning; cool.
Béchamel Cream Sauce
  1. Heat Plugrá Butter in a small nonstick skillet until melted; add shallots and sauté over low heat for 2 minutes, stirring frequently.
  2. Add flour and whisk to blend; cook for 1 minute, whisking constantly.
  3. Slowly add cream and whisk to blend; season with salt, black pepper and nutmeg.
  4. Heat over low heat until sauce has thickened. Cool.
  1. 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.
  2. Turn out dough onto a lightly floured surface and form into a 5-inch disk. Cover and chill at least 1 hour.
  1. Preheat oven to 450°F.
  2. Roll out pastry dough on a floured work surface into a 12-inch circle. Transfer to a baking sheet lined with baking paper.
  3. Combine roasted vegetables, ½ 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.
  4. 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.
  5. Bake uncovered for 25 to 30 minutes, or until crust is golden. Slice into wedges to serve.


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