Strengthening Protein Dish

Vegetable and Gruyere Tart

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(1 vote)
Vegetable and Gruyere Tart
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25 min.
ready in 1 hr 58 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie668 kcal(32 %)
Protein12.75 g(13 %)
Fat48.51 g(42 %)
Carbohydrates50.44 g(34 %)
Sugar added4.19 g(17 %)
Roughage2.85 g(10 %)
Vitamin A367.54 mg(45,943 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.36 mg(20 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.33 mg(30 %)
Niacin5.25 mg(44 %)
Vitamin B₆0.33 mg(24 %)
Folate93.04 μg(31 %)
Pantothenic acid0.65 mg(11 %)
Biotin1.77 μg(4 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C53.71 mg(57 %)
Potassium504.11 mg(13 %)
Calcium231.36 mg(23 %)
Magnesium51.47 mg(17 %)
Iron3.69 mg(25 %)
Iodine2.12 μg(1 %)
Zinc2.65 mg(33 %)
Saturated fatty acids25.39 g
Cholesterol100.38 mg


For Pastry Dough
6 tablespoons cold butter (chopped)
2 tablespoons cold Shortening
1 ½ cups all-purpose flour (plus extra for work surface)
2 tablespoons sugar
½ teaspoon salt
¼ cup ice water
For Filling
3 tablespoons butter
1 medium onion (sliced)
½ teaspoon salt
2 ounces sliced black olives
2 zucchini (sliced)
1 red Bell pepper (cut into bite-sized pieces)
1 yellow Bell pepper (cut into bite-sized pieces)
½ green Bell pepper (cut into bite-sized pieces)
3 tablespoons heavy whipping cream
1 pinch freshly ground Black pepper
½ cup grated Gruyere
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Preparation steps

For Pastry Dough:
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter mixture is in the size of peas. Add the ice water and process until the dough comes together. Transfer to a well-floured work surface and form into a disk. Wrap the disk in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 350˚ F / 180˚ C.

Roll out the dough and fit into a 10-inch (24 cm) fluted tart pan with a removable bottom. Cut off any excess dough from around the edges. Prick the bottom of the shell all over with the tines of a fork. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill with dried beans. Bake for 10 minutes. Cool slightly.
For Filling:
Melt butter in a large skillet, set over over medium-high heat. Add onions, season with salt and cook, stirring, until soft, about 3 minutes. Increase heat to high and add zucchini and peppers. Cook, about 5 to 10 minutes. Stir in thyme, cream, and season with pepper. Remove from heat and let cool.
Spread the grated cheese over tart crust, spoon filling over cheese. Sprinkle black olives over the filling. Bake until crust is golden, about 20 minutes. Cool for 10 minutes before cutting. Serve warm or at room temperature.