Summer Vegetable Tart Recipe

This Summer Vegetable Tart, courtesy of Tom Parker Creamery, offers an easy way to make the most of what’s around at this time of year, especially when courgettes, peppers and tomatoes start to come into season.

Easy Serves 4 to 6

Image: Tom Parker Creamery

Ingredients

For the pastry (or use ready-made shortcrust if you’re short on time).

200g plain flour
100g cold unsalted butter (cubed)
Pinch of salt
2–3 tbsp cold water

For the filling

3 large eggs
200ml Tom Parker Creamery’s unhomogenised whole milk (well stirred)
100ml Tom Parker Creamery’s double cream
1 tsp wholegrain mustard
100g cheddar (grated)
1 courgette (thinly sliced)
1 red pepper (sliced)
1 small red onion (thinly sliced)
100g cherry tomatoes (halved)
1 tbsp olive oil
1 tsp dried herbs (thyme, oregano, or mixed herbs)
Salt and black pepper

Method

If you’re making the pastry, rub butter into flour and salt until it resembles breadcrumbs.
Add cold water and bring together into a dough. Wrap and chill for 20–30 minutes.
While the pastry is cooling, toss the courgette, pepper, and onion with olive oil, salt, pepper, and herbs. Roast at 200°C (180°C fan) for 15–20 minutes until slightly softened.
Roll out pastry and line a 23cm tart tin. Prick the base, line with baking paper, and add baking beans. Bake at 180°C (160°C fan) for 15 minutes, then remove beans and bake for another 5 minutes.
To make the filling, whisk together eggs, milk, and cream. Season lightly with salt and pepper and stir in the mustard.
Once the pastry case is ready, scatter the roasted vegetables and cheese evenly over the base. Pour over the custard and top with cherry tomatoes.
Bake at 180°C (160°C fan) for 30–35 minutes until set and lightly golden.
Cool slightly before slicing. Serve warm or at room temperature.

Recipe notes

A vegetable tart is an easy way to make the most of what’s around at this time of year, especially when courgettes, peppers and tomatoes start to come into season.

This version uses a mix of eggs, unhomogenised whole milk and a little cream to bring everything together, giving a softer set than a standard quiche filling.

The vegetables are roasted first, which helps bring out a bit more flavour and keeps the texture from becoming too wet once baked.

It works just as well warm as it does at room temperature, so it’s a good option if you’re cooking ahead or putting something out for people to help themselves to.

About Tom Parker Creamery

Tom Parker began farming in 1921 with 14 cows, delivering milk locally by horse and cart. Known for his dedication to hard work and quality, his legacy lives on through Tom Parker Creamery today; to deliver high-quality, natural dairy products to many.

Today, based in Wincanton in Somerset, Tom Parker Creamery uses free-range British milk from mixed breed grass-fed herds and the finest natural ingredients, partnering with small British family farms to ensure the best possible conditions for their cows. Glass bottles and paper labels reflect a commitment to sustainability and evoke the tradition of Tom Parker’s original milk deliveries.