Light Vegetable Tart
A crisp olive oil pastry base with a light strained yogurt and egg filling, loaded with courgette, broccoli and cauliflower. Low-fat, satisfying, and genuinely easy.
Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Ingredients
- 150 g whole wheat flour
- 3 tbsp olive oil (for the pastry)
- 3 tbsp cold water
- 1 pinch salt (for the pastry)
- 1 medium courgette, thinly sliced into rounds
- 200 g broccoli, broken into florets
- 200 g cauliflower, broken into florets
- 2 cloves garlic, minced
- 1 tbsp olive oil (for sautéing)
- ½ tsp salt
- ⅓ tsp black pepper
- 3 eggs
- 150 g strained yogurt (süzme yoğurt)
- 40 g light white cheese or kaşar, grated
- 1 pinch nutmeg, grated (optional)
Method
Gluten-free option ↓- 1
Make and blind-bake the pastry: mix the whole wheat flour, salt, olive oil and cold water in a bowl until it just comes together — add water a little at a time if needed. Press into a 24cm tart tin, covering the base and sides evenly. Prick the base all over with a fork and blind-bake at 190°C for 12–15 minutes until lightly set.
- 2
Blanch the broccoli and cauliflower: cook the florets in boiling salted water for 4–5 minutes until just tender. Drain well and set aside.
- 3
Sauté the vegetables: cook the garlic in olive oil over medium heat for 1 minute. Add the courgette rounds and sauté for 3–4 minutes until lightly golden. Add the broccoli and cauliflower, season with salt and pepper, toss for 2 more minutes and remove from the heat.
- 4
Make the filling: whisk together the eggs, strained yogurt, grated cheese and nutmeg if using. Season lightly with salt and pepper.
- 5
Assemble and bake: spread the sautéed vegetables evenly over the blind-baked pastry. Pour the egg mixture over the top. Bake at 190°C for 25–30 minutes until golden on top and just set in the middle.
- 6
Rest and serve: leave to rest for at least 10 minutes before slicing — this makes it much easier to cut cleanly. Serve warm or at room temperature.
Gluten-free swap
Replace the whole wheat flour in the pastry with a 1:1 gluten-free flour blend. Press the dough straight into the tin with your fingers rather than rolling — it's more forgiving and the result is just as crisp.
Nutrition per serving
245kcal
Calories
13g
Protein
22g
Carbs
13g
Fat