15 crunchy spring vegetable tarts

How to make a spring vegetable tart?

We can already see ourselves there: us at the greengrocer, glancing at this bunch of crunchy green asparagus, but once we get home, what to do with it? Easy, a delicious tart.

Obviously, several types of savory tarts exist. First of all, there is the thin tart, for which you place your vegetables on its tart base before putting it in the oven. The quiche tart, where a creamy mixture made from eggs and fresh cheese such as ricotta, bush, or fresh goat's cheese, keeps company with the vegetables before exposure to the sun.

Pizza also falls into the category of savory pies, only the dough differs!

Spring tart, with or without mold?

While rustic tarts have been on the rise for several seasons now, we are entitled to ask ourselves “is a mold still useful” like the Tam-Tam pager or the walkman in their time, or do we keep these vestiges of the past as a souvenir of the good old days? Let us reassure ourselves by brushing aside these temporal questions, a mold is always useful! Regardless of season, latitude and longitude, or fashion.

For what ? Because a mold allows you to prepare a tart with a flowing device, which is not possible with a rustic tart, for which you will prefer more or less solid creamy preparations.

In short, the spring tart is always perfect, whether it is prepared with or without a mold, a multitude of vegetables or on the contrary in a single flavor, with cheese, cream, pesto, or even spices.

The proof by 15.