Our best summer vegetable pie recipes

How to make a successful summer savory tart?

We are often afraid to tackle the preparation of a pie crust and yet, it is child’s play. To avoid making it soggy, here are our tips.
Start by rolling out your pastry to a maximum thickness of 3 mm, neither too thin nor too thick. Several solutions are then available to you: pre-bake your tart base blind for 10 minutes, brush it with egg white or cover it with breadcrumbs. Then, prick the pastry with a fork, add the vegetables before baking at 200°C.
As for the filling, we’re having fun! We give pride of place to tomatoes, eggplant, broccoli, chard or peppers, which we pair with fresh cheeses like goat’s cheese, mozzarella or ricotta.

An additional tip? Pan-fry or roast your vegetables before placing them on your pie crust, they will be tastier and will release less water.

Shortcrust pastry, shortbread or puff pastry?

A crucial step in preparing your pie: the type of pastry! Not to be overlooked.

For savory pies, we prefer to use homemade shortcrust pastry. You can incorporate parmesan or a handful of thyme into the preparation to flavor it and make it tastier.

Fancy an original tart? Opt for puff pastry. It will add crispiness and deliciousness to your recipe. The most demanding can try making a quick puff pastry for a 100% homemade recipe.

Rustic, artistic tart or tatin: let’s be creative

For sharing as an aperitif, tarts, quiches, pies and pizzas are ideal. Impress your guests by revisiting the summer vegetable tart. We play it rustic: no mold, we just fold the edges of the dough over the filling. For an artistic version, we think about cutting the zucchini, eggplant and carrot into strips and arranging them in a swirl or rosette. The savory tart is also available in a tatin version, the result: candied vegetables as desired and a perfectly crispy dough.