Wednesday, April 3, 2019

Savory Spring Vegetable Tart

Cheesy savory tart filled with asparagus, peas and yellow squash.

The weather this past Saturday was so gorgeous that it absolutely called for my first farmer's market haul of the season. I came home with spring asparagus, peas, yellow squash and some beautiful crisp baby arugula. Now to turn them all into dinner!

Cheesy savory tart filled with asparagus, peas and yellow squash.

I haven't made quiche in a while so I thought it would be a good way to gather all the vegetables into one dish. But I also wanted something with a bit more oomph. Experimenting with different condiments is a great way to interject extra flavor and one of the easiest oomph additions is mustard.

Cheesy savory tart filled with asparagus, peas and yellow squash.

I grabbed my fridge staple, Maille Dijon Original Mustard, and got creative with the pastry dough. I already knew adding it to the egg base would be great but I was hoping for a crust with an extra savory note. Success! My standard savory butter crust with a touch of olive oil and a big dollop of the mustard got me the exact burst of flavor I was after.

I served the tart with the fresh arugula on top, dressed in a mustard vinaigrette, of course. This dish definitely didn't last long in my house and now I really want to make another one. Enjoy!

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Yield: 8 Servings

Cheesy savory tart filled with asparagus, peas and yellow squash.

Savory Spring Vegetable Tart

prep time: 25 Mcook time: 55 Mtotal time: 80 M
Recipe for a cheesy savory tart filled with asparagus, peas and yellow squash.


  • Crust:
  • 1 1/2 Cups all-purpose flour
  • 1/2 Teaspoon salt
  • 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
  • 1 Tablespoon olive oil
  • 2 Teaspoons Maille Dijon Originale Mustard
  • 1/4 Cup ice water
  • Filling:
  • 3 Eggs
  • 1/2 Cup heavy cream
  • 1/4 Cup whole milk
  • 1 Tablespoon Maille Dijon Originale Mustard
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 Cup shredded fontina cheese
  • 6 Stalks asparagus
  • 1 Cup peas
  • 1 Large yellow squash


  1. Add the flour, salt and butter to a food processor and pulse a few times until the mixture resembles coarse crumbs. Add the mustard and olive oil and pulse a couple more times. Pour in the ice water and pulse until the mixture forms a dough ball. Cover with plastic wrap and refrigerate for at least one hour.
  2. Pre-heat the oven to 350 degrees.
  3. On a well floured surface, roll out the dough to an 10" round and place into an 8" cast iron skillet.
  4. In a large bowl, whisk together the eggs, cream, milk, mustard, salt and pepper. Stir in the shredded cheese and the peas.
  5. Thinly slice the asparagus and squash. Alternatively, you can use a vegetable peeler to slice thin strips. Add to the egg mixture and pour into the prepared pan. Bake for 50 to 55 minutes or until the mixture is set.
Created using The Recipes Generator

This recipe is sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.

1 comment:

  1. This looks great!  I will prepare it for my children........Thanks for sharing 


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