garden vegetable tart

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Garden Vegetable Tart

A late summer supper that combines “what’s in the garden,” this tart should provide lots of creative ideas. Consider other flavors and colors when planning the layers and your variations can be as pretty and delicious, as this one. Makes six to eight servings.


Parmesan Cornmeal Pastry
½ lb. Swiss chard, kale, or similar leafy vegetable
2 small zucchini, sliced (about ½ lb.)
2 medium onions, chopped
2 tbsp. butter
1 cup thinly sliced ham, shredded (about ½ lb.)
1 cup fresh corn, cooked and drained
4 eggs
1 ½ cups light cream (half and half)
Dash of cayenne pepper 


On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed, shaping so that edge is flush with rim of pan. Prick bottom and sides with a fork. Bake at 375º for 15 minutes, following the directions for a baked pastry shell. Let cool about 20 minutes before filling.

Thoroughly was fresh chard; steam until wilted. Drain in colander. Steam zucchini just until tender. Sauté onions in butter until soft. 

To assemble the quiche, spoon chard into prepared pastry. Add onions and ham in layers, then arrange a layer of zucchini and sprinkle with the corn. Beat eggs with the cream and cayenne pepper until thoroughly mixed. 

Pour egg mixture over surface of prepared quiche. Bake at 375º for 40 to 45 minutes until center is just set. Cool on a rack for 10 minutes before cutting into wedges to serve.