Lemon-Dill Spring Vegetable Tart with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A delicate spring tart featuring a flaky herb crust filled with vibrant roasted vegetables and a creamy dill-egg custard, perfect for a light lunch or elegant brunch. This french-inspired vegetarian ready in about 95 minutes layers all-purpose flour, cold unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup, cold unsalted butter
• 1/4 cup cold water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 medium, thinly sliced onion
• 3 medium, julienned carrots
• 2 medium, julienned zucchini
• 1 cup, trimmed asparagus
• 1/2 cup fresh peas
• 3 tablespoons, finely chopped dill
• 1/4 cup, finely chopped chives
• 1/4 cup, grated Parmesan cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 teaspoon salt until combined. Add 1/2 cup cold unsalted butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water while pulsing until the dough just comes together. Press into a 9-inch tart pan with removable bottom, then chill for 30 minutes.
2. Step 2: Bake the chilled crust for 15 minutes until golden. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium onion, thinly sliced, and cook for 5 minutes until translucent. Add 3 medium carrots, julienned, and 2 medium zucchini, julienned, and cook for 8 minutes until tender-crisp.
3. Step 3: Remove skillet from heat, stir in 1 cup asparagus, trimmed, and 1/2 cup fresh peas. Let sit for 2 minutes. Whisk 4 large eggs, 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until smooth. Stir in 3 tablespoons fresh dill and 1/4 cup fresh chives.
4. Step 4: Pour the egg mixture over the vegetables in the skillet, then sprinkle with 1/4 cup grated Parmesan cheese. Transfer to the baked tart crust, smooth the top, and bake for 30-35 minutes until the center is set and golden. Rest for 10 minutes before slicing.