North Market-Style Rustic Vegetable and Cheddar Tart

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A flaky tart filled with seasonal Northeast Ohio vegetables and sharp cheddar cheese, capturing the fresh market flavors. This american-inspired vegetarian (vegetarian) ready in about 85 minutes layers all-purpose flour, cold and cubed unsalted butter, ice 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 6, 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
• 8 tbsp, cold and cubed unsalted butter
• 3 tbsp ice water
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 medium, diced red bell pepper
• 1 small, diced zucchini
• 1 small, finely chopped yellow onion
• 1 tsp fresh thyme leaves
• 1 cup shredded sharp cheddar cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Step 1: In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 tsp salt. Cut in 8 tbsp cold, cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3 tbsp ice water, stirring until dough holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: Preheat oven to 375°F. On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press dough into pan and trim edges.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced red bell pepper, 1 diced small zucchini, and 1 finely chopped small yellow onion. Sauté for 7 minutes until softened and fragrant.
5. Step 5: Stir in 1 tsp fresh thyme leaves, then remove from heat and let cool slightly.
6. Step 6: In a bowl, whisk 3 large eggs, 1/2 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper.
7. Step 7: Spread the sautéed vegetables evenly over the tart shell, sprinkle 1 cup shredded sharp cheddar cheese on top, then pour the egg and cream mixture over everything.
8. Step 8: Bake for 35-40 minutes, until the filling is set and the crust is golden brown. Let cool 10 minutes before serving.