Sablon Herb Tart with Garden Vegetables
A delicate savory tart featuring seasonal vegetables and fresh herbs, inspired by the upscale produce at Sablon neighborhood markets. This belgian-inspired vegetarian (vegetarian) ready in about 55 minutes layers puff pastry sheet, zucchini, yellow squash 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
- 300g puff pastry sheet
- 150g zucchini
- 150g yellow squash
- 1 small (100g) red bell pepper
- 1 medium (30g) shallot
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh chives
- 100ml heavy cream
- 50g grated Gruyère cheese
- 1 tsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 180°C (350°F). Roll out 300g puff pastry sheet on a floured surface and line a 24cm tart pan, trimming edges.
- Step 2: Dice 150g zucchini, 150g yellow squash, and 1 small diced red bell pepper (100g) into 1cm cubes. Thinly slice 1 medium diced shallot (30g).
- Step 3: Heat 1 tsp olive oil in a skillet over medium heat. Sauté vegetables for 5 minutes until tender but not mushy, then stir in 2 tbsp fresh thyme leaves and cook for 1 minute more.
- Step 4: In a bowl, whisk together 100ml heavy cream, 50g grated Gruyère cheese, and 1/4 tsp salt.
- Step 5: Arrange vegetable mixture evenly over pastry base. Pour cream mixture over vegetables.
- Step 6: Sprinkle with 2 tbsp chopped fresh chives. Bake for 25-30 minutes until pastry is golden and filling is set.
- Step 7: Cool for 10 minutes before slicing to allow filling to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sablon Herb Tart with Garden Vegetables take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sablon Herb Tart with Garden Vegetables?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sablon Herb Tart with Garden Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sablon Herb Tart with Garden Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sablon Herb Tart with Garden Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
