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The Farmer’s Tart

Erica's Recipes
Servings 8


  • 1 recipe Perfect Pie Crust
  • 1 medium sweet yellow zucchini chopped
  • 1 medium red bell pepper chopped
  • 1 yellow tomato chopped
  • 2 T parsley
  • 2 T onion finely diced
  • ½ t kosher salt
  • ¼ t fresh cracked pepper
  • 1 c Swiss cheese shredded
  • 3 eggs
  • 1 t country dijon mustard
  • 6 T milk


  • Preheat oven to 400F.
  • Line the tart pan with the rolled out pie crust. Trim the edges. Layer in the zucchini, bell pepper, tomato, parsley, onion, salt, pepper, and cheese.
  • In a medium mixing bowl, whisk together the eggs, mustard, and milk. Pour over the veggies in the tart shell. Bake at 400F for 30 minutes or until crust is golden and tart is cooked through.


The veggies I used could be swapped out with others perfectly deliciously!