Hartige taart met tomaat en courgette VVV Texel Fotograaf Annette van Ruitenburg

Recipe: savoury tart with tomato and courgette

This summery tart is a joy to make! It is a vegetarian quiche brimming with tomatoes and courgettes grown on Texel. The pastry lining is very easy to make, and you can use Texel flour. You can it eat hot or cold and it’s great to take along for a picnic (on the beach) too.

Requirements for one pie

For the pastry lining

  • 200 grams flour from mill De Traanroeier by Kaap Skil
  • 5 grams salt
  • 100 grams butter, chilled and cubed
  • 80 centilitres water
  • 1 egg yolk
  • Tart or quiche tin ø 24 cm

For the filling


Sieve the flour, then add the salt, butter, egg yolk and water. Briefly mix the ingredients by hand or in a kitchen machine to a pastry dough. Leave the pastry to rest for half an hour in the fridge. Preheat the oven to 200°C. Next, dust a worktop with flour and roll out the pastry evenly to make a large circle for the pastry lining. Place the pastry in the greased tin. Prick quite a number of holes in the pastry lining with a fork.

Cut the courgette into thin slices and roll them up. Fill the pastry lining with the courgette and the tomatoes. Next, mix the eggs with the cream, garlic, a pinch of salt and pour it into the tart. Sprinkle the grated cheese over it. Bake the tart in the oven at 200°C for 50 to 60 minutes. If necessary, put a piece of aluminium foil over the tart for the last few minutes to prevent the cheese from catching.

Enjoy your meal!

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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