Vegetable Tarts and Quiches to Make Before Summer Ends

Whether you’ve planted too many zucchinis or went overboard at the market, you’re likely looking for something more to make with them besides muffins. Ina Garten supplies the solution with this summer squash tart with lemon and thyme goat cheese. It’s perfect for brunch, lunch, dinner or an appetizer.

Inspired by the cuisine of southern France, an intensely savoury tart of vine-ripened summer tomatoes, salty olives and tangy goat cheese is the ultimate warm weather lunch. Take another note from France and serve it up with a glass of rosé.

Vegans and those with egg allergies can still get in on the quiche action with these sneaky, egg-free tarts. Put your bushel of red peppers to good use and prepare this bright condiment to pair alongside these or any number of tarts and quiches.

Mild leeks and zucchini get a boost from ricotta, Parmesan, feta and eggs. It’s a shareable summer tart-meets-quiche that proves it’s what’s on the inside that counts.

Pizza-inspired and perfect for diners of all ages, this is an accessible vegetable tart with seasonal tomatoes and cheddar cheese. Adults can add or switch up the toppings with other summer favourites like roasted bell peppers, zucchini and fresh herbs.

Mountains of local broccoli are popping up at farmers’ markets and grocery stores throughout the country, but they can be more than just a steamed side dish. Here, broccoli and decadent brie cheese partner up for a quiche that showcases the everyday vegetable in its best light.

Don’t forget about onions this summer. Now fresher than ever, with thin skins and a sweet interior, they’re a cheap and cheerful vegetable that’s easily groomed to be the star of the show, especially when presented in a buttery crust. Mushrooms co-star in this rich tart for a slice that’s sure to garner applause.

Frittatas are basically a crustless quiche, making them the ultimate blank canvas for in-season summer vegetables. This one is loaded with roasted vegetables and Parmesan, before being topped with gruyere and baked to golden brown perfection.

Big tomatoes, small tomatoes and every size in between can get in on this simple summer appetizer. Use a variety of multicoloured heirloom varieties to make an edible art centrepiece at your next gathering.

Get the recipe for Ina Garten’s Tomato and Goat Cheese Tarts

Allison Day is a cookbook author, nutritionist (RHN) and the creator of the award-winning food blog Yummy Beet.