Making veggie tarts
I can use food skills to make veggie tarts.
Making veggie tarts
I can use food skills to make veggie tarts.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- Quiches are savoury tarts, comprising a pastry crust and a filling of eggs and milk and/or cream, with roots in France.
- During cooking, the pastry becomes crisp (due to the fat in the flour) and the egg mixture sets (known as coagulation).
- Eggs that have the British Lion mark have been produced to ensure high levels of food safety and traceability.
- The food skills used to make tarts are measuring, rubbing-in, rolling-out, forming, cutting, lining and using the oven.
- The outcome of a final dish can be judged by a set of criteria.
Keywords
Quiche - a savoury tart; a pastry crust and a savoury egg/cream filling
Shortcrust - a type of traditional pastry used for tarts, pies and flans
Coagulation - the process of changing a liquid to a solid
Criteria - a standard by which something may be judged
Common misconception
Shortcrust pastry works best when cold butter (or baking fat) and water are used. If warm, the fat is harder to rub into the flour, and the pasty is hard to roll-out and use.
Make sure the butter or baking fat is cold, and that pupils use cold water, this helps to ensure that the pastry works better. When rubbing-in the fat to the flour, use fingertips only, as less heat is passed from the hands to the fat.
To help you plan your year 7 cooking and nutrition lesson on: Making veggie tarts, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 7 cooking and nutrition lesson on: Making veggie tarts, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Food origins unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Starter quiz
6 Questions
Stir-frying noodles
Toasting sliced bread
Baking muffins
Exit quiz
6 Questions
