1 Prepare your shortcrust pastry, line the mold and refrigerate.
2 Prepare your vegetables by cutting the leek in half lengthwise, then slicing it into thin strips.
3 Grate the carrots.
4 Slice the onion thinly.
5 Cut the ham into thin slices.
6 Blind bake your pastry for 20 minutes.
7 In a sauté pan, add a little fat of your choice and sweat the onion.
8 Add the leek and mix.
9 Add the grated carrots and ham.
10 Season with salt and pepper, then sweat for 10 minutes covered.
11 In a bowl, mix the condensed milk and 2 eggs.
12 Season with salt and pepper.
13 Place the vegetables on the tart base.
14 Cover with the egg and milk mixture.
15 Bake for 20 to 25 minutes at 190 °C.
No comments yet. Be the first to share your experience!
Leave a comment
Share a tip, your experience, or ask a question to the community.