Recipe: Vegetable Tart

Name: Vegetable Tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Puff pastry vegetable tart:400 g (14 oz) puff pastry; 150 g (5.25 oz) carrots; 200 g (7 oz) cauliflower; 30 g (1.1 oz) onion or shallot; 50 g (1.75 oz) leek whites; 30 g (1.1 oz) gruyère cheese cut into small dice; 2 eggs; 20 cl (0.8 cup) crème fraîche; 5 cl (1.7 fl oz) whole milk; salt, nutmeg

By AFTouch-Cuisine 4.5/5 (10 reviews) · 🍳 18 made it

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

Puff pastry vegetable tart:

400 g (14 oz) puff pastry
150 g (5.25 oz) carrots
200 g (7 oz) cauliflower
30 g (1.1 oz) onion or shallot
50 g (1.75 oz) leek whites
30 g (1.1 oz) gruyère cheese cut into small dice
2 eggs
20 cl (0.8 cup) crème fraîche
5 cl (1.7 fl oz) whole milk
salt, nutmeg

Step-by-step directions

1 Cut the carrots and onion into small dice (mirepoix) and divide the cauliflower into small florets.
Mince the leek.

2 Steam the carrots for 6 minutes and the other vegetables for 4 minutes. They should not be completely cooked, so monitor the cooking time.

3 Line the mold with puff pastry. Prick the bottom with a fork.

4 Spread the cheese dice then the pre-cooked vegetables.

5 Beat the eggs with the cream and milk; add salt and grated nutmeg and pour this mixture over the pastry.

6 Bake in a hot oven at 190°C (375°F) (gas mark 6-7) for 30 to 40 minutes approximately.

7 Serve with a green salad garnished with sprouts and a few pumpkin seeds that you can toast in a dry pan (roast)

8 For the salad dressing: mix lemon juice, pumpkin or rapeseed oil (or failing that olive oil), and a dash of soy sauce.
Eat hot or lukewarm, or cold cut into small squares for an appetizer. You can also add a few blanched lardons to the mixture.