Recipe: Scallop and sole tart with vegetables

1 Preheat oven to 180° Th6

2 Wash the vegetables. Cut the zucchini into 1 cm cubes and the leek into thin slices

3 In a pan, melt the leek in butter, then after 2 minutes add the zucchini cubes, once cooked (10 min) add the curry, set aside.

4 Separate the roe from the scallop meat, cut them in half lengthwise. Sear them in butter in a very hot pan, (just once on each side) then mix with the vegetables, set aside.

5 Spread the pastry in a tart pan with parchment paper (easier to unmold). Prick the pastry with a fork, place the 4 sole fillets on it, then distribute the scallop and vegetable mixture on top.

6 In a bowl, mix the eggs, cream, milk, cornstarch and 50 grams of grated cheese. Salt (lightly) and pepper (generously).

7 Pour this mixture into your pan, sprinkle with remaining grated cheese, arrange the roe as decoration and bake for 45 minutes.
Serve lukewarm or cold the next day, it's delicious with a salad.