Ingredients for 6 servings
- 1 shortcrust pastry
- 1 pot of fresh cream 50 cl (2.1 cups)
- 3 eggs
- 100 g (3.5 oz) of grated cheese
- 250 g (8.75 oz) of vegetable julienne (zucchini, carrots, celery)
- salt, pepper, curry
Recipe: Vegetable julienne tart with curry
Prep
10 min
Cook
30 min
Total
40 min
Servings
6 serv.
A julienne tart features finely sliced vegetables (zucchini, carrots, celery) steamed in an egg and cream custard. Bake at 200°C for 30 to 40 minutes. Curry adds warmth without overpowering. Serve alongside grilled chicken, straightforward and satisfying.
Step-by-step directions
1 Preheat your oven to 200°c (390°F).
2 Place the shortcrust pastry in a tart mold, and prick it with a fork.
Spread the grated cheese on the bottom of the tart.
3 In a bowl break the eggs, mix. Add the fresh cream, mix.
Season to your taste with salt, pepper, curry. Add the vegetable julienne.
4 Pour the mixture into the mold.
5 Bake for 30 to 40 minutes.
To be enjoyed with grilled white meat, it's delicious!!
Chef Patrick's Comment
Excellent recipe, you can transform it into an evening dish by adding shelled mussels or crab meat, for example.
Frequently asked questions
Can I replace the crème fraîche with Greek yogurt?
Yes, but choose thick Greek yogurt or the filling becomes too loose and won't set properly. Use 40 cl yogurt for 3 eggs. Check doneness from 25 minutes onward.
How do I prevent the cream from curdling during baking?
Whisk the cream gradually into the eggs off the heat, never adding eggs directly into hot cream. Mix thoroughly before pouring into the mold. Ensure even temperature throughout the filling.
Can I assemble the tart the day before and bake it the next day?
Yes, assemble 24 hours ahead and refrigerate covered. Remove 15 minutes before baking. You can also bake it in advance and reheat 10 minutes at 150°C. Keeps 3 days refrigerated, covered.
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