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.
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Ingredients for 6 servings

servings
  • 1 shortcrust pastry
  • 1 pot of fresh cream 2.1 cups (50 cl)
  • 3 eggs
  • 3.5 oz (100 g) of grated cheese
  • 8.75 oz (250 g) of vegetable julienne (zucchini, carrots, celery)
  • salt, pepper, curry