Recipe: Vegetable Tart

Name: Tarte aux légumes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Tarte feuilletée aux légumes:400 g de pâte feuilletée150 g de carottes200 g de chou-fleur30 g d'oignon ou d'échalote50 g de blancs de poireau30 g de gruyère coupé en petits dés2 œufs20 cl de crème fraîche5 cl de lait entiersel, muscade

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.5/5 (10 reviews) Starters

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

Puff pastry vegetable tart:

400 g puff pastry
150 g carrots
200 g cauliflower
30 g onion or shallot
50 g leek whites
30 g gruyère cheese cut into small dice
2 eggs
20 cl crème fraîche
5 cl 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 (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.