Market Vegetable Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 2 pcLeek (sliced)
- 2 pcCarrot (diced)
- 1 pcZucchini (diced)
- 30 gUnsalted butter (for cooking)
- 3 pcEgg (whole)
- 200 mlCream (liquid)
- 100 mlWhole milk (fresh)
- 100 gEmmental cheese (grated)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
- 1 pinchNutmeg (grated)
- 1 tbspThyme (leaves only)
Method
A crispy shortcrust pastry holding tender vegetables bound by a creamy custard. The gratin cheese adds an umami note and a golden texture on top.
- 1
Wash vegetables thoroughly. Thinly slice the leeks and cut carrots and zucchini into small, regular cubes to ensure even cooking.
- 2
Melt butter in a pan. Add vegetables and sauté over medium heat. They should become tender without browning, and all vegetable water must be fully evaporated.
- 3
In a mixing bowl, whisk eggs with cream and milk. Add salt, pepper, and a pinch of nutmeg. The custard should be smooth and homogeneous.
- 4
Line a tart tin with the shortcrust pastry. Prick the bottom with a fork. Spread the cooked vegetables evenly, pour the custard over them, then sprinkle with grated emmental and thyme.
- 5
Bake at 180°C. The tart is ready when the filling is set and barely wobbles in the center, and the pastry edges are golden brown and pull away from the tin.
Frequently asked questions
How do you get this dish right?
- Prick the pastry base well to prevent it from bubbling during baking.
- If the vegetables still release water after sautéing, drain them well before placing them on the pastry to avoid a soggy bottom.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.
