Market Vegetable Tart

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 662
• Protein: 20 g
• Carbs: 42 g
• Fat: 45 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 2 piece Leek ( sliced )
• 2 piece Carrot ( diced )
• 1 piece Zucchini ( diced )
• 30 g Minimum butter sweet ( for cooking )
• 3 piece Egg ( whole )
• 200 ml Cream ( liquid )
• 100 ml Whole milk ( fresh )
• 100 g Emmental cheese ( grated )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )
• 1 pinch Nutmeg ( grated )
• 1 tbsp Thyme ( leaves only )

Instructions

1. Vegetable prep

   Wash vegetables thoroughly. Thinly slice the leeks and cut carrots and zucchini into small, regular cubes to ensure even cooking.

2. Sautéing vegetables

   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. Prepare the custard

   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. Assembling the tart

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.