Roasted Vegetable Tart

Caramelized root vegetables and peppers melting on a crispy pastry base. The gratin cheese adds a savory umami note that binds everything together.

• Prep time: 20 min
• Cook time: 55 min
• Difficulty: Easy
• Calories: 686
• Protein: 18 g
• Carbs: 51 g
• Fat: 46 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 400 g Cucurbita moschata ( peeled and diced )
• 2 piece Carrot ( sliced )
• 1 piece Red onion ( sliced )
• 1 piece Red bell pepper ( sliced into strips )
• 2 tbsp Extra virgin olive oil
• 3 piece Egg ( beaten )
• 200 ml Cream
• 100 g Cheddar cheese ( grated )
• 1 tsp Thyme ( leaves removed )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Roasting vegetables

   Dice the squash, carrots, and pepper into even cubes. Slice the red onion. Place everything on a tray, drizzle with olive oil and thyme. Bake at 200°C until vegetables are tender and the edges start to brown.

2. Preparing the tart shell

   Line a tart tin with the shortcrust pastry. Prick the base with a fork. Preheat the oven to 180°C. If you have time, blind bake for 10 minutes to prevent a soggy bottom.

3. Making the filling

   In a mixing bowl, whisk the eggs with the cream. Season with sea salt and black pepper. Stir half of the grated cheddar into this mixture.

4. Assembly and baking

   Spread the roasted vegetables over the pastry base. Pour the egg mixture over them. Sprinkle with the remaining cheese. Bake for 25 minutes: the filling should be set and the crust golden brown.

Chef's tips

• Don't overcrowd the roasting tray; vegetables need to roast, not boil in their own steam.
• The filling is cooked when it's set in the center and no longer wobbles.

Storage

Keeps for 3 days in the fridge. Reheat in the oven to maintain the pastry's crispness.