Roasted Vegetable Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 400 gCucurbita moschata (peeled and diced)
- 2 pcCarrot (sliced)
- 1 pcRed onion (sliced)
- 1 pcRed bell pepper (sliced into strips)
- 2 tbspExtra virgin olive oil
- 3 pcEgg (beaten)
- 200 mlCream
- 100 gCheddar cheese (grated)
- 1 tspThyme (leaves removed)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Caramelized root vegetables and peppers melting on a crispy pastry base. The gratin cheese adds a savory umami note that binds everything together.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven to maintain the pastry's crispness.
