Vegetable and Comté Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 2 pcLeek (sliced)
- 2 pcCarrot (diced)
- 30 gUnsalted butter (for cooking)
- 3 pcEgg (whole)
- 200 mlLiquid cream (liquid)
- 100 gComté cheese (grated)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
- 1 pinchNutmeg (grated)
Method
A shortcrust pastry that snaps under the tooth, hiding a melting heart of leeks and carrots bound with cream. The gratin cheese brings a nutty note and an amber color out of the oven.
- 1
Thinly slice the leeks and cut the carrots into small regular cubes to ensure even cooking.
- 2
In a pan with butter, sweat the leeks and carrots. The vegetables should become soft and translucent without browning.
- 3
In a mixing bowl, whisk the eggs with the heavy cream. Season with grey sea salt, black pepper, and a pinch of grated nutmeg.
- 4
Line a mold with the shortcrust pastry. Spread the vegetables evenly at the bottom, pour the custard over them, and sprinkle generously with grated Comté.
- 5
Bake at 180°C. The tart is ready when the custard is set in the center and the cheese is well browned and gratin-like.
Frequently asked questions
How do you get this dish right?
- Prick the bottom of the pastry with a fork to prevent it from puffing up.
- If the vegetables release too much water, drain them well before placing them on the pastry to keep it crispy.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the crispness of the pastry.
