Vegetable and Comté Tart

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 658
• Protein: 18 g
• Carbs: 39 g
• Fat: 48 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 2 piece Leek ( sliced )
• 2 piece Carrot ( diced )
• 30 g Minimum butter sweet ( for cooking )
• 3 piece Egg ( whole )
• 200 ml Liquid cream ( liquid )
• 100 g Comté cheese ( grated )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )
• 1 pinch Nutmeg ( grated )

Instructions

1. Preparing the vegetables

   Thinly slice the leeks and cut the carrots into small regular cubes to ensure even cooking.

2. Sweating the vegetables

   In a pan with butter, sweat the leeks and carrots. The vegetables should become soft and translucent without browning.

3. Making the custard

   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. Assembling the tart

   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. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the crispness of the pastry.