Nutrition Facts
6 servings
6
Recipe for Seasonal Vegetable Tart
No Reviews
Ideal for cooking all seasonal fresh vegetables and packing in vitamins, this original vegetable tart is worthy of great chefs. Feel free to add a bit of mozzarella or goat cheese, especially to complement summer vegetables. It's really easy and quick!
Ingredients
2 Carrot
2 Leek
150 Asparagus
1 Broccoli
1 Shelled green peas
2 Egg
20 Liquid cream
Directions
1
Cooking the vegetables Bring a pot of salted water to a boil. Gradually immerse a bowl of shelled peas, a head of broccoli in florets, and two peeled carrots cut into sticks. The cooking should be brief - 3 minutes - as the vegetables will continue to cook in the oven.
2
Dip them in ice water and let them drain.
3
Peel 150 grams of asparagus with a vegetable peeler. Blanch them for 2 minutes in boiling salted water. Immerse them in a bowl of ice water.
4
Heat 30 grams of butter in a skillet and add the leeks, cut into pieces, to soften over low heat. Season with salt and pepper to taste. When the leeks are tender, stop cooking and set aside.
5
Preparation of the mixture In a mixing bowl, beat 2 whole eggs. Add 200 milliliters of liquid cream. Season generously with salt and pepper, then add a generous pinch of freshly grated nutmeg. Incorporate 100 grams of grated cheese (such as emmental, comté, beaufort, parmesan... to your choice).
6
Baking the tart. Line the bottom of the tart with the leek mixture. Distribute the blanched vegetables on top. Gently pour the quiche mixture and sprinkle with 50 grams of grated cheese. Bake the tart in a preheated oven at 170°C for about 20 minutes.
Ingredients
Ingredients
2 Carrot
2 Leek
150 Asparagus
1 Broccoli
1 Shelled green peas
2 Egg
20 Liquid cream
Directions
Directions
1
Cooking the vegetables Bring a pot of salted water to a boil. Gradually immerse a bowl of shelled peas, a head of broccoli in florets, and two peeled carrots cut into sticks. The cooking should be brief - 3 minutes - as the vegetables will continue to cook in the oven.
2
Dip them in ice water and let them drain.
3
Peel 150 grams of asparagus with a vegetable peeler. Blanch them for 2 minutes in boiling salted water. Immerse them in a bowl of ice water.
4
Heat 30 grams of butter in a skillet and add the leeks, cut into pieces, to soften over low heat. Season with salt and pepper to taste. When the leeks are tender, stop cooking and set aside.
5
Preparation of the mixture In a mixing bowl, beat 2 whole eggs. Add 200 milliliters of liquid cream. Season generously with salt and pepper, then add a generous pinch of freshly grated nutmeg. Incorporate 100 grams of grated cheese (such as emmental, comté, beaufort, parmesan... to your choice).
6
Baking the tart. Line the bottom of the tart with the leek mixture. Distribute the blanched vegetables on top. Gently pour the quiche mixture and sprinkle with 50 grams of grated cheese. Bake the tart in a preheated oven at 170°C for about 20 minutes.
Notes
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lydie_d73
Very good recipe, and as I have seen in other comments, I also use frozen vegetables. However, for me, the cooking time is longer—40 minutes at 200 degrees. -
Lucie
Very easy I cheated: I used a bag of frozen vegetables. This allowed me to make this delicious, quick, and easy recipe and get everyone to eat their vegetables. My suggestion: I added pre-cooked bacon to the preparation. -
Laet
Variation My suggestion: We were inspired by the recipe to create another one: on the dough, caramelized shallots, then lightly boiled carrots with lentils, all mixed with 2 eggs and some soy. Finally, on top, asparagus and goat cheese! A delight. -
Jean-marc
Good Very good recipe with a good salad, it’s a complete meal. My suggestion: 3 leeks or 2 large ones, 3 whole eggs, more cream; bake at 185°C. -
Frannie
Very good recipe! We really loved this recipe! Thank you very much. My suggestion: I added some pieces of chicken breast.
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EN