Sunshine Vegetable Tart

Ingredients

• 1 roll Ready-made shortcrust pastry (about 250 g)
• 1 medium Eggplant (≈250 g, cut into 0.5 cm dice)
• 3 small Zucchini (≈300 g, cut into 0.5 cm dice)
• 3 medium Tomatoes (≈300 g, seed and cut into 0.5 cm dice)
• 1 medium Onion (≈100 g, sliced)
• 2 units Garlic cloves (finely chopped)
• 0,5 teaspoon Ground cumin
• 0,5 teaspoon Ground turmeric
• 0,5 teaspoon Herbes de Provence
• 3 tablespoons Olive oil (≈45 ml)
• 0,5 pepper Red pepper (≈75 g, seeded and diced)
• 0,5 pepper Green pepper (≈75 g, seeded and diced)
• 100 g Grated cheese (Emmental) (for gratin)
• 20 cl Crème fraîche (≈200 ml)
• 3 units Eggs (beaten)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Wash and cut the eggplant, peppers, zucchini and tomatoes into dice of about 0.5 cm. Slice the onion and finely chop the garlic.

   Time: PT20M

2. Sauté the onion

   Heat 1 tbsp olive oil in the pan over medium heat. Add the sliced onion and sauté for 3 minutes until translucent, without browning.

   Time: PT3M

   Temperature: medium heat

3. Cook the eggplant

   Add the remaining olive oil then the eggplant dice. Sauté for 4 minutes, stirring often, until lightly golden.

   Time: PT4M

   Temperature: medium heat

4. Add the peppers

   Stir in the red and green pepper dice. Cook for 4 minutes, stirring frequently.

   Time: PT4M

   Temperature: medium heat

5. Garlic and spices

   Add the chopped garlic, cumin, turmeric and Herbes de Provence. Sauté for only 1 minute to release the aromas, without letting them burn.

   Time: PT1M

   Temperature: medium heat

6. Zucchini and tomatoes

   Stir in the zucchini dice then the tomatoes. Season with salt and pepper and cook another 5 minutes until the vegetables are tender but still firm.

   Time: PT5M

   Temperature: medium heat

7. Let the vegetables cool

   Remove the pan from the heat and let the vegetables warm for 5 minutes.

   Time: PT5M

8. Prepare the custard

   In a bowl, crack the 3 eggs, add the crème fraîche, season with salt and pepper. Whisk vigorously until a homogeneous mixture is obtained.

   Time: PT3M

9. Line the tin

   Roll out the shortcrust pastry into a 29 cm tart tin, gently press the edges and prick the base with a fork.

   Time: PT5M

10. Assemble the tart

    Evenly distribute the cooled vegetables over the pastry base. Pour the egg custard over, then sprinkle the grated cheese.

    Time: PT5M

11. Bake

    Preheat the oven to 180°C (10 minutes). Bake the tart and cook for 35 minutes until the top is nicely golden and the centre is set.

    Time: PT45M

    Temperature: 180°C

12. Rest before serving

    Remove the tart from the oven, let it rest for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

452

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g