Curly vegetable tart
Easy
Camille C.
Camille C.

Curly vegetable tart

Prep Time

20 minutes
Prep time

Cooking

55 minutes
Cook time

Calories

531 cal.
Per serving

Ingredients for 1

Pie crust (ready-to-bake)

1/4

Pie crust (ready-to-bake)

Zucchini

1/2

Zucchini

Carrots (fresh)

1

Carrots (fresh)

Heavy cream

50 ml

Heavy cream

Egg

1/4

Egg

Whole grain mustard

1/2 tbsp

Whole grain mustard

Utensils

Oven, Peeler, Tart pan, Whisk

recipe

  • Step 1
    Wash, then cut the zucchini into large ribbons using a peeler.
  • Step 2
    Peel, then cut the carrots into large ribbons using a peeler.
  • Step 3
    Preheat the oven to 180°C. Mix the cream & egg in a bowl. Season with salt, pepper & your favorite spices - e.g: thyme, oregano, 'piment d'Espelette..
  • Step 4
    Grease a pie dish (we used a 31 cm diameter dish here) and lay out the short pastry. Prick the pastry with a fork and spread mustard* on the bottom. Place the ribbons in rows from the edges inwards, alternating a row of zucchini and a row of carrots. *Check out our tips for this recipe
  • Step 5
    Pour the cream mixture in the tart. Bake for 50-55 minutes.
  • Step 6
    Enjoy !

😋 Gourmet tip

To switch thing up, we suggest replacing the mustard with pesto & adding feta cheese.