Vegetable Tart
Ingredients
- For the crust
- 1 roll Puff pastry dough
- Legume (for blind baking)
- For the filling
- 1 medium Zucchini
- 4 stalks green Asparagus
- 300 grams shallots
- 1 small paprika (yellow)
- 1 small paprika (red)
- salt
- peppers
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- For the garnish
- Frisée
- 2 small, fresh eggs
- 1 tsp vegetable oil
Preparation steps
For the crust: Roll out puff pastry and press into a pan lined with parchment paper. Remove excess dough with a paring knife. Line edges with excess, pressing to adhere dough. Cover dough with parchment and top with beans.
Bake crust in a preheated oven at 200°C (approximately 400°F) for about 20-30 minutes, until golden brown.
For the filling: Rinse asparagus, trim ends and cut into segments. Cook in boiling salted water for 6 minutes. Peel shallots and cut into wedges. Rinse peppers, remove seeds and ribs and cut into strips. Rinse zucchini and cut into 0.5 cm (approximately 1/6 inch) slices.
Melt butter with oil in a pan and cook vegetables (except asparagus). Stir constantly and cook for 5 minutes.
Season with salt and pepper to taste. Drain asparagus and add to vegetable mixture. Keep over low heat.
In a second pan, cook eggs in 1 teaspoon oil.
Remove pastry from the oven and discard beans and paper.
Drain vegetables and put, along with rinsed frisee, into the crust. Garnish with egg and serve immediately.
