Vegetable Tart

Rinse cauliflower, carrots and zucchini and drain. Peel carrots. Cut cauliflower into small florets.

Dice carrots and cut the zucchini into approximately 1/2-inch cubes. Halve leek lengthwise, rinse well, drain and cut into approximately 1/2-inch rings.

Boil vegetable broth in a pot. Add carrots, boil again, cover and cook for 2 minutes over medium heat. Add cauliflower and leek and cook for another 3 minutes.

Add zucchini to pot and cook briefly, then drain vegetables in sieve, collecting broth in a bowl. Allow both to cool slightly.

Meanwhile, mix the flour with ½ teaspoon salt and the baking powder in another bowl. Add approximately 1/3 cup of cold water and corn oil. Knead with the dough hook of a hand mixer to form a smooth dough, adding 1 tablespoon of additional water if needed.

Lightly flour the work surface and roll out half of the dough into a round, about 11 inches in diameter. Roll up the dough around the rolling pin.

Grease a tart pan 11 inches in diameter. Unroll the dough over the pan, then press into the bottom and up the side of the pan and prick several times with a fork.

Roll the remaining dough with floured hands into 2 ropes, each about 14 inches long. Press along the edge of the dough in the tart pan.

Whisk together eggs, milk, and 1/2 cup of the collected broth. Season with salt, pepper, and freshly grated nutmeg.

Spread the cooled, drained vegetables over the dough. Pour in the egg-milk mixture.