Vegetable tart – Food & Home Magazine

Ingredients

• QUICK SHORTCRUST PASTRY
• 120g (1 cup) cake flour
• pinch of salt
• 60g butter, cubed
• 45ml (3 tbsp) cold water
• FILLING
• 30ml (2 tbsp) butter
• 60ml (¼ cup) olive/avocado oil
• 2 garlic cloves, chopped
• 250g leeks, roughly chopped
• 250g baby marrows, sliced diagonally
• 250g brown mushrooms, chopped
• salt and freshly ground black pepper, to taste
• 5 large eggs
• 250ml (1 cup) fresh cream
• 100g Gruyére, freshly grated
• 45ml (3 tbsp) Parmesan, freshly grated