Vegetable tart – Food & Home Magazine
Create a delicious vegetable tart with a shortcrust pastry filled with leeks, baby marrows, and mushrooms. Perfect for a hearty lunch or dinner. Serves 4 in under 2 hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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