Ingredients for the spiral vegetable tart 1 roll of pate brisee (shortcrust pastry) 1 big aubergine 1 big courgette 1 red pepper 2 carrots 3 spoonful mustard 1 egg 100 ml of vegetable double cream salt and pepper materials: 1 baking pan (24 cm) Preparation Preheat the oven to 180°C. Wash the vegetables,
1 roll of pate brisee (shortcrust pastry)
1 big aubergine
1 big courgette
1 red pepper
2 carrots
3 spoonful mustard
1 egg
100 ml of vegetable double cream
salt and pepper
materials:
1 baking pan (24 cm)
Preheat the oven to 180°C. Wash the vegetables, cut the aubergine’s stalk, cut courgette’s extremities, remove pepper’s seeds, and brush the carrots. Cut the red pepper and the other vegetables in lengthwise slices 2/3 mm thick.
Boil the carrots for 4/5 minutes to soften them. Cut in halves the slices of courgette and aubergine. Roll out the dough in a buttered baking pan. Prick the dough with a fork and brush with 2 spoonful mustard. Prepare the spiral starting from the borders of the baking pan, placing courgettes and aubergines in spiral with the peel upwards, in order to create coloured slices. Put the pepper slices among other vegetables’ layers. Salt.
In a bowl, whisk the egg, the cream and 1 spoonful mustard. Season to taste. Pour the liquid on the vegetables.
Bake for 30-35 minutes.
For gourmands: dress with goat cheese flakes.
Tradotto da Camilla Soldati