As a home cook with years of experience getting picky eaters to love veggies, this vegetable tart is my go-to. It's an ideal way to sneak broccoli and leeks into kids' meals while keeping things tasty and versatile.
Best of all, it's endlessly adaptable and fits a tight budget—I promise you'll love it!
Bon appétit!
Ingredients for 4 People
- 1 shortcrust pastry
- 2 white leeks
- 2 carrots
- 1 broccoli
- 1 tomato
- 1 onion
- 3 eggs
- 20 cl of milk
- 20 cl of thick light cream
- salt, pepper
- optional: parsley and nutmeg
Step-by-Step Instructions
- Preheat your oven to 180°C (th.6).
- Meanwhile, chop the vegetables: broccoli into small florets, carrots into rings or sticks, leeks into rings, and onion finely.
- Cook the vegetables in salted boiling water for 5 to 8 minutes.
- Drain the vegetables well.
- In a bowl, whisk together the eggs, cream, and milk.
- Season with salt and pepper. Add parsley and/or nutmeg if desired.
- Line a buttered baking dish with the shortcrust pastry.
- Add the cooked vegetables, diced raw tomato, then pour over the egg mixture.
- Bake for 40 to 50 minutes.
Endless Variations
This versatile tart is a customizable base—serve as is with meat and salad for a full meal. Experiment with other veggies, bacon bits, ham, or nuts for unique twists. Top with another pastry sheet for a closed pie.
