Ingredients For the shortcrust pastry
- 400 g flour
- 200 g butter
- salt
Ingredients For the filling
- 250 g fresh cream
- 250 g green cauliflower florets
- 150 g of white cauliflower florets
- 80 g courgette into sticks
- 80 g diced pumpkin pulp
- 70 g broccoli florets
- 70 g Brussels sprouts
- 4 pcs baby carrots in sticks
- 4 pcs baby turnips in wedges
- 2 pcs eggs
- 1 pc pear Thigh
- 1 pc aubergine
- 1 pc small stalk of celery
- grated cheese
- pear and beetroot chips
- thyme
- butter
- extra virgin olive oil
- salt
- pepper
For the recipe of the savory tart with crunchy vegetables, soak the flour with the butter into small pieces and a pinch of salt working with your fingertips to obtain a sandy mixture in crumbs. Then work it with 140-150 g of cold water until you get a smooth and firm paste; wrap it in baking paper and put it to rest in the fridge for 1 hour.
For the filling divide the aubergine in half, cut into the pulp, arrange it on a plate, season it with oil, salt, pepper, thyme and cover it with aluminum foil; Bake at 180 ° C for about 40 minutes. Finally, extract the pulp with a spoon
and chop coarsely. If needed, season with salt and pepper.
Cut the celery stalk into very thin slices and dip them, with a few leaves, in water and ice to make them crunchy. Blanch the courgette sticks in boiling salted water for 1-2 minutes, drain, cool and cut half into cubes. Briefly brown the pumpkin cubes in a pan covered with oil for 3-4 minutes.
Peeled the pear and cut into cubes. Clean all the other vegetables and boil them separately in salted boiling water for 4-5 minutes, except the sprouts which must cook for at least 6-7 minutes. Drain and cool them in water and ice. Drain and quickly brown them in a pan with a knob of butter.
Jumbled up the cream with the eggs, a pinch of salt, a grind of pepper, a tablespoon of grated cheese, add the diced courgette, pumpkin and pear.
For the cake, roll out the shortcrust pastry to 3-4 mm thick and line a fluted mold with a movable bottom with it, prick it with a fork. Fill the mold with the cream and egg mixture and bake at 180 ° C for about 1 hour. Remove the tart and let it cool. Spread a few teaspoons of chopped aubergine on the tart, then arrange the browned vegetables in a kind of garden; complete it with courgette sticks, celery and beetroot and pear chips (you can prepare them following the recipe on the opposite page). Serve immediately.
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