Vegetable Tart using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a culinary hug in the form of a pie, where the humble zucchini and vibrant carrots join forces to create a dish that’s as comforting as it is delicious. This Zucchini and Carrot Pie is like a garden party on your plate, featuring a delightful medley of flavors, from the earthy sweetness of the veggies to the savory crunch of bacon and the creamy embrace of clotted cream and Emmental cheese. Originating from the rustic kitchens of Europe, this pie not only showcases the beauty of seasonal produce but also gives you a valid excuse to eat pie for dinner. Fun fact: in some cultures, zucchini is believed to bring good luck, so you might just find yourself feeling particularly fortunate after indulging in this slice of happiness!
Ingredients
- 150 g Carrot
- 150 g Zucchini
- 200 g Shortcrust pastry
- 3 Eggs
- 250 g Whipping cream
- 1 Teaspoon(s) Salt
- 1 Pinch(es) Pepper
- 100 g Grated gruyère
Steps
Prepare the vegetables and crust
- Preheat the oven at 180°C.
- Cut into dices, and add 150 g of carrot on a cutting board.
- Cut into dices, and add 150 g of zucchini on the cutting board.
- Setaside the preparation content at a container.
- Place 200 g of shortcrust pastry in a baking dish.
- Prick the bottom of the pastry with a fork.
Filling Preparation
- Add 3 eggs, 250 g of whipping cream, 1 teaspoon(s) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the container in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3 in inverse.
Baking
- Pour the content of the food processor bowl over the baking dish.
- Sprinkle 100 g of grated gruyère on the baking dish.
- Cook in the oven at 180°C during 30min to 40min.
- Let the Vegetable Tart cool slightly before serving.
- Serve Warm.
