Vegetable tart

A recipe from France: The Cookbook
Share
Vegetable tart
Vegetable tart

Preparation: 45 minutes

Cooking: 45 minutes

Serves: 6 people

Ingredients:

1 quantity shortcrust pastry

120g (4oz) French beans, diced

120g (4oz) shelled peas

120g (4oz) carrots, diced

120g (4oz) potatoes, diced

½ quantity béchamel sauce

60g (2oz) (½ cup) Gruyère cheese, grated

3 tablespoons dried breadcrumbs

Method:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Line a 23cm (9inch) tart tin with the pastry and bake the pastry blind.

Cook the vegetables in salted water for 3 – 4 minutes, until just tender. Drain thoroughly.

Gently spread half the béchamel sauce over the base of the cooked pastry case, then add the vegetables.

Cover with the remaining sauce. Sprinkle with the cheese and breadcrumbs.

Bake for 10 – 15 minutes, or until golden brown.


You May Also Like


Related



ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more