Emilie & Lea's recipe for a simple veggie tart is oh so yummy! Plus, with all of those colors, it's easy on the eyes, too!
Nothing is more gratifying than new vegetables that flourish on market stalls. This is an opportunity to have fun with all these beautiful vegetables. Choose a good quality puff pastry, and your pie will only get better!!! Enjoy with a good fresh goat cheese and a glass of white (in moderation)!
Veggie Tart
Ingredients
- 1 roll puff pastry
- 1/2 bunch of new small turnips
- 1/2 bunch of spring onions
- 4 small baby carrots
- 8 radish
- 50 g de beurre
- 1 pinch of sugar
- 1/2 bunch of chives
- Sunflower seeds
- Salt and pepper
Description
Preheat oven to 180 °.
Roll out puff pastry flat. Bake 15 minutes.
Wash the vegetables and chop. Keep the tops of radish and turnip.
Put the vegetables in a pan with butter, pinch of sugar, pepper and water halfway. Cover the surface with a sheet of parchment paper the size of the pan. Allow to simmer 15 minutes, until softened.
Chop the chives and pan-toast the seeds.
Assemble your vegetables on your pastry dough. Sprinkle with salt and pepper, seeds, chives, and cheese, if you'd like. Bake for another 15 minutes, and you're done!
Enjoy!
Photo & Recipe via Emilie & Lea.
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