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Vegetable Tarts

Healthycooking's picture
Ingredients
  Flour 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Salt 1 1⁄2 Teaspoon
  Cold butter 1⁄3 Cup (5.33 tbs)
  Mixed vegetables 1 Pound (Such As Broccoli, Asparagus And Tomatoes)
  Oil 1 Teaspoon
  Whipping cream 3⁄4 Cup (12 tbs)
  Grated nutmeg 1 Pinch
  White pepper 2 Pinch
Directions

Quickly mix the flour, eggs, 1/2 teaspoon of the salt and the butter cut into flakes to make a smooth pastry dough.
Form into a ball, cover and chill.
Cut the peeled broccoli and asparagus into 1-inch pieces.
Divide the broccoli florets.
Quarter the washed tomatoes.
Bring a pot of water to a boil with 1 teaspoon of salt.
Cook the broccoli and asparagus separately in a sieve 3 minutes each, dip in cold water and drain.
Brush 4 tart pans with the oil.
Preheat the oven to 425°.
On a lightly floured surface roll out the dough to a thin sheet.
Lay it in the tart pans, prick with a fork and bake 10 minutes.
Beat the eggs with the cream and season with a little salt, the nutmeg and pepper.
Place the vegetables in the tarts and fill with the eggs and cream.
Bake 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable
Interest: 
Party

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