Tarte soufflée aux légumes primeurs, oignons doux confits et fromage blanc
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recette

Soufflé tart with spring vegetables, sweet onion confit and fromage blanc

  • Preparation 30 min
  • Cooking time 40 min
  • For 6 servings

Ingredients

    • 2 carrots 
    • 1 courgette/zucchini 
    • 1 punnet of cherry tomatoes 
    • 2 white onions 
    • 50ml / 3 ½ tbsp olive oil 
    • 500g / 1lb fromage blanc 
    • 2 eggs 
    • 80g / 3oz plain flour 
    • fine salt, ground pepper and nutmeg 

  • Shortcrust pastry

    • 250g / 8 oz / 1 cup flour 
    • 125g / 4 oz butter 
    • 5g / 1 tsp salt 
    • 1 egg yolk 
    • 50 mL / 1,7 fl oz of water 

1/ Cut the butter into small cubes and rub into the flour and salt with your fingertips, until you have fine breadcrumbs. 

2/ Do not work the dough too much, instead knead gently with the palm of your hand. Cover with cling film and place in the refrigerator for 1 hour. 

3/ Peel the carrots, wash the courgette/zucchini and cut into thin strips. 

4/ Immerse the carrots and courgette/zucchini in salted boiling water for 2 minutes, then remove and cool the vegetables in cold water before draining carefully. 

5/ Finely chop the onions and sweat for 5 minutes in a frying pan with the olive oil. Add salt and pepper. 

6/ Grease and flour the inside of the tart dish. 

7/ Roll out the pastry with a rolling pin and place in the dish. 

8/ Sprinkle the onions in the bottom, then arrange the strips of carrots, zucchini and cherry tomatoes on top.