I used to make my own short crust, two at the time so I have always one spare in the freezer for emergencies. I had one frozen for sometimes now, and thought it might be time to use it before it becomes inedible. I am more into savoury tarts, so vegetable tart it will be!
Ingredients for 6 to 8 portions:
- 1 short crust
- 2 courgettes
- 2 tomatoes
- 1 shallot
- 150 g of canned tuna (drained weight)
- 20 cl of crème fraîche (you can use low fat)
- 3 eggs
- 1 tablespoon of mustard
- 100 g of grated cheddar (or gruyere)
- A few basil leaves chopped
- Herbes de Provence (optional)
- Salt, pepper
- Preparation: 25 mins
- Cooking: 30 mins
- Rest: none
1- Preheat the oven at 200 Celsius degrees. Roll out the pastry and line a greased tart tin (26 cm diameter). Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Spread the mustard evenly, and crumble the tuna all over it.
2- Chop the shallots and put them in a hot pan over medium heat for a few minutes, and set aside.
3- Wash the courgettes, slice them finely and cook them until golden with a little bit of oil (I use 1 teaspoon of oil only) and set them aside. Slice the tomatoes.
4- Spread the shallots evenly over the tuna, then the tomato and courgette slices, alternating them.
5- Beat the eggs with the crème fraiche, the basil, herbes de provence, salt and pepper, and pour over the tart. Sprinkle the cheese all over.
6- Put the tart into the oven for 30 minutes, and dig into it while it is warm. I like it with a fresh simple salad.