This Vegetable Tart with a quick brioche dough makes a sumptuous crust for this unusual Tart. This version o brioche is very easy and has the advantage that it can be made the day before and refrigerated, wrapped in cling film, overnight.
First, here is the list of the different ingredients you will need to prepare the Vegetable Tart that serves 6 to 8
- 1 1/2 tsp dried yeast
- 250 g or 9 oz strong plain flour ( more if needed)
- sald and pepper
- 7 free range eggs
- 215 or 7 1/2 oz unsalted butter, softened
- 4 carrots, cut in julienne
- 500 g or 1 big pound mushrooms, thinly sliced
- 2 turnips cut in julienne
- 6 spring onions, trimmed and finely sliced
- 250 ml or 9 oz double cream
- 1/4 tsp grated nutmeg
Now, here are the different steps you will have to follow to make the Vegetable Tart with a 50. minutes preparation time and 40 minutes cooling time
For the dough, sprinkle the yeast over 2 Tbsp warm water in a bowl and let stand for 5 minutes. Oil a medium bowl. Sift the flour on to a work surface with 1 tsp salt. Make a well in the center and add the yeast and 3 eggs. Work the ingredients until thoroughly mixed. Draw in the flour and work into the other ingredients with your fingertips to form a smooth dough. Add more flour if it is sticky.
Place the dough on a floured surface and knead for about 10 minutes, lifting it up and throwing it down until it is very elastic. Work I more flour as necessary so it is slightly sticky but peels easily from the work surface. Add 125 g or 4 1/2 oz of the butter and pinch and squeeze to mix it into the dough. Knead for 3 to 5 minutes until smooth again. shape into a ball and put into the oiled bowl. Cover with cling film and chill for about 1 hour.
Melt the remaining butter in a pan. Add the carrots and cook gently for about 5 minutes, stirring occasionally.Add the mushrooms and turnips and season with salt and pepper. Cover with a lid and cook for about 10 minutes until tender, stirring occasionally. Remove from the heat, add the spring onions and season.
Heat the oven to 200°C or 400 F and butter a flan dish. Play the dough mon a floured surface and lightly knead it to knock out the air. Roll out to a round, larger than the dish. Line the dish and spread the vegetable mixture in it. Whisk together the cream, salt, pepper, nutmeg with the remaining eggs and pour over the vegetables.
Fold the top edge of the dough rim over the filling to form a border. Let rise in a warm place for about 30 minutes until puffed up. Bake for 40 to 50 minutes until the brioche case is golden brown and the custard set.
Serve hot or at room temperature.
