Summer vegetable & mustard tart

Difficulty 1/5

Prep : 30 min •  Oven: 40 min • Recipe by Lolo et sa Tambouille.

  • -1 ready-rolled puff pastry
  • -2 small red peppers
  • -1 small yellow courgette
  • -6 small cherry tomatoes
  • -1 clove of garlic
  • -200 g cream cheese (like saint Môret or Philadelphia)
  • -1 Egg
  • -1 tbsp Moutarde à l’ancienne (wholegrain)
  • -Parmesan shavings
Summer vegetable & mustard tart

  1. 1Unroll the pastry and line a tart mold or pie plate. Prick all over with a fork.
  2. 2Finely chop the garlic. Wash the red peppers, remove the seeds and the white pith. Cut into strips and set aside. Wash the yellow courgettes and cut into small cubes.
  3. 3Fry the chopped garlic in a pan with 1 tbsp olive oil for 2 minutes. Add the red pepper strips, then the courgette cubes. Cook everything together until the vegetables start to melt (takes about 20-25 minutes). Stir regularly.
  4. 4In the meantime, halve the cherry tomatoes. Preheat the oven to 180 °C.
  5. 5Spread the mustard evenly over the pastry. Spread the cooked vegetables over the tart dough.
  6. 6Place the cream cheese and eggs in a bowl and whisk well. Spread evenly over the vegetables.
  7. 7Finally, place the cherry tomato halves on top with the cut side facing up and press them in lightly.
  8. 8Sprinkle with a few parmesan shavings.
  9. 9Bake for 35-40 minutes.
  10. 10The vegetable tart is best served lukewarm and with a green salad.
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