Tarte aux légumes

Chef Philippe’s selected vegetable tart combines steamed courgette, carrot, onion, red pepper and peas with a separate leek-and-lardon preparation. An egg-and-liquid-cream filling, grated cheese, chives and olives bring these ingredients together in a shortcrust shell.

Courgettes, carrots and onion are peeled and cut into rounds, while red pepper is diced. They steam with the peas; separately, thinly sliced leek whites sweat gently in butter with a poultry-stock cube, lardons, garlic and chopped parsley.

Four eggs are whisked with liquid cream, salt and pepper for the filling. Prepared shortcrust pastry lines a buttered and floured tart tin, then bakes with weights to keep the base flat.

The vegetables fill the baked shell and the egg-and-cream mixture pours over them. Grated cheese, chives and sliced olives cover the top before further baking gives the tart a light golden finish.

The recipe plates the tart with green leaves, represented here by its rocket option. The selected filling includes lardons and poultry seasoning alongside the several vegetables.