Green sauce tart
Instructions
Private artichokes of stems and tough outer leaves, cut the tips and soak them in water acidulated with lemon juice.
Peel and clean all other vegetables.
Grease a mould from tart with 25 cm of diameter.
Roll out the dough with lightly floured rolling pin and rivestitene the mold.
Heat the oven to 200° c (thermostat 6).
Thin sliced courgettes and sliced onions.
Keep them aside.
Boil in a pot with salted water all other vegetables, drain them carefully when they hold.
Thinly slice the carrots and chopped artichokes, beans.
In a pan add the onion and fry with butter for a few minutes, join the raw Zucchini and boiled mixed vegetables, season with salt and pepper, seasoning and cook for ten minutes to vivacious fire stirring occasionally.
Remove from heat, add the oregano and let cool.
In a bowl, beat the eggs with salt, grated Parmesan cheese.
Add the cold milk and a pinch of grated nutmeg, pour the mixture over the vegetables and stir gently.
Pour the mixture on the dough and bake in oven for 35 minutes.
Baked and served warm or cold.
This tart is a great dish and vegetables and alternative for those who want to serve a delicate vegetarian menu.
Ingredients and dosing for 6 persons
- 300 g of pectin
- 1000 g of vegetables (artichokes, carrots, peas)
- 50 g of butter
- 30 g of grated parmesan cheese
- 2 eggs
- 1 glass of milk
- 1 tablespoon of oregano
- 1 pinch of nutmeg
- 1 lemon (juice)
- Salt
- Pepper