Vegetable Tart

Vegetable cakes are one of our favorite recipes, in addition to being delicious, you can make thousands of variations and thus take advantage of leftover vegetables that we always have in the refrigerator. A recipe that will solve more than one lunch or dinner.

Ingredients

200ml cream

2 eggs

1 zucchini

10 cherry tomatoes

1 onion

1 sheet of shortcrust pastry

Salt

Pepper

Cured cheese or parmesan

Extra virgin olive oil

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Elaboration

1. Preheat the oven to 180º.

2. We spread the shortcrust pastry on a mold lined with greaseproof paper.

3. We put weight on the dough, you can use chickpeas or rice and we bake for 10 minutes.

4. Remove from the oven, remove the weight and bake again for 5 minutes.

5. Cut the onion into julienne strips, put our 24cm Professional frying pan on the heat with a little olive oil, heat and fry the onion until soft.

6. Cut the zucchini into not too small cubes, add to the onion once poached, and sauté for a few minutes.

7. Add the washed and whole cherry tomatoes. We sauté for a few minutes.

8. In a bowl we mix the cream, eggs, salt, pepper and beat.

9. We mix the liquid mixture with the vegetables and fill our cake. Grate cheese on top and bake for about 20 minutes or until set.

10. We check with a needle to see if it is ready and take it out.

11. We serve and enjoy this delicacy.

Photographs and recipe by Raquel .