Step 1
Clean and cut the carrots, zucchini and peppers into cubes. Wash the cherry tomatoes
Step 2
Pour plenty of olive oil and the chopped shallot into a large frying pan. Let dry for a few minutes.
Step 3
Add all the vegetables, including the fresh or frozen peas.
Step 4
Cook over high heat for 10 to 15 minutes, stirring occasionally. Meanwhile, shell the eggs in a bowl, add salt, pepper, grated cheese and milk.
Step 5
Whisk to combine everything well.
Step 6
When the vegetables are cooked but still firm and crunchy, add the diced cherry tomatoes.
Step 7
Add the basil and season with salt and pepper
Step 8
Let the vegetables cool, then add them to the eggs
Step 9
Mix and also add the pro vola cubes
Step 10
Line a 24 cm diameter baking tray with puff pastry, spread the filling and fold the ends inwards.
Step 11
Bake the vegetable savory tart at 200°C for about 40 minutes. When the surface is slightly warm, remove it from the oven, let it cool and enjoy it in four.
Storage:
We recommend that you consume the vegetable savory tart as soon as possible. In any case, it can be stored in the refrigerator, wrapped in cling film, for up to 2 days. We recommend that you reheat it for a few seconds in the microwave before serving.
Variations of savory vegetable tart
There are many variations of savory vegetable tart, all delicious. Try some of our original and delicious recipes to bring a different version of the savory vegetable tart each time.
