Mother's Day vegetable tart

Ingredients

For 6 servings

• •2 2 Broken paste(s)
• •1 1 Courgette
• •2 2 Tomato(s)
• •2 2 Carrots
• •1 1 Red pepper(s)
• •1 1 Yellow pepper(s)
• •1 1 Red onion(s)
• •2 2 garlic pod(s)
• •20 cl 20 cl Fresh cream
• •2 2 Egg(s)
• •100 g 100 g Grated cheese
• •2 c. à soupe 2 tablespoons Olive oil
• •1 c. à café 1 c. Herbes de provence

Method

1. 1.Preheating the oven
2. 2.Preheat your oven to 180°C so it is warm when baking the pies. Meanwhile, remove all the ingredients on the work plan to save time and work more comfortably. Also prepare two pie moulds or two plates covered with baking paper according to the desired shape.
3. 3.Preparation of vegetables
4. 4.Wash the zucchini, tomatoes, carrots, red and yellow peppers carefully, then peel the carrots, red onion and cloves of garlic. Then cut the zucchini into thin slices, sliced tomatoes, carrots into thin slices or slices, bell peppers into strips, onion into fine semi-rounds and chop the garlic.
5. 5.Cooking vegetables in the pan
6. 6.Heat the olive oil in a large skillet over medium heat. Add the red onion and chopped garlic, then let them stir for a few minutes. Then add the carrots, peppers and zucchini. Cook for about 10 minutes to soften the vegetables, then add the Provence herbs. The more fragile tomatoes will be added later on the pies.
7. 7.Preparation of apparatus
8. 8.In a salad bowl, break the eggs and add the cream. Drain the preparation until you get a smooth and homogeneous mixture. Then add some of the grated cheese, keeping a little side for the top. Mix again to distribute the ingredients regularly into the appliance.
9. 9.Mould sanding
10. 10.Roll the two broken pastas and put them in the pie moulds. Press gently with your fingers to make them stick to the edges and bottom. Stitch the bottoms with a fork to prevent them from inflating too much when cooking. If necessary, remove the excess dough on the contours.
11. 11.Tart filling
12. 12.Spread the cooked vegetables over the two tart bottoms in a balanced manner. Then pour the cream and egg-based appliance on the vegetables. Place over the tomato slices harmoniously, then sprinkle the remaining grated cheese to bring a gratiny and gourmet top.
13. 13.Cooking pies
14. 14.Bake the pies in the preheated oven at 180°C for about 35 to 40 minutes. Watch the cooking: the pies must be well-gold, the topping taken and the cheese slightly gratin. If necessary, extend the cooking for a few minutes depending on your oven and the thickness of the vegetables.
15. 15.Rest before service
16. 16.At the exit of the oven, let the pies rest for 5 to 10 minutes before demolishing or cutting them. This rest period allows the filling to tighten slightly, making service easier. Then serve hot, with a green salad if you want a full and friendly meal.