TARTE AUX LEGUMES



200 g (0,44 lbs) carrots - 200 g (0,44 lbs) onion - 1 leek - 1 fennel - 100 g (0,22 lbs) green beans - 4 eggs - 2 tbsp 8% fresh cream - 2 tsp chopped parsley - 2 tsp chopped chives - ½ can of peeled tomatoes - 2 tsp oregano salt/pepper

Preheat the oven th 5 (180°-352). Peel, wash and coarsely grate the carrots. Peel and slice the onion and fennel into julienne strips. wash and chop the green beans.

Coarsely chop them. Blanch the vegetables for 10 minutes in 1.5 liters (50,72 oz) of water. Drain and let cool. beat them eggs.

Add the cream, chives, parsley, salt and pepper. Place the vegetables in a spring-form pan lined with 1 baking sheet.

Pour the previous preparation and put in the oven for 35 minutes. Prepare the coulis, mix the peeled tomatoes, oregano and salt. Unmold the pie on a dish and serve with the tomato coulis.


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