This Vegetable Tart with a quick brioche dough makes a sumptuous crust for this unusual Tart. This version o brioche is very easy and has the advantage that it can be made the day before and refrigerated, wrapped in cling film, overnight.
Fold the top edge of the dough rim over the filling to form a border. Let rise in a warm place for about 30 minutes until puffed up. Bake for 40 to 50 minutes until the brioche case is golden brown and the custard set.
Serve hot or at room temperature.
First, here is the list of the different ingredients you will need to prepare the Vegetable Tart that serves 6 to 8
- 1 1/2 tsp dried yeast
- 250 g or 9 oz strong plain flour ( more if needed)
- sald and pepper
- 7 free range eggs
- 215 or 7 1/2 oz unsalted butter, softened
- 4 carrots, cut in julienne
- 500 g or 1 big pound mushrooms, thinly sliced
- 2 turnips cut in julienne
- 6 spring onions, trimmed and finely sliced
- 250 ml or 9 oz double cream
- 1/4 tsp grated nutmeg