Easy vegetable tart

People eat meat and think they will become strong as an ox, forgetting that the ox eats grass - Pino Caruso

A mish-mash recipe

Easy vegetable tart to make with ingredients I already have on hand; easier with a ready rolled pastry but I prefer my own shortcrust pastry, really crispy and tasty.

To make with what I have in the fridge/garden: asparagus, chard, carrot, button mushroom, courgette, organic carrot or turnip tops, green beans, leek, bell pepper...

But, for this recipe, not with the following vegetables, don't like it: eggplant, cabbage, endive, spinach, celery, turnip...

Ingredients for 8 servings

Tart tin 30 cm Pyrex

1 homemade vegan shortcrust pastry

2 tbsp grapeseed or rapseed oil*

1 medium onion, sliced

2 grated carrots (or into sticks)

10 button mushrooms, finely sliced

2 small courgettes, into sticks

2 sprigs of fresh thyme or 1/2 tsp dried thyme

1 tbsp chives

1 tbsp mustard

1 tbsp oat cream

1 pinch salt

* I'm going to stop using olive oil :

• first, it is more and more expensive and above all, olive oil scams are proliferating

• if it is not scammed, the study found traces of mineral oil-saturated hydrocarbons and mineral oil aromatic hydrocarbons which can migrate into foods during production and transportation (organic or not)... and it accumulate in the liver and lymphoid system of the body, causing inflammation

Preparation

1. Preheat the oven for tarts (mine is 240° C and with the rack at the bottom).

2. Line the dough in the tart tin previously greased with oil and covered with flour or with a parchment; pierce the bottom with a fork; keep in the fridge for only 5 mins* (with this method, no need to let the dough to relax in the fridge for 30 mins or more, really easy to roll out, and the pastry is crispy).

3. In a large frying pan, add a small amount of oil over a high heat and stir fry each vegetable separately, starting with the onion for 1-2 mins, and set aside.

Same for carrot, mushroom, and courgette.

Then, turn off the heat and toss everything together with salt and half herbs, and let them cool for a few minutes.

4. Over the base of the pastry, add mustard, cream, and spread it evenly with a tablespoon.

5. Add stir fried vegetables and arrange them over the tart, top with the remaining herbs.

6. Bake for 30 mins, then cook for more 5-7 mins, if needed, cover with baking paper at the end of cooking to avoid burning.

Serve with salad (or not).

* only 5-7 mins in the fridge then bring the pastry up to room temperature before baking, to avoid putting a cold glass tart tin straight in a hot oven