Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

This comes from who sadly is no longer on FA :/

******************************

Original link is no longer available

Here's a savoury sensation that full of great vegetables, soft and smooth to eat from the kitchens of libragon

******************************

Sooo after so much time I will upload something I've done on Chef School and I tried it on my home! xD

Ingredients:

200gr. flour
100gr. butter
1 egg

For the filling:

1 finocchio (fennel bulb)
1 leek
1 large onion
1 zucchini

For the royal creme:

195gr. creme
105gr. milk
3 eggs

Plus some parmesan cheese for the crust


We add in a bowl the butter and the flour and we mix with our hands. Then, when the mixture will be nothing but crumbles, we add the egg and we mix again until we have a nice ball of dough. Add some water if needed. We let it to rest for half an hour and then with a rolling pin we roll the dough until it gets flat but not too thin.

We place it over the tarte plate that we've previously greased it with some butter and we gently press it on the sides. We bake it for a quarter or so. NOTE: before baking we add some weightings or fill the tarte with rice. This prevents our crust from swelling. Meanwhile we chop our vegetables in thin slices, we place them in a fry pan and we cook them a little bit. When we get our crust out of the oven, we fill it with our vegetables.

On another bowl we add the cream, the milk and the eggs and we whisk vigorously. When all the ingredients become one, we pour the cream over our tarte and we sprinkle with parmesan cheese until covered. We bake it for 20-30 minutes on 180oC

Served hot!

******************************