A tart with a very tasty and easy to make dough, and a delicious filling of fresh vegetables. This is a dish that you may offer to your family and friends together with a glass of white wine or a cold beer.
2 cups of soft flour
1 teaspoon of salt
2/3 cups of butter
½ cups of cold milk
for the filling:
2 peeled carrots
3 medium-sized zucchinis
the white part of a leek
1 peeled tomato that is cut in cubes
6 medium-sized round mushrooms cut into thin slices
a bit of tarragon (optional)
freshly grounded pepper
1 cup of grated Gouda cheese
½ cups of grated Emmenthal cheese
8 bacon slices cut into square pieces
3 whole eggs
¾ cups of sour cream
We sieve the flour into a bowl that contains the salt and pour the butter into small cubes and start to knead with our fingers until the butter is fully incorporated into the mix. We then perform an opening in the middle of the dough by using a spoon and we pour a tablespoon of cold milk (pour more depending on the flour) and we continue to knead the dough until it looks quite homogenous. Then we put the mix onto a floured surface and knead lightly to give the dough the form of a ball. Then we wrap the dough in plastic wrap and leave in the refrigerator for at least a half an hour in order to rest.
At the same time, we can start preparing the stuffing of our vegetables. Chop all vegetables and sauté in a nonstick skillet (carrots – zucchini – leeks – mushrooms) until they are wilted and all liquids have evaporated. Then remove them from the heat and place then inside a deep bowl. Cut the bacon into small square pieces and sauté it in a pan. Then place it on an absorbent paper and let it cool. Once our vegetables are cool enough, we can add the diced tomato, tarragon, our freshly ground pepper, a little salt, the grated Gouda, the Emmenthal, and the bacon. After we have removed our dough from the refrigerator, we can use our hands or a rolling pin for tarts in order to open and spread it. This is done because we want to pour it onto a pan, but first we also need to open whole on the dough using a fork. Then we may pour the filling into the pie and spread across the surface as evenly as possible.
Finally, mix 3 eggs with 3/4 cup of sour cream and pour over the filling, making sure to cover the entire surface of the filling. Bake in the oven at a temperature of 170 OC for about 3/4 hours (depending on our oven’s performance).
Good luck and bon appetite!