Vegetable Tartlets

Ingredients

• 300 g flour
• 150 g cold butter
• 1 pinch salt
• 1 egg
• 250 g cauliflower
• 1 red bell pepper
• 50 g sugar snap peas
• 1 small onion
• 1 Garlic clove
• 4 eggs
• 150 g crème fraîche
• 2 Tbsp grated Parmesan
• 1 tsp curry powder
• Salt
• freshly ground pepper
• chopped chives for garnish
• 125 g shredded Emmental cheese
• 1 tsp oil

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut the cold butter into small pieces and distribute around the well. Add the egg, about 50 ml lukewarm water, and use a knife to cut through everything until small dough crumbs form. Quickly knead by hand into dough, divide into four portions, shape each into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   For the filling, clean and wash the cauliflower, break into small florets and blanch in boiling salted water for about 2 minutes. Remove, shock in cold water and drain. Wash the bell pepper and slice into thin rings, removing seeds and stem. Peel and finely chop onion and garlic. Sauté in oil until translucent, then add sugar snap peas, cauliflower and bell pepper and mix well. Season with salt and pepper. Whisk the eggs, stir in crème fraîche, Parmesan and curry, seasoning again with salt and pepper.

3. 3.

   Roll each dough portion between two sheets of parchment paper to a size slightly larger than the tartlet tins. Grease the tins and line with dough. Blind bake on the middle rack of a preheated oven at 200 °C for about 10 minutes, then remove and let cool slightly. Spread the vegetable mixture over the dough, pour the egg‑crème sauce on top, sprinkle with cheese and bake in the oven for another 15–20 minutes until golden. Serve sprinkled with chives.