Mushroom and heirloom vegetable tart

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A super tasty and quick recipe with just a few ingredients...

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Preparation

Preheat oven to 180°C
Faire revenir l’oignon dans l’huile 3–4 min, jusqu’à ce qu’ils soient translucides.
Add the parsnips and mushrooms, sauté for 8–10 minutes.
Season with thyme, nutmeg, salt and pepper.
Line the baking tin with the pastry and prick the base.
Spread the vegetables and goat's cheese over the pastry.
Beat the eggs with the cream, add salt en pepper, pour over the filling.
Enfourner 30–35 min, jusqu’à ce que la pâte soit dorée et l’appareil soit bien cuit.
Leave to cool; it tastes even better when slightly warm.

Ingredients

4 people

✔️ 1 puff pastry pastry (or quiche pastry)
✔️ 1 parsnip (150 g)
✔️ 1 small yellow onion
✔️ 150 g mushrooms
✔️ 100 g goat's cheese with truffles
✔️ 3 eggs
✔️ 150 ml of fresh cream or plant-based cream
✔️ 1 tablespoon olive oil
✔️ 1 sprig of thyme (or 1/2 teaspoon dried)
✔️ 1 pinch of nutmeg (optional)
✔️ Salt and pepper