Preparation : 10 min | Resting : - |
Cooking : 40 min | Equipment : |
Difficulty : | Rating : 1 rates |
Download the recipe : | |
3 | eggs |
1 | small courgette |
1 | little turnit |
1 | onion |
chives, thyme sprigs, nutmeg |
|
salt, pepper |
50 | cl of liquid crème fraiche |
1 | carrot |
1/2 | red pepper |
8 | cherry potatoes |
butter |
1 | Wash the vegetables and peel the carrots and onions. |
2 | Grate the carrots, courgettes and turnips in the midi bowl using the 4-mm grater disc. Set aside. |
3 | Replace the grater disc with the 4-mm slicing disc. Slice the pepper and onions. Set aside. |
4 | Break the eggs into the main bowl fitted with the metal blade. Add the snipped chives, cream and nutmeg. Season with salt and pepper. Blend for 30 seconds. |
5 | Butter the tart tin (or cassolettes) and arrange the vegetables on the bottom. Top with the egg mixture. Add the halved cherry tomatoes and scatter with thyme. |
6 | Bake for the amount of time indicated in the table in an oven preheated to 180 °C (gas mark 4). |