Vegetable Tart with Cuajada

Credit: Didier Loire
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Step 1: Tart Bases

Roll out the oil dough thinly and cut 4 circles 4 3/4 inches (12 cm) wide and 4 others 6 inches (15 cm) wide.

Grease the inside of some individual pie pans with lids. Grease the outside of the lids as well. Place the smaller circles on the lids and the bigger ones inside the pots.

Allow a 1/2 inch (1.5 cm) edge and cut off any extra dough. Dock the dough and cover with aluminum foil, fill the inside with dry chickpeas or pie weights so that the dough keeps its initial shape.

Brush egg glaze on the lids, put a clove of roasted garlic in the middle and bake in a 320°F (160°C) oven. Once cooked remove from the mold.

Stalk all the lettuce and sort the herbs. Wash under running water, spin and keep in a cool place.

Step 2: Vegetables

Wash, rinse and drain all the vegetables.

Peel and bias cut the carrots, leaving some tops attached.

Cut away the zucchini blossoms and finely slice the zucchini.

Remove the outer fennel skin and finely slice.

Peel the asparagus, set the top aside and slice finely.

Trim the bottom of the artichokes and remove the choke with a melon baller. Thinly slice the hearts.

Cut the zucchini blossoms into ribbons.

Cut the radishes in thin slices.

Remove the carrot tops.

Peel the turnips and cut in shavings.

Remove the outer layer of skin from the onions.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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