Vegetable Tart with Radish and Turnip Leaves

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Ingredients

Serves 4

• 7 oz (200 g) flaky pastry
  
• Leaves from a bunch of radishes
  
• Leaves from a bunch of new turnips
  
• 1 large handful rocket
  
• 1 bunch Swiss chard
  
• 1 large handful spinach
  
• 2 onions
  
• 2/3 tbsp (10 g) butter
  
• 1 glass white wine
  
• 2 eggs
  
• 3/5 cup (15 cl) thick crème fraîche
  
• Salt and black pepper
  
• 2 tsp (5 g) grated nutmeg

Preparation

• Wash the vegetables, and then peel and finely chop the onions
  
• Bring a large saucepan of water to the boil and add the rocket, Swiss chard, radish and turnip leaves and the spinach. Blanch for 1 minute
  
• Drain
  
• Melt the butter in a frying pan and add the onions
  
• Add the white wine and reduce
  
• Add salt and pepper and continue to reduce
  
• Add all of the leaves and turn off the heat
  
• Roll out the pastry and put it in a tart pan. Pour the onion and vegetable mixture on top and bake in the oven for 15 minutes
  
• Beat the eggs lightly with the cream, flavored with the nutmeg
  
• Put back in the oven for another 10 to 15 minutes, long enough for the mixture to firm up but not become too hard
  
• Serve warm or cold.

Suggestion

Suggested drink or wines