Base:
200 g flour
80 g cold butter
1 egg
5 tbsp milk
Pinch of salt
Filling:
100 g crème fraîche
100 g sour cream or sour cream 10%
1 egg
Salt & pepper
2 - 3 zucchinis green
2 - 3 turnips yellow / red
Activator for vegetables (salt-sugar mixture in a ratio of 5:1, 12 g/kg vegetables)
1 bay leaf
1 clove of fresh garlic
20 g butter
2 shallots
40 ml white wine
Preparation
Heat the MONOLITH grill to 180°C.
Finely chop the shallots and sauté in butter until translucent. Flavor with bay leaf and garlic. Salt lightly, remove the aromas, deglaze with wine, season with nutmeg and then leave to cool. Mix the stock with the crème fraîche, sour cream and egg. Season to taste with salt, pepper and nutmeg.
Butter the tart tin and sprinkle with almonds or nuts. For the base, knead all the ingredients into a smooth dough with a little patience, place in the tin without pressing firmly and leave to cool in the fridge for 30 - 45 minutes.
Then pour in the egg and crème fraîche mixture and spread evenly.
Slice the vegetables thinly lengthways by 2.5 mm on the Berkel. Slice the turnips thinly too. Cut everything in half lengthways, season with the activator and leave to soak for 5 minutes.
Alternate the activated vegetable strips in the egg and crème fraîche mixture and bake indirectly at 180°C on the grill rack with a pizza stone in place for approx. 40 minutes until the egg mixture has set.
