Step by Step Instructions

Step 1

Preheat the oven at 220ºC. Brush some oil on the tart mold and cover with the puff pastry.

Step 2

Use the fork to poke some hole at the bottom.

Step 3

Spray some oil and place the parchment paper on top. Add some rice to cover and blind bake for 25 minutes until slightly golden brown.

Step 4

Peel and thin slice the carrot. Thin slice the yellow squash, zucchini and eggplant.

Step 5

Place the sliced vegetable in salt water to prevent turning brown.

Step 6

Separate the egg yolk and egg white. Add the whipping cream and milk in the egg yolk. Season with salt, white pepper, nutmeg and whisk together.

Step 7

Remove the parchment paper off the tart.

Step 8

Form the vegetable into a flower shape and place it over the tart.

Step 9

Sprinkle the cheese between the flowers and pour the egg mixture in the tart. Sprinkle some salt, white pepper, nutmeg and cover with foil.

Step 10

Reduce the oven to 175 ºC and bake it for 40 minutes or until the egg is set. Ready to serve.