Ruinart Brut x Seasonal vegetables and goat cheese tart | Recipe by Valérie Radou | Maison Ruinart

Preheat the oven to 400°F (200°C).

Roll out the puff pastry and fit it into a tart pan, trimming the edges.

Prick the bottom of the pastry with a fork and chill in the refrigerator for 15 minutes.

Slice the zucchini, bell peppers, and red onion into thin strips.

Heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.

Add the sliced vegetables to the skillet and cook until slightly softened, about 5-7 minutes.

Stir in fresh thyme, salt, and black pepper, then remove from heat.

In a bowl, whisk together the egg, heavy cream, and mustard until smooth.

Spread the sautéed vegetables evenly over the pastry crust.

Crumble goat cheese over the vegetables, then pour the egg mixture on top.

Sprinkle grated parmesan cheese over the tart.

Bake in the preheated oven for 25-30 minutes, until the tart is golden and set.

Remove from the oven and let cool for 5 minutes.

Drizzle with balsamic vinegar before serving.

Slice and serve warm or at room temperature.

Spice Level:

Dietary

Allergens