Vegetable and cheese tart

Ingredients for 4 servings:

• 250 g flour
• ½ tsp salt
• 5 tbsp oil
• 20 g yeast, fresh
• 375 g cauliflower
• 250 g carrot(s)
• 100 g cheese (raclette cheese)
• 1 bunch of spring onions, cut into rings
• ½ bunch chervil
• 3 m.-sized eggs
• 200 g cream
• salt and pepper
• 250 ml water
• Fat for the mold
• Flour for the work surface and the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place flour, 1/2 teaspoon salt, and oil in a mixing bowl. Dissolve the yeast in 250 ml water, add to the flour, and knead into a smooth dough. Cover and let rise in a warm place for about 30 minutes. Clean the cauliflower and divide it into florets. Peel the carrots and halve them lengthwise. Cook the carrots in boiling salted water for about 10 minutes, then add the cauliflower after 5 minutes. Remove from the bowl and let cool. Knead the dough again and roll out on a floured surface into a rectangle measuring 25 cm x 33 cm. Place the dough in a greased and floured 19 cm x 27 cm baking dish, pressing the edges firmly into place. Spread the cauliflower and carrots in the dish. Cover and let rise for another 15 minutes. Grate the cheese. Clean the spring onions and slice them into rings. Finely chop the chervil. Whisk the eggs with the cream and season with salt and pepper. Stir in the cheese, spring onions, and chervil and pour into the dish. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C) for about 35-40 minutes. Toast the almonds in a dry pan until golden brown. Pour over the finished tart and serve.