1 pack of AlterVcon
1 round shortcrust pastry case
4 eggs + 1 egg yolk
20 cl cream
50 g four cheeses or grated gruyere cheese
Freshly ground black pepper
Step by step:
1. Heat the oven to 220ºC, if possible in forced air mode, mix the cheese, eggs and cream in a bowl, add salt and pepper and whisk.
2. Cut the AlterVcon into pieces approximately 1 cm wide and add them to the cream.
3. Grease the mould with a knob of butter or a little sunflower oil. Cover it with the pastry, prick it with a fork and cover it with the baking paper used to pack the pastry. Then cover the paper with ceramic baking beans or raw chickpeas or rice so that the pastry does not lose its shape during pre-baking.
4. Pre-bake the pastry for 10 minutes in the middle part of the oven. Then take the mould out of the oven, wait a couple of minutes before removing the paper with the baking beans and next pour the cream into the pastry.
5. Bake for 30-40 minutes in the middle of the oven.
• Serve with a green salad seasoned with salt, pepper and extra virgin olive oil.
• You can make this typically French tart with vegan cheese and vegan oat, rice or coconut cream and also replace the eggs with vegan egg powder mix.
• In France, it is usually served directly from the mould as they traditionally use a porcelain mould to make this recipe.
• You can vary the garnishes, you can use sliced mushrooms sautéed with a little onion, you can replace the gruyere with other cheeses, and you can make it with spinach which has been completely drained by pressing it after cooking.
• The pastry can also be mille-feuille and you can even make it without pastry.
Beech-smoked, with the texture and flavour of animal bacon but very healthy nutrition values. Made from soya, cereals, egg and olive oil.
Perfect for making tasty vegetarian AlterDishes such as pasta, pizza, salads, sandwiches...
Source of protein, vitamin B12 and iron.
|NUTRICION DETAILS||PER 100 G|
|ENERGY VALUE||846 KJ / 202 KCAL|
|OF WHICH SATURATED||1.8 G|
|OF WHICH SUGARS||0.9 G|