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Veggie tart with goats’ cheese

4 servings 25 minutes 35 minutes


  • 200 g of IQF Goat Cheese crumble
  • 1 shortcrust pastry
  • 2 eggs
  • 10 cl whipping cream
  • 200 g of green courgettes
  • 100 g of yellow carrots
  • 200 g of carrots
  • Salt and freshly-ground pepper


Preheat the oven to 180°C.
Rinse and dry the vegetables.
Cut them lengthwise into long, thin ribbons with a peeler or a mandoline.
Line the tart dish.
Roll the strips up to form a flower.
Arrange them on the pastry base.
Mix the Goat Cheese crumble with the beaten eggs and the cream.
Season with salt and pepper, then pour over the vegetable flowers.
Bake for 35 minutes.

Recipe made with IQF :

Goat’s Cheese crumble – Unripened

Pieces of creamy goat's cheese with a string and classic clean flavour.