Preparation time: 45 minutes + 1 hour in the fridge

Tart has the following ingredients: 250g flour, 120g butter, 1 teaspoon salt, 120ml of cream from Transylvania Lactate.

The in-season vegetables filling:

• For the in-season vegetable filling we used: tomatoes, mushrooms, zucchini, onion, parsley, in different quantities, three eggs and 150g of cream from Transylvania Lactate. I fixed the composition with salt and pepper to taste.

Mix the flour with salt and butter. Then add the cream until it forms a dough, which you squeeze into a ball, cover it with a plastic wrap and then refrigerate it for an hour.
To prepare the tart I heated the oven to 200 degrees.
Once the dough was out of the fridge, I put it on a surface dusted with flour and I thinned it to a 25cm disk, large enough to fit in the big oven tray. Then I placed the dough disk on baking paper in the tray. I put the composition in the middle of the dough, leaving a margin of 2 – 3cm, I turned it inward and anointed it with egg yolk. The tart bakes in about 30 minutes; left in the oven until browned and the composition is settled.