Vegetable tart

Name: Vegetable tart
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 280 g wheat flour; 120 g butter; 1 tsp salt; 1 tsp sugar; 1 pcs egg; portion cold water; 2 pcs eggs; 150 ml cream; 150 g grated hard cheese; to taste salt; to taste ground black pepper; 2 tbsp sunflower oil; to taste seasonings; 1 pcs carrot; 1 pcs squash; 1 pcs zucchini

Shortcrust pastry tart with vegetable filling and a cheese base.

Total: 1 h 50 min
Servings: 6
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 450
Protein: 15 g
Fat: 25 g
Carbs: 45 g

Ingredients

for 6 servings

wheat flour280 g
butter120 g
salt1 tsp
sugar1 tsp
egg1 pcs
cold waterportion
eggs2 pcs
cream150 ml
grated hard cheese150 g
saltto taste
ground black pepperto taste
sunflower oil2 tbsp
seasoningsto taste
carrot1 pcs
squash1 pcs
zucchini1 pcs

Method

6 steps

For the dough, mix the flour, salt, and sugar. Add the cold cubed butter and rub with your hands until crumbly. Add the egg and gradually pour in cold water, kneading the dough. Form into a ball, wrap in plastic wrap, and place in the refrigerator for 30 minutes.
Preheat the oven to 190°C. Roll out the dough and place it into a baking dish, forming edges. Bake the tart base for 15 minutes.
While the base is baking, prepare the filling. Slice the carrot, squash, and zucchini into thin spirals or slices. Mix the vegetables with oil, salt, pepper, and seasonings to taste.
For the cheese base, beat 2 eggs with cream, add the grated cheese, and mix.
Remove the base from the oven. Spread the cheese mixture onto the crust, then carefully arrange the vegetables in a spiral on top.
Brush the vegetables with a small amount of oil. Bake the tart for another 50 minutes at 190°C until golden brown.