Green vegetable tart

Ingredients for 1 servings:

• 200 g flour
• 75 g butter, cold
• 1 tsp, leveled salt
• 75 ml water, cold, depending on the type of flour more if necessary
• 300 g broccoli
• 400 leeks, approx. 1 stick
• 500 g leaf spinach
• 1 bunch parsley, flat-leaf, chopped
• 1 tbsp Clarified butter, or ghee
• Salt
• pepper
• nutmeg
• 250 g sour cream
• 3 m.-sized eggs
• salt and pepper
• tsp spice mix for kofte
• 300 g cheese (Gouda), young, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

with leek, leaf spinach and broccoli, for 12 pieces

Dough: Put the flour in a mixing bowl and add the butter flakes. Crumble everything with your hands. Add the salt and water and quickly mix to form a soft dough. Place the dough on some plastic wrap, flatten slightly, wrap it up and refrigerate for about 30 minutes. Filling: If using frozen vegetables, cook them in the microwave with a little water and salt, stirring occasionally, until almost al dente. Otherwise, clean the broccoli and divide it into florets. Halve the leek lengthwise, wash it, and cut into half rings. Sort and wash the spinach. Wash the parsley, pat it dry, and chop it finely. Cook the broccoli florets in salted water for about 4 minutes until al dente, then rinse with cold water and drain. Melt the butter in a pan, add the leek rings and sauté over medium heat for about 5 minutes while stirring. Add the spinach, cover, and let it shrink to half its volume. Uncover and cook until the liquid has evaporated. Now add the parsley and season with salt, pepper, and nutmeg. Grease the dish and preheat the oven (top/bottom heat: 200°C; fan: 180°C). Roll out the dough on a floured, smooth surface into a circle with a diameter of approximately 36 cm. Line a 30 cm tart dish with it. Prick several times with a fork. Topping: Mix the sour cream with the eggs, season with salt, pepper, and a little kofte seasoning. Carefully mix the vegetables and pour onto the prepared crust, then pour the topping over the top. Sprinkle with cheese and bake on the bottom rack for approximately 35 minutes. Can be served hot or cold. Tip: The tart can also be baked in single-serve baking dishes.