John Myers
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Vegetable Spiral Tart
The perfect vegetable spiral tart recipe with a picture and simple step-by-step instructions.
Shortcrust:
- 250 g Flour
- 125 g Cold butter
- 1 tsp Salt
- 1 Pc. Egg
- 2 tbsp Water cold
Cream:
- 150 g Creme fraiche Cheese
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 1 tsp Dried basil
- 150 g Cheddar cheese
- 1 Pc. Egg
Covering:
- 2 Pc. Zucchini
- 2 Pc. Carrots
- 2 Pc. Eggplant
Vinaigrette:
- 1 bunch Parsley
- 4 tbsp Apple Cider Vinegar
- 2 tbsp Sunflower oil
- 1 tbsp Honey
- 1 pinch Salt
- 1 pinch Pepper
Shortcrust:
- Knead the flour with the butter, salt, egg and, if necessary, with the cold water. Chill the dough for 30 minutes.
- Then roll it out about 3 mm thin on a floured work surface, this is best done with wooden dough as a spacer. Line a greased tart pan with it and cut away the edges. You can bake another tart from the remaining dough, freeze the dough or bake tartlets.
- Freeze the dough in the pan for about 15 minutes to keep it in shape while baking.
- Cut the baking paper round, it should be a little larger than the tart. Place the parchment paper on the dough and fill it with lentils or other legumes. The tart is now baked “blindly”, which means that the dough cannot rise during baking because of the pulses.
- Pre-bake the tart dough for about 10 minutes at 200 ° C top / bottom heat. Remove the legumes and the baking paper (you can continue to use the legumes as normal).
Cream:
- Mix the crème fraîche with the salt, pepper, dried basil, the freshly grated cheddar and the egg and pour the cream onto the tart batter.
Covering:
- Chop the vegetables into very fine strips and cut them about 3-4 cm wide. Now roll the first strip into a snail and place the snail in the middle of the cream. Place the remaining vegetable strips around them. Bake the tart for another 45 minutes at 180 ° C top / bottom heat.
Vinaigrette:
- Finely chop the parsley and mix it with the vinegar, oil, honey, salt and pepper. Serve the tart with the vinaigrette.
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