John Myers
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Vegetable Tart
The perfect vegetable tart recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Wheat flour
- 100 g Soft butter
- 0,5 tsp Sea-Salt
- 5 tbsp Water
Filling 1:
- 150 g Ricotta
- 50 g Edam, coarsely grated
- 1 Teaspoon (level) Chopped rosemary
- 1 pinch Freshly grated nutmeg
- Sea salt and pepper to taste
Filling 2:
- 2 Pc. Zucchini fresh
- 2 Pc. Carrots
- 1 Pc. Eggplant fresh
- 1 tbsp Olive oil
- Sea salt and pepper to taste
Dough:
- First knead the flour, margarine, water and salt into a dough and leave to rest for about 1 hour in cling film in the refrigerator.
- Grease a 26 mm diameter springform pan with butter or margarine and roll out the dough so that you get an edge of 2-3 cm in the form.
Filling 1:
- Now mix the ricotta, rosemary and grated cheese, season with salt, pepper and nutmeg and distribute the mixture evenly on the dough.
Filling 2:
- Cut the vegetables lengthways into thin slices with a slicer or sharp knife. Cut the aubergine slices lengthways again so that they are about the same size as the carrots and zuccini.
- Now place the slices in a circle upright in the mold from the outside in, making sure that the shell of the aubergine is on top for a nice look.
- Brush the edges of the vegetables with oil and season with salt and pepper. Place in the middle of the oven and bake at 200 ° C for approx. 45 minutes.
- Not only looks good, it also tastes very good.
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