Vegetable tart

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A tart full of flavors and aromas. No one can say no to such a tart, even small children who find it difficult to eat vegetables.

For a pan about 27 points

For the dough

  • 100 g butter
  • 180 g flour
  • 1 egg yolk
  • half a kg of salt
  • 1 cup water

To make our dough, all the ingredients must be in cold form. The butter should be cold and cut into very small cubes. We mix our ingredients in a bowl and then on our counter. We open it and place it in our pan.

Pierce it with a fork and put the pan in the fridge for about half an hour.

Once half an hour has passed, put an oil paste on the dough and put weight (legumes or rice, etc.) and bake it in a preheated oven for about 25 minutes. After 25 minutes, remove the oil paste by weight and bake for another 15-20 minutes until golden brown.

For the stuffing

  • 1 onion
  • 1 leek
  • 3 colored peppers
  • 4-5 mushrooms
  • 1 zucchini
  • 2 beaten eggs
  • 100 g grated feta
  • 100 g grated cream cheese
  • 100 g smoked grated cheese
  • a pinch of thyme
  • a pinch of oregano
  • a little olive oil
  • Salt Pepper

Finely chop our vegetables Saute them in a pan until their liquids are gone. Remove from the heat, wait for it to become lukewarm and add our cheeses and eggs. Pour the mixture into our pan and sprinkle our herbs on top.

Bake our tart for 20 minutes in a preheated oven until golden brown.

When it is ready, take it out of the oven and let it set for 10 minutes and then cut it.

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