Vegetable Tart

Summary

Ingredients

For the shortcrust pastry:

• 185 g flour
• 100 g butter, cold
• 1 teaspoon salt
• 1 egg (s)

For the filling:

• 125 g mozzarella
• 125 g parmesan cheese
• 200 g sour cream or sour cream
• 1 teaspoon salt
• pepper
• nutmeg
• paprika powder
• Cayenne pepper

For the vegetables: (vegetable spiral)

• 2 zucchini
• 1 m. Eggplant (s)
• 3 large carrot (s)
• 2 red pepper (s)
• salt and pepper

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Instructions

1. For the shortcrust pastry, knead the flour, butter, salt and egg into a smooth dough.
2. Grease a 24 cm tart pan with baking spray and roll out the dough a little larger than the form used. For this you use a little flour so that the shortcrust dough does not stick to the surface. Place the rolled out dough on the mold and press it down. You can cut off the excess with a knife. Place the tart pan with the shortcrust pastry in the refrigerator for approx. 30 minutes.
3. Then pierce the shortcrust pastry thoroughly with a fork and blindly bake it for about 10 minutes at 175 ° C top and bottom heat, until the edges are lightly browned. Blind here means that a baking paper is placed on the dough and legumes such as B. Peas are filled into the mold. This means that the dough cannot rise too much when baking. After baking, put the shortcrust pastry base aside and prepare the filling.
4. For the filling, cut the mozzarella into very small pieces. Grate the parmesan and stir together with the sour cream and the spices. Then season to taste. Pour the cheese filling into the pre-baked tart and smooth it out.
5. For the vegetable spiral, cut the vegetables into thin strips. I recommend you to use a vegetable peeler or a vegetable slicer. The strips should be of a similar height. That`s why one or the other vegetable has to be halved.
6. Preheat the oven to 175 ° C top and bottom heat. Alternately roll up the vegetable slices tightly. For example, start with an aubergine strip, roll it up tightly and then wrap it with a zucchini strip or a strip of carrot. Alternately roll up the strips to create a nice color pattern. I start with the core and then press it lightly in the middle of the cheese mass and then work my way outwards.
7. Season the finished spiral with salt and pepper. Bake in the oven on the lowest setting for about 40 - 45 minutes. If the vegetables get too dark, cover with aluminum foil and continue baking.