Vegetable Tart with Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 roll (s) puff pastry
- 1 onion (s)
- 1 sweet potato (s)
- 0.5 ½ zucchini
- 2 carrot (s)
- 0.5 ½ roll (s) goat cheese
- 1 clove garlic
- Rosemary, freshly chopped
- turmeric powder
- paprika powder
- oregano
- salt and pepper
- 2 tablespoons oil
- 1 tablespoon flour for the tray
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into slices. Mix with the oil and spices and spread on a baking sheet. Then bake in the oven preheated to 180 degrees for about 15-20 minutes until the vegetables turn light brown in some places. Then take it out and let it cool down.
- Meanwhile, chop the garlic clove and add to the goat cheese with salt and pepper and mix well.
- Line a baking sheet with backpacker and spread the flour on top. Place the edge of a 26-inch cake pan on it and place the puff pastry in the cake pan so that it covers the edge from the inside, can also be irregular, as the dough is then folded. Spread the goat cheese cream on the puff pastry and spread the vegetables in it. At the end, sprinkle some freshly chopped rosemary on the vegetables. Now drape the folded up edges on the edge as desired and remove the cake tin.
- Bake the tart in the oven at about 180 degrees for about 30 minutes, until the edges rise and turn golden brown.
- The tart can be served warm or cold. Once cooled, the batter will firm up a little, making it more pleasant to eat even after reheating.
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