Yufka Tart with Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 yufka pastry sheets
- Fat for the shape
For the paste:
- 1 medium tomato (s)
- 3 tablespoon tomato paste, unseasoned
- 2 tablespoon ajvar, spicy
- Herbs Provence, dried
For the filling:
- 1 egg (s), size M or size L.
- 3 tablespoon crème fraîche
- 1 cup cheese, grated (Gouda or Cheddar, approx. 200-250 ml cup)
- 0.5 ½ aubergine (s)
- 0.5 ½ zucchini
- 0.5 ½ bell pepper (s)
- 4 sprig (s) thyme, fresh
- Paprika powder, smoked (Paprika de la Vera)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Grease a tart pan or other suitable shape and line it with the Yufka leaves, the broad side should be on the outside. The leaves should overlap slightly and protrude at the edge.
- Core the tomato and cut into small pieces, only use the pulp. Mix the pulp in a universal chopper with tomato paste, ajvar, some dried herbs, salt and pepper to make a puree that is not too moist.
- Cut the vegetables into thin slices or wedges.
- Mix the egg with the crème fraîche in a bowl and fold in some cheese. Salt and pepper everything a little. Add the leaves of 2 sprigs of thyme.
- Distribute the tomato mixture evenly on the base. Alternate the vegetables on top. Pour the crème fraîche mixture evenly over the top, sprinkle with the remaining cheese and thyme and a little paprika da la vera.
- Bake the tart at 175 ° C top / bottom heat for about 25 minutes.
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