Vegetable Tart

Vegetable Tart

Beautiful Vegetable Tart.

Today I will share with you the beauty of the beautiful! Many do not understand, why spend so much time and effort into simple, in fact, things, and here I do not agree 🙂 First of all, it’s beautiful (with) 🙂 Second and third, etc. I find it interesting to confuse such pieces and in general I thrill when food is not only delicious, but also see the. first paragraph 🙂

You will need:

Dough:
Flour — 1.5 cups
vegetable oil — 1/3 cup
white wine — 1/3 cup
salt
By the way, replaced 1/3 wholegrain flour — useful. 🙂 From this count of the test I went 5 averages Tartu 12-14 cm in diameter.

The bottom of the Tartu I missed a mixture of:
goat cheese 2-3 tablespoons,
fat sour cream 1 tablespoon and
Dijon mustard — 1-1.5 tsp

Carrots and zucchini for stuffing

How to cook:

1. Normally, I try to give a recipe in grams, but then you can do the sensations, the dough should be elastic enough to succeed, but supple and pleasant to use. Remove the dough in the fridge for 30 minutes and during that time thinly sliced vegetables with the help of vegetable peelers 🙂

2. In my Tartu was carrots and zucchini — just like, as well as beautiful, huh ?! 🙂
Blanch vegetables I did not, in principle, I like them al dente, but if you wish — boil carrot shavings straight 1 minute in boiling water, it will be more convenient, and almost to collapse (!).

3. Now pull out the dough, cut out the foundations laid in shape.
Bottom Tartu coat with the cheese mixture can still be a bit before laying out the spiral sprinkle with mint (fresh or dry) — will also be good 🙂
Is twisted into a spiral of vegetables, it is more convenient to do it directly on the table, then take the spatula and transfer to a substrate.

4. Top the vegetables with olive oil to grease, salt and pepper, send it in the oven at 180-190 grams (convection) for 30-40 minutes.
During this time, the dough perfectly propechetsya and vegetables do not have time to skukozhilas 🙂

As the «ribbons» very lovely here behaved chervil, I add some touch of freshness 🙂

Bon Appetit!

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