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Ingredients
Tart with Peppers and Zucchini
- Ingredients
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter
- 1 egg
- 2 yellow Bell pepper
- 2 Zucchini
- 2 yellow onion
- 200 grams Feta
- Pastry flour (for working the dough)
- butter (for the mold)
- 2 sprigs thyme
- 2 Tbsps olive oil
- freshly ground peppers
Mix the flour with the salt, mound up on a work surface and make a well in the center. Distribute small pieces of butter around the flour, beat the egg and pour into the center. Mix all ingredients with a pastry knife until crumbly and knead everything quickly into a dough. Shape into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Meanwhile, rinse the vegetables. Cut the peppers in half, remove the seeds and ribs and cut into 1.5 cm (approximately 1/2 inch) cubes. Cut the zucchini into thin slices. Peel the onion, cut in half and then cut into strips. Crumble the feta.
Rol out the dough on a floured surface to slightly larger than the mold and place into the baking tin, forming an edge, then prick several times with a fork.
Rinse the thyme, shake dry, pluck the leaves from the stems and finely chop. In a pan, heat the oil and fry the vegetables for 2-3 minutes. Season with salt, pepper and thyme. Spread the vegetables on the tart bottom, sprinkle with feta and bake in the preheated oven for 25-30 minutes. Remove from the oven and let cool briefly. Carefully remove from the baking tin and serve cut into pieces.
(Percentage of daily recommendation)
| Calorie | 3,061 cal. | (146 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 196 g | (169 %) | ||
| Carbohydrates | 238 g | (159 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.5 g | (88 %) |