EatSmarter exclusive recipe

Vegetable Tart

with Almonds
Average: 4.8 (5 votes)
(5 votes)
Vegetable Tart

Vegetable Tart - Sooo delicious: Bold, tender filling and crisp crust

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Health Score:
Health Score
9,7 / 10
45 min.
ready in 1 hr 35 min.
Ready in

Healthy, because

Even smarter

Nutritional values

One portion of the vegetable tart provides 60 percent of the daily requirement of vitamin E. It is important as a protective factor for the membranes of all body cells. It also supports the immune system and improves the oxygen supply to the tissues and the fluidity of the blood.

You can be creative when it comes to the topping of the vegetable tart: alternatively, fennel, broccoli, celery or pumpkin make a good base on wholemeal spelt. And instead of almonds, walnut or hazelnut kernels are also suitable.

1 serving contains
(Percentage of daily recommendation)
Calorie354 kcal(17 %)
Protein16 g(16 %)
Fat17 g(15 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage11 g(37 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.9 μg(5 %)
Vitamin E7.1 mg(59 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.5 mg(36 %)
Folate102 μg(34 %)
Pantothenic acid1.7 mg(28 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C37 mg(39 %)
Potassium700 mg(18 %)
Calcium184 mg(18 %)
Magnesium115 mg(38 %)
Iron5 mg(33 %)
Iodine15 μg(8 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2.8 g
Uric acid109 mg
Cholesterol120 mg
Development of this recipe:


small Cauliflower (about 300 grams)
Carrots (each about 100 grams)
Zucchini (about 250 grams)
1 stalk
Leek (about 250 grams)
200 milliliters
150 grams
Spelt flour (plus more for dusting)
½ teaspoon
2 tablespoons
Corn oil (for pan)
100 milliliters
50 grams

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Measuring cups, 1 Pot (with lid), 1 Wooden spoon, 1 Sieve, 2 Bowls, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer, 1 Rolling pin, 1 Fluted tart pan (28 cm diameter), 1 Fork, 1 Fine grater, 1 Large knife, 1 Whisk

Preparation steps

Vegetable Tart preparation step 1

Rinse cauliflower, carrots and zucchini and drain. Peel carrots. Cut cauliflower into small florets.

Vegetable Tart preparation step 2

Dice carrots and cut the zucchini into 1 cm (approximately 1/2-inch) cubes. Halve leek lengthwise, rinse well, drain and cut into 1 cm (approximately 1/2-inch) rings.

Vegetable Tart preparation step 3

Boil vegetable broth in a pot. Add carrots, boil again, cover and cook for 2 minutes over medium heat. Add cauliflower and leek and cook for another 3 minutes.

Vegetable Tart preparation step 4

Add zucchini to pot and cook briefly, then drain vegetables in sieve, collecting broth in a bowl. Allow both to cool slightly.

Vegetable Tart preparation step 5

Meanwhile, mix the flour with ½ teaspoon salt and the baking powder in another bowl. Add 70 ml (approximately 1/3 cup) of cold water and the corn oil. Knead with the dough hook of a hand mixer to form a smooth dough, adding 10-20 ml (approximately 1 tablespoon) of additional water if needed.

Vegetable Tart preparation step 6

Lightly flour the work surface and roll out half of the dough into a round, about 28 cm (approximately 11 inches) in diameter. Roll up dough around the rolling pin.

Vegetable Tart preparation step 7

Grease a tart pan (about 28 cm diameter) (approximately 11 inches in diameter). Unroll the dough over the pan, then press into bottom and up side of pan and prick several times with a fork.

Vegetable Tart preparation step 8

Roll the remaining dough with floured hands into 2 ropes, each about  37 cm (approximately 14 inches) long. Press along the edge of the dough in the tart pan.

Vegetable Tart preparation step 9

Whisk together eggs, milk and 125 ml (approximately 1/2 cup) of the collected broth. Season with salt, pepper and freshly grated nutmeg.

Vegetable Tart preparation step 10

Spread the cooled, drained vegetables over the dough. Pour in the egg-milk mixture.

Vegetable Tart preparation step 11

Coarsely chop the almonds and sprinkle over vegetables. Bake in preheated oven at 200°C (fan oven 180°C, gas: mark 3) (approximately 400°F) for about 40 minutes. Serve vegetable tart hot or cold.