Vegetable Tart

0
Average: 0 (0 votes)
(0 votes)
Vegetable Tart
share Share
print
bookmark_border Copy URL
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
2
For the crust
1 roll Puff pastry dough
Legume (for blind baking)
For the filling
1 medium zucchini
4 stalks green Asparagus
300 grams shallots
1 small paprika (yellow)
1 small paprika (red)
salt
peppers
2 tablespoons butter
2 tablespoons vegetable oil
For the garnish
Frisée
2 small, fresh eggs
1 teaspoon vegetable oil
How healthy are the main ingredients?
shallotzucchinisaltegg

Preparation steps

1.

For the crust: Roll out puff pastry and press into a pan lined with parchment paper. Remove excess dough with a paring knife. Line edges with excess, pressing to adhere dough. Cover dough with parchment and top with beans. 

2.

Bake crust in a preheated oven at 200°C (approximately 400°F) for about 20-30 minutes, until golden brown.

3.

For the filling: Rinse asparagus, trim ends and cut into segments. Cook in boiling salted water for 6 minutes. Peel shallots and cut into wedges. Rinse peppers, remove seeds and ribs and cut into strips. Rinse zucchini and cut into 0.5 cm (approximately 1/6 inch) slices.

4.

Melt butter with oil in a pan and cook vegetables (except asparagus). Stir constantly and cook for 5 minutes. 

5.

Season with salt and pepper to taste. Drain asparagus and add to vegetable mixture. Keep over low heat. 

6.

In a second pan, cook eggs in 1 teaspoon oil.

7.

Remove pastry from the oven and discard beans and paper.

8.

Drain vegetables and put, along with rinsed frisee, into the crust. Garnish with egg and serve immediately.