Vegetable Tart

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Vegetable Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
6
Ingredients
400 grams
2
100 grams
1 small stalk
Leek (only light parts)
2
1 tablespoon
1
4
150 milliliters
5 tablespoons
grated Mountain cheese (such as Allgäu mountain cheese, Gruyere, Appenzeller)
white Pepper
Nutmeg (freshly grated)
2 tablespoons
finely chopped Basil leaf
1 handful

Preparation steps

1.

Thaw puff pastry.

2.

Rinse zucchini and cut crosswise into thin slices. Clean mushrooms and cut into thin slices. Halve and rinse leek, cut into thick strips. Peel onions and chop finely. Heat butter in a pan and saute onions for a few minutes. Remove from the pan and set aside.  

3.

Whisk egg with sour cream and cream cheese, season with salt, pepper, chopped basil and nutmeg. 

4.

Roll out puff pastry and line buttered tart pan (26 cm in diameter) (approximately 10  inches) with it, making an edge all around. Prick with a fork several times. Spread with zucchini, mushrooms, leek and onions and bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes. Remove from the oven and spread cream mixture on top. Sprinkle with basil leaves and bake for 20 minutes more. Remove from the oven and serve warm or cold.