Vegetable Tart
One portion of this vegetable tart provides 60 percent of your daily requirement of vitamin E, which helps protect the cell's membraines, supports immune system health 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 this vegetable tart: fennel, broccoli, celery, or pumpkin make a good base on whole wheat spelt. Instead of almonds, you can always use walnuts or hazelnuts.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 120 mg |
Ingredients
- Ingredients
- ½ small Cauliflower
- 2 carrots
- 1 Zucchini
- 1 stalk Leeks
- 7 ozs Vegetable broth
- 5 ozs Spelt flour (plus more for dusting)
- salt
- ½ tsp cream of tartar
- 2 Tbsps Corn oil
- Corn oil (for pan)
- 2 eggs
- 3 ozs
- Nutmeg
- peppers
- 2 ozs almonds
Preparation steps
Rinse cauliflower, carrots and zucchini and drain. Peel carrots. Cut cauliflower into small florets.
Dice carrots and cut the zucchini into approximately 1/2-inch cubes. Halve leek lengthwise, rinse well, drain and cut into approximately 1/2-inch rings.
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.
Add zucchini to pot and cook briefly, then drain vegetables in sieve, collecting broth in a bowl. Allow both to cool slightly.
Meanwhile, mix the flour with ½ teaspoon salt and the baking powder in another bowl. Add approximately 1/3 cup of cold water and corn oil. Knead with the dough hook of a hand mixer to form a smooth dough, adding 1 tablespoon of additional water if needed.
Lightly flour the work surface and roll out half of the dough into a round, about 11 inches in diameter. Roll up the dough around the rolling pin.
Grease a tart pan 11 inches in diameter. Unroll the dough over the pan, then press into the bottom and up the side of the pan and prick several times with a fork.
Roll the remaining dough with floured hands into 2 ropes, each about 14 inches long. Press along the edge of the dough in the tart pan.
Whisk together eggs, milk, and 1/2 cup of the collected broth. Season with salt, pepper, and freshly grated nutmeg.
Spread the cooled, drained vegetables over the dough. Pour in the egg-milk mixture.
Coarsely chop the almonds and sprinkle over vegetables. Bake in a preheated oven at 400°F for about 40 minutes. Serve vegetable tart hot or cold.