Two generous portions of 20 lei, a perfect tart for breakfast, lunch or dinner, with tender top, thin, crunchy vegetables, full of vitamins and a creamy cheese filling. I invite you to test it!
- 1 zucchini
- 1 zucchini
- 1 large carrot
- ½ red bell peppers
- 200 g cream cheese
- 200 g sour cream
- 3 eggs
- 3 tablespoons parmesan
- salt and pepper
- ¼ grated nutmeg
- 200 g flour
- 100 g butter
- 2 yolks
- 60 ml of cold water
- a pinch of salt
Preparation time: less than 60 minutes
RECIPE PREPARATION Tart with colored vegetables:
Mix the diced cold butter with the flour until you get small crumbs. Add a pinch of salt and cold water, mix a little, then add the egg yolks and knead until you get a smooth dough. Put it in plastic wrap and leave it in the fridge for 15 minutes.
Put the zucchini on the grater with the peel and the peeled carrot, long, thus obtaining long and thin strips.
Cut the bell pepper into strips.
Prepare the filling by mixing in a bowl the cream cheese with sour cream, eggs, grated Parmesan cheese, salt and pepper to taste, plus grated nutmeg.
Take the dough out of the fridge and spread a thin sheet, then put it in a rectangular tray and cut the edges evenly.
Place the vegetables alternately and circularly, all around, until you fill the tray.
Then pour the cheese mixture and make sure it goes everywhere among the vegetables.
Put the tray in the oven at 180 degrees for 30 minutes, until the filling closes well and the top is slightly golden.
Let the tart cool a bit, cut it into slices and serve it with a little cream of balsamic vinegar and grated Parmesan cheese on top.
The size of the tray is 17x27 cm