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Tart with colorful vegetables

Tart with colorful vegetables

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!

  • Filling:
  • 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
  • countertop:
  • 200 g flour
  • 100 g butter
  • 2 yolks
  • 60 ml of cold water
  • a pinch of salt

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Tart with colored vegetables:

It took:

  • 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.

Tips sites


The size of the tray is 17x27 cm