Vegetable tart
This savoury tart combines balanced flavours with a pleasant texture and is a real all-rounder in the kitchen. A finely baked base forms the foundation and ensures stability and a light bite. This is topped with a juicy, aromatic filling in which various vegetables come together harmoniously and develop their full flavour during baking. The gentle preparation preserves the flavour and structure, while everything comes together to form a harmonious whole.
The combination of mild, savoury and slightly fresh ingredients makes this dish particularly varied. Herbs and spices emphasise the natural flavours without overpowering them and provide a balanced seasoning. The almost picturesque surface rounds off the whole thing visually and in terms of flavour and gives the tart its characteristic finish.
Whether as a filling lunch, a light evening dish or part of a buffet - this tart adapts effortlessly to many occasions. It is easy to prepare, uncomplicated to portion and tastes very flavourful both fresh from the oven and when cooled. This makes it just as suitable for everyday use as it is for guests or special occasions.
Thanks to the versatile composition, the recipe can be varied depending on the season and personal taste. Different types of vegetables always bring new nuances into play and make each preparation a little unique. Served with a fresh salad or simply enjoyed on its own, this tart impresses with its simplicity, balanced flavour and pleasantly satisfying texture. A dish that combines enjoyment and everyday suitability in an uncomplicated way.
Vegetable tart
Equipment
- 1 cake tin (24cm diameter)
- 1 peeler
Ingredients
Shortcrust pastry
- 250 g Gluten-free flour e.g. Schär Universal Mix
- 1 Pinch Salt
- 60 g Cold butter
- 1 EL Vinegar
- 1 Egg
- 30 g Greek yoghurt or (low-fat) quark
- 4 EL Water
Filling
- 200 g Cream cheese
- 50 g Emmental cheese (grated)
- 350 g Carrots
- 400 g Courgette
- Olive oil
- Salt & pepper
Instructions
Shortcrust pastry preparation
- Mix the flour and salt in a bowl. Cut the butter into small cubes and mix with the flour to form a crumbly mixture.250 g gluten-free flour, 1 pinch of salt, 60 g cold butter
- Add the egg, yoghurt, vinegar and 2 tablespoons of water and knead everything quickly into a smooth, supple dough. If the dough is not yet smooth, add water one tablespoon at a time and see if the consistency is right.1 tbsp vinegar, 1 egg, 30 g Greek yoghurt or (low-fat) quark, 4 tbsp water
- Chill the dough and prepare the filling.
Prepare the filling
- Mix the cream cheese and grated Emmental in a bowl. Flavour with salt and pepper.200 g cream cheese, 50 g Emmental cheese (grated), Salt & pepper
- Peel the carrots, wash the courgettes and cut the vegetables lengthways into very thin slices using a peeler.350 g carrots, 400 g courgette
Assemble the tart
- Grease a springform tin, roll out the pastry and line the tin with it, pulling up the edges.
- Pour the cream cheese mixture onto the pastry and smooth it out. Place the vegetable strips in a circle from the outside inwards, either alternating carrots and courgettes or one type of vegetable per circle.
- Brush with olive oil (approx. 1 tbsp.) and season with salt and pepper.Bake in a preheated oven at 200 degrees top and bottom heat (180 degrees fan oven) for approx. 45 minutes. The tart can be enjoyed warm or cold.Olive oil
Tips and alternatives
Instead of carrots and courgettes, you can also use aubergine, (sweet) potato, beetroot, pumpkin, parsnip and so on. It is important that the slices are always as thin as possible so that the cooking times are not too different.
