Spiral Vegetable Tart

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 55 minutes

Składniki

1 3/4 cups flour (250 g)

1/2 cup butter (125 g)

1/4 cup cold water or 1 egg + 2 tablespoons water (60 ml)

1 1/4 teaspoons salt (7 g)

1/2 cup heavy cream (125 ml)

1/2 cup Parmesan cheese (, grated 50 g)

2 eggs

Salt

Pepper

1 pinch of Espelette pepper (or cayenne pepper)

3 carrots

1 eggplant

2 zucchinis (one green and one yellow)

2 tablespoons olive oil (30 ml)

2 tablespoons Herbes de Provence (6 g)

Salt

Pepper

1 pinch of Espelette pepper (or cayenne pepper)

Wskazówki

Mix the flour, butter, egg, water, and salt in a food processor until you get a homogeneous dough. Form a ball with the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.

Slice the eggplant, zucchini, and carrots into thin, similar-sized slices. If needed, halve the zucchini and eggplant slices lengthwise.

In a bowl, whisk together the cream, eggs, Parmesan cheese, Espelette or cayenne pepper, salt, and pepper. In a small container, mix the olive oil, Herbes de Provence, a pinch of salt, pepper, and Espelette or cayenne pepper.

Once the dough has rested, roll it out using a rolling pin on a floured surface. Form a circle about 5 cm larger in diameter than your pie dish and place it in your greased and/or parchment-lined pie dish. Pre-bake it for 15 minutes at 180°C (350°F).

Pour the Parmesan cream mixture over the pre-baked dough. Arrange the vegetable slices in a spiral pattern, starting from the outer edge of the dough. Drizzle the olive oil mixture over the vegetables and brush them with a pastry brush.

Bake for 35-40 minutes at 180°C (350°F).

Serve with a side of green salad.

Wartości Odżywcze

• Kalorie: 312 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 10 g
• Tłuszcz Trans: 1 g
• Cholesterol: 65 mg
• Sód: 157 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 5 g
• Białko: 10 g