Spiral Vegetable Tart

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 15 minutes
• เวลารวม: 55 minutes

ส่วนผสม

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)

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 312 kcal
• ไขมันทั้งหมด: 14 g
• ไขมันอิ่มตัว: 4 g
• ไขมันไม่อิ่มตัว: 10 g
• ไขมันทรานส์: 1 g
• คอเลสเตอรอล: 65 mg
• โซเดียม: 157 mg
• คาร์โบไฮเดรตทั้งหมด: 38 g
• ใยอาหาร: 5 g
• น้ำตาลทั้งหมด: 5 g
• โปรตีน: 10 g