Fresh tomatoes, delicious zucchini slices and aromatic feta cream: this is how you can describe your new favorite dish! The recipe for vegetable tart with puff pastry is very simple and is the perfect addition to everyday cooking.
Who has the desire and time to stand in the kitchen for hours in August? The next recipe for a delicious and healthy dish is easy to prepare and tastes wonderfully like summer! It's ready in under 30 minutes - then you can enjoy a casual day outdoors.
The vegetable tart with puff pastry is one of my favorite recipes and has always received compliments. I've served them for brunch with friends as well as dinner with family. I always prepare the tart with home-grown vegetables, but it tastes just as good with organic zucchini and tomatoes.
A few useful tips
I have a few tricks that make preparation easier. For example:
1. I always take the puff pastry out of the freezer and put it in the fridge. I let it rest there for about an hour and a half.
2. I roll it out on baking paper and then prick the edge several times with a toothpick to make it airier.
3. I take the cheese out of the fridge about 15 minutes before preparing it. This makes it easier to process.
4. I cut the zucchini and tomatoes into 3mm thick slices - this saves me time later when baking.
5. I place the zucchini and tomatoes on paper towels, sprinkle them with salt and then cover with paper towels. The salt will draw out the excess water from the vegetables. The process takes about 20 minutes, after which you can prepare the dish.
Zucchini and tomato tart with feta cream: the ingredients
Ingredients:
- 40 g ricotta cheese,
- 110g feta cheese, crumbled
- 1 No
- 1 carrot
- 1 small onion
- 1 bunch of herbs or spice mix for pizza. Thyme, basil and oregano work well
- Salt and pepper to taste
Preparing vegetable tart with puff pastry: the recipe
1. Wash, slice and drain the zucchini and tomatoes. Wash, clean, peel and slice the carrot. Wash, clean and chop the onion.
2. Preheat the oven to 180° Celsius and line a baking tray with baking paper.
3. Put the ingredients for the cheese cream in a bowl. Beat the egg first, then add the feta and ricotta. Season with herbs such as fresh oregano and basil, add salt and puree the whole thing until fine.
4. Roll out the puff pastry, place it on the baking paper and form an edge with your fingers. Then spread with the cheese cream and top with the vegetables.
5. Thisdelicious vegetable tartBake for about 40 minutes until the edges are golden brown and crispy.
Of course, you can vary the summer dish as you like and add other vegetables. You can also refine the tart with peppers, onions and garlic. If you don't have any fresh herbs at home at the moment, you can also use a spice mixuse for pizza.
The dish should be served warm. Leftover food should be kept cold no later than 2 hours after preparation and will last in the refrigerator for the next three days. Only reheat as many pieces as you will actually eat. Discard any leftover tart if it has been at room temperature for more than 2 hours after preparation.
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