Vegetable spiral tart vegetarian
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 20 minutes
Total preparation time: 1 hr. 50 min.
The eye eats as you know, everyone wants to try the same when this vegetarian vegetable tart comes on the table. The beautiful sight, however, also requires some time in the preparation.
If you like cooking and would like to try something new with friends, this recipe is the right one. Especially with some help in snipping thin vegetable strips, cooking is really fun. If the desire is limited and it should be less effort, then I also take a finished shortcrust pastry from the refrigerated shelf in the supermarket.
ingredients
For the dough (Ø 28 cm):
- 250 g flour
- 100 g of cold butter
- 1 egg
- 50 g of Parmesan
- ½ tsp salt
- 2-3 tablespoons cold water
For the vegetable spiral:
- 2 zucchini
- 1 yellow carrot
- 1 purple carrot
- 3 orange carrots
- 1 red, 1 yellow pepper
- 1 eggplant
- 400 grams of sheep cheese
- Thyme and rosemary
Sauce:
- 3 eggs
- 50 ml of cream
- 50 g of Parmesan
- Salt, pepper, nutmeg
preparation
Refined shortcrust pastry with Parmesan
Beat the cold butter, egg and salt with the mixer until frothy, add the grated Parmesan. Gradually add the flour. If crumbly flakes form, then the dough is kneaded by hand. Mostly it is then a bit dry. So I add some cold water until the dough kneads well. Now comes the hearty shortcrust pastry just like the classic sweet cookie dough for at least 30 minutes in the fridge.
Meanwhile, I grease the mold, dust them with flour, wash, brush and cut the vegetables in very thin, about 3-4 cm wide slices. Zucchini and carrots are cut into very thin and long strips with a peeler. The slices should be really thin, otherwise they will not soften later on baking. If you want to be on the safe side, it is better to boil a slice of carrot slices that is too thick for ten minutes.
Bake aubergines before
Eggplants should definitely be pre-cooked. They can be badly cut with the peeler in fine slices. Salt the eggplant strips, drizzle with oil, place on an oiled baking sheet and bake in the oven at 180 ºC for 20 minutes. Too thick strips, without the previous baking, do not soften in the tart and are then tough. That can ruin the whole tart. If you want to save yourself this work, you can simply use one or two violet carrots instead of the eggplant.
Wrap the spiral
When the vegetables are ready, the sheep's cheese is cut into strips and the dough is rolled out on a floured worktop with a rolling pin. This works best when cling film is placed over the dough to roll out. Put the dough into the dish and pull it up about 3 to 4 cm at the edge and press down with your fingers. Place the baking paper over the dough, weigh with yellow lentils and bake the dough at 180 ºC for 10 to 15 minutes. This is important so that the dough will not get muddy later.
Now the vegetable strips are wrapped. I started with yellow carrot strips. They are rolled up tightly. Then wrap one or two layers of zucchini, orange carrots, eggplant, etc. around the yellow carrot core. From time to time put a round of sheep's cheese in between. A few wooden skewers make the job easier. This will hold the wound together at the beginning. Pull out the skewer, wrap the vegetables and fix them again with the skewer.
Finally, mix three eggs, a small dash of cream, 50 g of Parmesan, salt, pepper, a little nutmeg and spread over the tart. Remove thyme leaves, chop fresh rosemary and sprinkle over it. The whole comes for 45 minutes at 180 ºC convection in the oven. If the vegetables are dark, then put aluminum foil over them.
