How to cook a hearty tart with vegetables
Food / / December 19, 2019
Having on hand a minimum set of vegetables, you can prepare a hearty snack in less than an hour.
- 2 leavened puff pastry sheet;
- 1 egg;
- 80 g of feta cheese;
- 120 g sour cream;
- 80 g of grated hard cheese;
- 1 clove of garlic;
- 1 tablespoon chopped parsley;
- 1 medium zucchini;
- 1 medium eggplant;
- a handful of cherry tomatoes;
- a handful of greens arugula;
- olive oil.
Till dough thawed, prepare vegetables. Using a sharp knife or slicer zucchini cut into thick slices of eggplant and no more than 0.5 centimeters. Be sure to soak eggplant in a strong salt solution for about 15 minutes, and then well dry with paper towels so that they do not taste bitter.
Roll dough into a two layer 4-5 millimeters thick. Back down 2-2.5 centimeters from the edges of the dough and incise it, separating the rim. Take care not to cut through the reservoir through. Coat the rim with beaten egg.
Often pinned basis tarte with a fork so it does not swelled during baking.
Send base in a preheated oven at 220 degrees for 5 minutes, placing the baking tray in the upper third of the oven.
Then whisk the ingredients for cream cheese: grated hard cheese, feta, cream, greens and garlic pyurirovanny. Spread the cream on the surface of the dough, without touching the edges.
Put overlapping eggplant and zucchini, sprinkle with oil, a little salt and return to the oven at 190 degrees dopekayut 20 minutes.
Serve the tart can be both hot and chilled, top with arugula, slices of tomato and feta residues and sprinkled with olive oil.