Vegetable tart with zucchini, eggplant and carrots
Miscellaneous / / August 11, 2021
This delicious vegetable tart with crispy dough and a filling of delicate cheese and aromatic herbs will become the main decoration of your table.
Preheat oven to 180 ° C. Grind the crackers into small crumbs with a blender.
Grate Parmesan on a fine grater. Beat the egg with a fork.
Add cheese, egg, salt, pepper and melted butter to the crumbs, mix thoroughly.
Place the dough in a round baking dish. Distribute the mass evenly and press firmly against the sides and bottom of the mold.
You can also use unsweetened shortbread dough for the base of the cake.
Bake the crust in a preheated oven for 12-15 minutes until golden brown, then cool slightly.
Grate Parmesan on a fine grater. Finely chop the green onion and dill. Separate the thyme leaves from the stems.
With a mixer, beat the cream cheese into a homogeneous fluffy mass, add sour cream and an egg and beat again.
Add parmesan, herbs, dried garlic, salt and pepper to the cheese mass to taste, mix well.
Cut the white part of the leek into 3-4 cm pieces. Peel the carrots and beets.
Using a vegetable peeler or a special grater, cut the courgettes, eggplant, carrots and beets into thin long ribbons.
Cut the beetroot slices in half. Place all vegetables except onions and beets in a bowl.
Cook vegetables in the microwave for 1 minute. Repeat the same with the beets. Roll vegetable slices into small roses.
Put the cheese filling on the cake, smooth the surface with a spatula. Spread the vegetables on top, lightly pressing them into the filling.
Sprinkle the cake with olive oil, sprinkle with salt and pepper and bake in an oven preheated to 180 ° C for 30–40 minutes.
Allow the pie to cool slightly before slicing.