Vegetable tart

STEP BY STEP

Let's make something delicious.

1. 01

   For the pastry, put the flour in a bowl and add the butter in pieces. Add the salt and 4 tbsp water (for 4 portions), then quickly knead into a smooth dough and shape into a flat disc. Cover and refrigerate for 30 minutes.

2. 02

   For the cream filling, peel and finely chop the garlic. Wash the herbs, shake dry and finely chop. Finely grate the Parmesan and mix with the crème fraîche, fresh goats’ cheese and egg until smooth. Season with lemon juice, garlic, herbs, salt and pepper.

3. 03

   Peel the carrots, then use a vegetable peeler to shave them into thin, long ribbons. Shave the unpeeled courgette into thin ribbons in the same way. Peel and halve the onions.

4. 04

   Preheat the oven to 180 °C, conventional heat. Roll out the pastry on a lightly floured work surface and place in the greased tart tin. Press firmly into place and trim off the overhanging edges. Line the pastry with baking paper and weigh it down with dried pulses. Blind-bake on the lowest shelf of the preheated oven for 10 minutes. Remove the pulses and bake the tart for a further 5 minutes.

5. 05

   Spoon the Parmesan and goats’ cheese cream into the tart. Roll up the vegetable ribbons, arrange them on the cream as desired and press them in lightly. Place the onion halves in the gaps. Continue until the entire tart is filled with vegetable spirals.

6. 06

   Drizzle the tart with olive oil and bake on the lowest shelf of the still-hot oven at 180 °C, conventional heat, for 45–50 minutes until golden brown.