Traditional recipes

Vegetable tart

Vegetable tart


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Boil the potatoes in their skins with a little salt.

For the dough, peel the potatoes after they cool and put them on the large grater, then mix them with flour, egg yolks, butter and a pinch of salt. You spread the obtained dough in a sheet and place it in a greased and wallpapered tart form, covering the walls as well.

Wash the vegetables, drain them from the water and cut all the slices according to their thickness, then place them in the tart top (after inspiration or as in the picture: on the edge I alternated a slice of potato, a slice of zucchini and a slice of pepper, towards the center I placed the slices of mushrooms and in the middle I placed the cherry tomatoes; in some places I also placed cherry tomatoes) and sprinkled with salt, pepper and thyme to taste.

Beat eggs with sour cream and pour the mixture over the vegetables.

Put the tray in the preheated oven, at 200 degrees C, for about 40 minutes.

The tart is served hot or cold.


Vegetable tart

The dough sheet is spread in the baking tray, the excess is cut with a knife.

Place a baking sheet and beans on top (prevent the dough from burning and help to bake it evenly).

Bake in the oven for 15-20 minutes at a temperature of 180 degrees C.

Meanwhile, mix the ricotta, egg, parmesan, nutmeg, oregano and mozzarella in a bowl until smooth.

Remove the baked dough from the oven, remove the beans and the baking sheet, and leave to cool.

Spread the cheese mixture evenly on top.

Carrots and zucchini are cut into thin strips.

it is fixed in the cheese filling.

Grease the vegetables with olive oil.

Bake the tart in the oven for 45 minutes at a temperature of 200 degrees C.


Vegetable tart

The dough sheet is spread in the baking tray, the excess is cut with a knife.

Place a baking sheet and beans on top (prevent the dough from burning and help to bake it evenly).

Bake in the oven for 15-20 minutes at a temperature of 180 degrees C.

Meanwhile, mix the ricotta, egg, parmesan, nutmeg, oregano and mozzarella in a bowl until smooth.

Remove the baked dough from the oven, remove the beans and the baking sheet, and leave to cool.

Spread the cheese mixture evenly on top.

Carrots and zucchini are cut into thin strips.

it is fixed in the cheese filling.

Grease the vegetables with olive oil.

Bake the tart in the oven for 45 minutes at a temperature of 200 degrees C.


Tart that can be eaten in the evening

Preparation: Prepare the classic tart dough, mixing flour, salt, water and yolks. Knead well until you get a homogeneous dough and. This tart with broccoli and cheese is ideal for everyone and especially for those who do not eat flour. Vegetables, my favorites and a tailor-made dish.

It's like a tart, but it has no dough. RECIPES OF PANCAKES, PIZZA AND VEGETABLE TART, WITHOUT. Sift the flour, baking powder and mix with the mashed potatoes in a bowl. Cake without flour and without sugar. Cauliflower tart, carob and sorghum flour (without milk, eggs, gluten). Today I made a new cake using vegetables for the counter, this time. Buy Gluten-free green lentil flour tart mix & # 8211, MVSG, 400g from eMAG! You have the freedom to pay in installments, you benefit from the promotions of the day. Rustic tart with vegetables and meat - incredibly tasty! These healthy vegetable recipes are perfect for anyone who wants to.

Healthy cake with carrot and coconut and cashew cream (without sugar and flour). Spiral tart with vegetables and mozzarella.


Vegetable tart

The dough sheet is spread in the baking tray, the excess is cut with a knife.

Place a baking sheet and beans on top (prevent the dough from burning and help to bake it evenly).

Bake in the oven for 15-20 minutes at a temperature of 180 degrees C.

Meanwhile, mix the ricotta, egg, parmesan, nutmeg, oregano and mozzarella in a bowl until smooth.

Remove the baked dough from the oven, remove the beans and the baking sheet, and leave to cool.

Spread the cheese mixture evenly on top.

Carrots and zucchini are cut into thin strips.

it is fixed in the cheese filling.

Grease the vegetables with olive oil.

Bake the tart in the oven for 45 minutes at a temperature of 200 degrees C.


Quiche with cheese and vegetables

A quiche is a kind of tart (it can be with fruit but at the same time, if it's with fruit it doesn't have to be dessert, I know, twisted stuff) that can contain meat, vegetables, cheese, usually tied with egg beaten with milk or cream. I'll show you a recipe that I included in the menu for Clean Plates, so a little lower in fat and others.

For 8 servings (if you make them bigger, as for adults, 6 or 4 come out) I used 200 grams of flour, 60 grams of butter, 2 pinches of salt, five tablespoons of cold water. That's for the dough.

I kneaded all the ingredients and got a soft dough. Because I used cold water from the fridge, I didn't put the shell in the cold.

I spread it in a pan greased with butter and pricked it with a fork.

I prepared the filling. First I washed and chopped a bell pepper, a sprig of green onions and, next to them, some parsley leaves.

I grated 200 grams of cheese and mixed it with three beaten eggs and two tablespoons of cream.

I then mixed all this with the chopped vegetables.

I poured the mixture over the dough in the pan and put the pan in the oven heated to 200 degrees Celsius. I reduced the temperature to 180 degrees Celsius after baking the quiche. After 20-23 minutes I took the quiche out of the oven and out of the pan.

I also put a mint tea with lemon next to it.

Which I'm kind of craving, I'm telling you the truth.


Vegetable tart

The dough sheet is spread in the baking tray, the excess is cut with a knife.

Place a baking sheet and beans on top (prevent the dough from burning and help to bake it evenly).

Bake in the oven for 15-20 minutes at a temperature of 180 degrees C.

Meanwhile, mix the ricotta, egg, parmesan, nutmeg, oregano and mozzarella in a bowl until smooth.

Remove the baked dough from the oven, remove the beans and the baking sheet, and leave to cool.

Spread the cheese mixture evenly on top.

Carrots and zucchini are cut into thin strips.

it is fixed in the cheese filling.

Grease the vegetables with olive oil.

Bake the tart in the oven for 45 minutes at a temperature of 200 degrees C.


In a bowl put the sifted flour and add the cold butter and mix until you get a crumbly dough, then add the beaten egg, water and salt. Knead until you get a homogeneous dough that you will give for at least 30 minutes in the refrigerator.
Spread the dough then place it in the pan greased with butter and lined with flour and prick it with a fork from place to place. Remove the excess dough. Cover the dough with baking paper and place the beans on top, then place it in the preheated oven at 180 degrees C for 10 minutes.
Meanwhile, mix the eggs with the cream and add thyme, salt and pepper to taste. Add the grated cheese.
Pass the thawed vegetables under a stream of water, drain them well and add them over the egg composition and mix well.
Remove the dough from the oven, remove the baking paper and pour the composition over the dough. Put the tart in the oven for 30-35 minutes, until the dough is browned and the composition bound / baked. Allow to cool slightly and serve the tart.

Try this video recipe too


Vegetable tart

The dough sheet is spread in the baking tray, the excess is cut with a knife.

Place a baking sheet and beans on top (prevent the dough from burning and help to bake it evenly).

Bake in the oven for 15-20 minutes at a temperature of 180 degrees C.

Meanwhile, mix the ricotta, egg, parmesan, nutmeg, oregano and mozzarella in a bowl until smooth.

Remove the baked dough from the oven, remove the beans and the baking sheet, and leave to cool.

Spread the cheese mixture evenly on top.

Carrots and zucchini are cut into thin strips.

it is fixed in the cheese filling.

Grease the vegetables with olive oil.

Bake the tart in the oven for 45 minutes at a temperature of 200 degrees C.


Salted tart with vegetables

Because vegetables are very important in our diet and can be cooked in many ways, today I propose a savory tart with vegetables and cheese. It is perfect as an appetizer, if you want to surprise your guests with something tasty, healthy and most importantly, very easy to make.

But let's see what the shopping list will have to contain.

Countertop ingredients
Ingredients for the filling
  • 100 gr mozzarella
  • 100 gr smoked cheese
  • 100 g of greasy cottage cheese
  • 3 tablespoons sour cream
  • 1 teaspoon paprika
  • finely chopped fresh dill
  • 2 large carrots
  • 1 eggplant
  • 1 zucchini
  • 1 zucchini
  • salt and pepper
  • olive oil

Prepare tender dough for salted vegetable tart

In the bowl of a food processor I fluffed the flour, salt and diced butter. I let the robot do its job until the composition became sandy. Then I added water and mixed until the dough bound nicely and I managed to give it the shape of a ball. I wrapped it in cling film and left it in the fridge for 30 minutes.

Prepare the filling for the salted tart with vegetables

For this stage it is necessary to arm yourself patiently, because you will have to cut into thin strips, each vegetable separately.

So, I used a vegetable peeler and got to work. I sliced ​​carefully as thin as I could. The strip being quite wide, I cut each piece in half, in the middle.

After I finished with the vegetables, I cut and grated the cheese and mozzarella.

I took a bowl, in which I put the three types of cheese, cream and spices, I mixed, then I added finely chopped dill.

And because the 30 minutes have already passed, I took the fragile dough out of the fridge and stretched it to cover the entire surface of the baking tray, I shaped it to cover the walls of the mold well, after which I added the cheese mixture and I spread it with a spatula.

How to prepare salted tart with vegetables

Now comes the fun part, I started making the vegetable spiral. I started to put the strips on the strips, like layers, starting from the outside and coming inwards. It does not matter the order of placement of the strips, but it matters not to overlap the same kind of vegetables (this is only for aesthetics, it is not necessarily necessary).

I seasoned with salt and pepper and sprinkled with olive oil, the entire surface of the tart.

After I finished my artwork, so to speak, I put the tray in the preheated oven at 190 degrees for 50 minutes.

About that was the recipe for salted tart with vegetables or appetizer tart, as I like to call it. It is fine in taste, full and especially, it has a nice look, which will surely bring you reactions among your guests or why not, the little whimsical ones.


In a bowl put the sifted flour and add the cold butter and mix until you get a crumbly dough, then add the beaten egg, water and salt. Knead until you get a homogeneous dough that you will give for at least 30 minutes in the refrigerator.
Spread the dough then place it in the pan greased with butter and lined with flour and prick it with a fork from place to place. Remove the excess dough. Cover the dough with baking paper and place the beans on top, then place it in the preheated oven at 180 degrees C for 10 minutes.
Meanwhile, mix the eggs with the cream and add thyme, salt and pepper to taste. Add the grated cheese.
Pass the thawed vegetables under a stream of water, drain them well and add them over the egg composition and mix well.
Remove the dough from the oven, remove the baking paper and pour the composition over the dough. Put the tart in the oven for 30-35 minutes, until the dough is browned and the composition bound / baked. Allow to cool slightly and serve the tart.

Try this video recipe too


Video: Schinken-Frischkäse-Gemüsetorte - Rezept Videos (May 2022).