Family · German

Vegetable Tart

Name: Vegetable Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: German
Ingredients: Shortcrust pastry:; 200 g flour; 100 g butter; 3 tbsp water; salt; Topping:; 200 g carrots; 200 g celeriac; 200 g courgette; 1 Stück white onion; leek; 3 Stück garlic cloves; 3 tbsp olive oil; salt; pepper; 4 Stück eggs; 200 g crème fraîche; 150 g grated mountain cheese

From the kitchen ofKarla Wagner

The story

From Karla's family cookbook (2014). This hearty vegetable tart on a crisp shortcrust base with seasonal vegetables and mountain cheese is a versatile vegetarian dish that can be served warm or cold.

Prep: 30 min
Cook: 40 min
Total: 1 h 10 min
Servings: 6
Difficulty: medium

Method

Quickly knead the pastry ingredients together. Wrap in cling film and rest for 30 minutes.
Meanwhile wash, trim, and peel the vegetables, onion, and garlic. Finely grate the carrots, celeriac, and courgette. Cut the leek and onion into fine strips; press the garlic.
Sauté everything gently in hot olive oil until just softened but still with a little bite. Season with salt and pepper and leave to cool.
Whisk the eggs with the crème fraîche, fold in the grated vegetables, and season again.
Line a 28 cm tin with the pastry, spread the filling over it, and scatter the cheese on top.
Bake in a 250 °C oven for about 35–40 minutes until the base is crisp and the topping is golden brown. Serve with a small salad.

Vegetables Tart Vegetarian