🍽️ Crispy Vegetable Tart

Name: Crispy Vegetable Tart
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g corn flour; 120 g butter; 1 egg; 4 tbsp milk; 150 g mushrooms; 200 g cherry tomatoes; 100 g olives (pitted); 1 clove of garlic (chopped); thyme sprig; 2 tbsp olive oil; salt; pepper (from the mill)

511 kcal · 30 min · 4 servings

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Ingredients

200 g corn flour
120 g butter
1 egg
4 tbsp milk
150 g mushrooms
200 g cherry tomatoes
100 g olives (pitted)
1 clove of garlic (chopped)
thyme sprig
2 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Put flour, butter, and egg into a bowl.
2. Quickly knead the ingredients together to form a shortcrust pastry.
3. If the dough feels too firm, add a little milk.
4. Wrap the dough in plastic wrap.
5. Place the dough in the refrigerator for about 30 minutes.
6. Clean the mushrooms thoroughly.
7. Slice the mushrooms into thin pieces.
8. Wash the cherry tomatoes.
9. Cut the cherry tomatoes in half.
10. Preheat the oven to 180 degrees Celsius fan-forced.
11. Take the dough out of the refrigerator.
12. Roll out the dough on a work surface.
13. Place the dough into the tart pan.
14. Press the dough firmly into the shape.
15. Distribute the mushrooms over the dough base.
16. Place the halved tomatoes on top.
17. Add the olives.
18. Distribute the garlic over the tart.
19. Drizzle everything with olive oil.
20. Place thyme sprigs on the tart.
21. Bake the tart in the oven for about 15 minutes.
22. Remove the tart when it is golden brown.
23. Serve the tart immediately.

Nutrition per serving

kcal: 511
Protein: 7 g · Fett/Fat: 35 g · Carbs: 38 g