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🍽️ Vegetable Tart

354 kcal · 30 min · 4 servings

Ingredients

• 300 g small cauliflower (0.5 small cauliflower)
• 200 g carrots (2 carrots)
• 250 g zucchini (1 zucchini)
• 250 g leek (1 stalk)
• 200 ml classic vegetable broth
• 150 g spelt whole wheat flour
• salt
• 0.5 tsp baking powder
• 2 tbsp germ oil
• germ oil (for greasing)
• 2 eggs
• 100 ml milk (1.5 % fat)
• nutmeg
• pepper
• 50 g almond kernels

Instructions

1. 1. Thoroughly wash the cauliflower, carrots, and zucchini.
2. 2. Break the cauliflower into small florets.
3. 3. Peel the carrots.
4. 4. Cut the carrots and zucchini into approx. 1 cm cubes.
5. 5. Halve the leek lengthwise and wash it.
6. 6. Cut the leek into approx. 1 cm wide rings.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Add the carrots to the broth.
9. 9. Bring the broth back to a boil.
10. 10. Cook the carrots covered at medium heat for 2 minutes.
11. 11. Add the cauliflower and leek.
12. 12. Cook the vegetables for a further 3 minutes.
13. 13. Add the zucchini.
14. 14. Drain the vegetables in a sieve.
15. 15. Catch the drained broth in a bowl.
16. 16. Let the vegetables cool down slightly.
17. 17. Mix the flour with ½ tsp salt and baking powder in a mixing bowl.
18. 18. Add 70 ml cold water and the germ oil.
19. 19. Knead the dough using the dough hooks of a hand mixer.
20. 20. If necessary, add 10-20 ml additional water.
21. 21. Dust the work surface with a little flour.
22. 22. Take half of the dough.
23. 23. Roll the dough into a circle with a 28 cm diameter.
24. 24. Roll the dough onto the rolling pin.
25. 25. Grease a tart pan with a 28 cm diameter.
26. 26. Unroll the dough over the pan.
27. 27. Press the dough into the pan.
28. 28. Prick the dough base several times with a fork.
29. 29. Shape two rolls of approx. 37 cm length from the remaining dough.
30. 30. Press the dough rolls as a border against the tart pan and the base.
31. 31. Whisk the eggs, milk, and approx. 125 ml of the saved broth.
32. 32. Grate some fresh nutmeg into the mixture.
33. 33. Season the mixture with salt and pepper.
34. 34. Distribute the cooled and drained vegetables on the dough.
35. 35. Pour the egg-milk mixture over the vegetables.
36. 36. Roughly chop the almonds with a large knife.
37. 37. Sprinkle the almonds over the tart.
38. 38. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
39. 39. Bake the tart for approx. 40 minutes.
40. 40. Serve the tart hot or cold.

Nutrition per serving

• kcal: 354
• Protein: 16 g · Fett/Fat: 17 g · Carbs: 33 g