← All recipes

🍽️ Italian Vegetable Tart

2850 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 salt
• 200 g butter
• 200 g quark
• 1 red onion
• 1 garlic clove
• 2 red bell peppers
• 0.5 zucchini
• olive oil (as needed)
• 100 g cherry tomatoes
• 100 g small mushrooms
• 1 tbsp Italian herbs (e.g. oregano, basil, thyme)
• salt
• pepper (from the mill)
• breadcrumbs (to taste)

Instructions

1. 1. Put the flour and salt into a bowl.
2. 2. Chop the butter into small pieces and add it to the flour.
3. 3. Work the quark (curd cheese) into the mixture.
4. 4. Knead everything quickly into a smooth dough.
5. 5. Shape the dough into a ball.
6. 6. Store the dough in a cool place for 30 minutes.
7. 7. Peel the onion.
8. 8. Cut the onion into thin, long strips.
9. 9. Peel the garlic clove.
10. 10. Finely chop the garlic.
11. 11. Remove the seeds and stem from the bell peppers.
12. 12. Cut the bell peppers into approx. 1 cm cubes.
13. 13. Remove the tough part of the zucchini.
14. 14. Slice the zucchini into rounds.
15. 15. Heat some oil in a pan.
16. 16. Add the onions, garlic, zucchini, and bell pepper cubes to the pan.
17. 17. Sauté the vegetables for approx. 3 minutes.
18. 18. Wash the tomatoes.
19. 19. Remove the stem area of the tomatoes.
20. 20. Clean the mushrooms.
21. 21. Halve the mushrooms.
22. 22. Mix all the prepared vegetables together.
23. 23. Season the vegetable mixture with herbs, salt, and pepper.
24. 24. Preheat the oven to 200°C with top and bottom heat.
25. 25. Line a tart pan with baking paper.
26. 26. Roll out the dough slightly larger than the pan.
27. 27. Place the dough into the pan.
28. 28. Pull up a crust edge of approx. 2 cm.
29. 29. Spread the dough base with breadcrumbs.
30. 30. Top the tart with the seasoned vegetables.
31. 31. Drizzle the tart with a little olive oil.
32. 32. Bake the tart for approx. 30 minutes until golden brown.

Nutrition per serving

• kcal: 2850
• Protein: 64 g · Fett/Fat: 201 g · Carbs: 196 g