Vegetable tart "colors of summer"

Description

Tart - typical French cuisine flan from a special dough, knead, usually without added salt or sugar. Most often they are associated with dessert cakes, however, there are vegetables, fish, cheese, meat tarts. Today I want to share with You a recipe for a vegetable tart that was quite popular on French sites, but with some changes the tastes of my family. P. S. Initially, specifying the search on the ingredients and looking at all of the tarts, nothing like on the website not found, but while a prescription is issued, I understand - the idea is not new. Although it does not. In General, to be him or not, You decide, cooks.

Ingredients

Butter

100 g
Sour cream

2 Tbsp
Soda

0.5 tsp
Flour

0.75 cup
Minced meat

400 g
Onion

0.5 piece
Garlic

2 tooth
Rosemary

1 piece
Mustard

1 tsp
Zucchini

1 piece
Eggplant

1 piece
Carrots

2 piece
Black pepper
Salt
Chicken egg

1 piece
Cream

100 ml
Nutmeg
Pine nuts

1 Tbsp
Dutch cheese

50 g
Vegetable oil

2 Tbsp

Cooking

Here are the products we need (food for the test I did not photograph). This tart is gorgeous in a more simple and easy option with ready-made puff pastry.

Frozen butter RUB on a coarse grater, add the rest of the ingredients - knead the dough and remove it for 20 minutes in the refrigerator.

In a pan, fry the finely chopped onion, 1 clove of garlic and a sprig of rosemary.

Add the minced meat. Slightly add salt.

Tomato peel. Finely chop.

When the beef changes color and give the juice, add tomato. Cook, stirring, until the liquid evaporates - about 10-15 minutes,

Let's prepare vegetables. Chop them into thin strips 2-3 mm in thickness.

If You are unsure of the grade of eggplant, it is better to pre-slice and lightly sprinkle with salt.

Blanchere carrots in boiling water for 5 minutes.

Roll out the dough and transfer it to the form. I have a split form with a diameter of 26 cm Preheat the oven to 180 degrees.

The trimmed edge. The sides should be approximately equal to the width of the vegetable strips.

Grease the dough with mustard.

Spread cooled!!! the minced meat.

And begin to lay out the spiral of vegetables. I started from the sides - first round zucchini (skin up), then the eggplant and carrots.

Lightly press the vegetables to the stuffing a little clogged in the gaps between the plates of vegetables.

Prepare the sauce. Mix with a mixer the cream, a little salt, black pepper, crushed garlic clove, nutmeg and egg.

Carefully fill the tart. Put in the oven for 30-35 minutes.

Sprinkle with pine nuts

And grated cheese. Allow to stand in the oven for another 5 minutes so the cheese only slightly melted.

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