Tutti-Veggi Tart

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Just like a tutti-frutti, just veggies instead of frutti! An easy-to-do veggie veggies tart. Color your dish with tri-colored carrots and plenty of vegetables

Tutti-Veggi Tart

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Course: Main Course, Starter

Keyword: Vegetables, Veggie

Preparation: Easy

Prep Time: 40 minutes minutes

Cook Time: 35 minutes minutes

Serves: 6

Calories: 418kcal

Daily Value: 23%

Calories: 418kcal | Carbohydrates: 30g | Protein: 16g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 409mg | Potassium: 512mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6148IU | Vitamin C: 26mg | Calcium: 253mg | Iron: 2mg

Ingredients

• 200 g Carrots
• 1 Zucchini
• 1 Eggplant
• 2 Cherry tomatoes on the Vine
• 100 g Broccoli Florets
• 1 shallot
• 1 Egg
• 1 Egg Yolk
• 1 Gluten-free puff pastry
• 250 g Mozzarella
• Ground pepper
• Salt
• Basil
• Parsley
• Chives

Instructions

• Brush clean the carrots and trim edges;
  
• With a vegetable peeler, cut the carrots into stripes;
  
• Quickly wash and dry the eggplant, broccoli florets, and zucchini; slice the broccoli; cut eggplant and zucchini into stripes;
  
• Finely slice the shallot;
  
• Finely mince the culinary herbs;
  
• In a saucepan, boil water and blanch the carrot stripes for 2-3 minutes; drain well; if you choose colored carrots, blanch the purple one at last as the water would be colored;
  
• Drain Well;
  
• Blanch the eggplant stripes for 3-4 minutes; broccoli for 1-2 minutes; zucchini for 2-3 minutes; drain well the vegetables;
  
• Slice the mozzarella;
  
• Preheat the oven, 180ºC;
• Roll out the puff pastry; fold and press the edge to form a 1/4-inch thick border; use a baking tray, or if you have one, use an oven-proof cooking grid
  
• Whisk one egg;
  
• Brush the pastry with the whisked egg; bake for 8-10 minutes until lightly golden (the cooked egg will prevent the puff pastry from soaking up);
  
• Starting from the edge arrange a line of cherry tomatoes; sprinkle with herbs;
  
• Arrange a second line with mozzarella slices;
  
• Fill the tart with vegetables; I choose to arrange with concentric lines to allow each tart slice to have all of the ingredients; be imaginative and arrange vegetables as you wish!
  
• Whisk egg yolk with two tablespoons of water; brush the vegetables with; sprinkle with herbs;
  
• Bake for 35-40 minutes; if you have one, use an oven-proof cooking grid;
  
• Enjoy;
  

Calories: 418 kcal | Carbohydrates: 30 g | Protein: 16 g | Fat: 27 g | Saturated Fat: 10 g | Cholesterol: 93 mg | Sodium: 409 mg | Potassium: 512 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 6148 IU | Vitamin C: 26 mg | Calcium: 253 mg | Iron: 2 mg

Cook & Share !