Vegetable Tart

Ingredients

• 300 g small cauliflower (0.5 small cauliflower)
• 200 g carrots (2 carrots)
• 250 g Zucchini (1 Zucchini)
• 250 g leeks (1 stalk)
• 200 ml classic vegetable broth
• 150 g spelt whole‑grain flour
• Salt
• 0.5 tsp Weinstein baking powder
• 2 tbsp sprouting oil
• sprouting oil for greasing
• 2 Eggs
• 100 ml milk (1.5% fat)
• nutmeg
• Pepper
• 50 g almond kernels

Instructions

1. 1.

   Wash and trim cauliflower, carrots, and zucchini. Cut cauliflower into small florets.

2. 2.

   Peel carrots and cut with zucchini into about 1 cm cubes. Halve leeks lengthwise, wash, and slice into ~1 cm rings.

3. 3.

   Bring vegetable broth to a boil in a pot. Add carrots, bring back to boil, cover, and simmer over medium heat for 2 minutes. Add cauliflower and leeks and cook another 3 minutes.

4. 4.

   Add zucchini and drain the vegetables through a sieve, catching the broth in a bowl. Let cool slightly.

5. 5.

   Meanwhile mix flour with ½ tsp salt and baking powder in a mixing bowl. Add 70 ml cold water and sprouting oil. Knead into dough with hand mixer hooks; add an extra 10‑20 ml water if needed.

6. 6.

   Dust work surface with flour and roll half the dough into a 28 cm circle. Wrap on a rolling pin.

7. 7.

   Grease a 28 cm tart pan. Roll out dough over it, press in, and prickle several times with a fork.

8. 8.

   From remaining dough form two ~37 cm long rolls and use them as a rim around the pan and base dough.

9. 9.

   Whisk eggs, milk, and about 125 ml of the collected broth. Grate some fresh nutmeg, season with salt and pepper.

10. 10.

    Spread cooled, drained vegetables over the dough. Pour the egg‑milk mixture over them.

11. 11.

    Coarsely chop almonds with a large knife and sprinkle over the tart. Bake in preheated oven at 200 °C (180 °C fan, gas: level 3) for about 40 minutes. Serve hot or cold.