Vegetable Tart with Goat Cheese
Vegetable tart with goat cheese is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g baby carrots (with greens)
- 2 small zucchini
- 250 g green asparagus
- 150 g sugar snap peas
- 100 g fresh peas (without pods)
- 2 stalks celery
- 200 g goat cream cheese
- pepper (ground)
- fresh dill sprigs
Instructions
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1.
For the dough, mix flour with 2-3 pinches of salt. Spread butter over and rub between hands until sandy texture forms. Add egg and quickly knead into a smooth dough. Wrap in cling film and refrigerate for about 1 hour.
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2.
Meanwhile, peel and trim carrots, leaving some greens decoratively on them. Wash, trim, and slice zucchini. Wash asparagus, peel lower third, halve stalks. Trim sugar snap peas and wash. Wash peas. Peel celery, wash, and slice.
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3.
Preheat oven to 180 °C fan. Roll dough on floured surface and line four buttered tart tins (about 12 cm each). Shape a rim in each. Line bottoms with parchment and weigh down with legumes. Bake for about 25 minutes until rims are lightly browned.
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4.
In the meantime, steam all vegetables in a steamer basket of a pot for 13-15 minutes: add carrots first, after 5‑6 minutes add asparagus and zucchini, then after another 5 minutes add sugar snap peas, celery and peas. Finish steaming for about 3 minutes. Carefully slice goat cheese into rounds. Remove legumes and parchment from tins, arrange vegetables and goat cheese decoratively inside, season with salt and pepper, and garnish with fresh dill sprigs.
