Colorful vegetable tart with pesto and feta

Name: Colorful vegetable tart with pesto and feta
Yield: 8
Ingredients: 100 g Spelt flour (Type 630); 150 g + some wheat flour; 1 Egg (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 125 g cold butter; 2 (approx. 250 g) small zucchini; 1 collar Spring onions; 1 big yellow pepper; 150 g cherry tomatoes; 50 g dried soft tomatoes; 2 red chillies; 1 Garlic clove; 2 Branches of rosemary; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 5 TABLESPOONS Pesto; 150 g Feta; 1⁄2 Federation Arugula; 7-10 Tbsp Cling film; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 8

100 g Spelt flour (Type 630)
150 g + some wheat flour
1 Egg (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Sugar
125 g cold butter
2 (approx. 250 g) small zucchini
1 collar Spring onions
1 big yellow pepper
150 g cherry tomatoes
50 g dried soft tomatoes
2 red chillies
1 Garlic clove
2 Branches of rosemary
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
5 TABLESPOONS Pesto
150 g Feta
1⁄2 Federation Arugula
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough knead spelt flour and 150 g wheat flour, egg, 1 teaspoon salt, 1 teaspoon sugar, butter in pieces and 2 tablespoons cold water in a bowl first with the dough hooks of the mixer and then quickly with your hands to a smooth dough.
2
Wrap in foil and chill for about 30 minutes.
3
Wash the zucchini, cut off the ends. Peel thin strips of the courgettes lengthwise with a peeler. Clean and wash spring onions and cut them into rings. Clean, wash and roughly dice the peppers.
4
Wash and halve the cherry tomatoes. Dice the dried tomatoes finely. Clean and wash the chillies and cut them into thin rings. Peel and halve garlic. Wash and roughly chop the rosemary.
5
Heat 2 tablespoons of oil in a frying pan. Fry the peppers, rosemary and garlic for about 4 minutes. Let cool down a little. Remove garlic. Mix paprika, zucchini, cherry tomatoes, dried tomatoes, chilli and spring onions.
6
Season with salt and pepper.
7
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Place on a baking tray lined with baking paper.
8
Spread the dough with pesto, leaving about 3 cm of free edge all around. Spread the vegetable mixture on top. Coarsely chop the feta and sprinkle on top. Fold the edge of the dough inwards over the vegetables. Spread the edge with the remaining oil.
9
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the bottom rack for approx. 45 minutes. Wash, clean and sprinkle rocket on top.