Rustic vegetable tart

Name: Rustic vegetable tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 200 g soft butter; 2 Egg yolk (size M); 3 red onions; 4-5 Tbsp Olive oil; 1-2 TABLESPOONS Sugar; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Pepper; 400 g Courgette; 1 Garlic clove; 1 can (425 ml) Artichoke Hearts; 175 g frozen peas; 2 TABLESPOONS Breadcrumbs; 200 g Goat cream cheese thaler; 1 TABLESPOON Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

300 g Flour
7-10 Tbsp Salt
200 g soft butter
2 Egg yolk (size M)
3 red onions
4-5 Tbsp Olive oil
1-2 TABLESPOONS Sugar
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Pepper
400 g Courgette
1 Garlic clove
1 can (425 ml) Artichoke Hearts
175 g frozen peas
2 TABLESPOONS Breadcrumbs
200 g Goat cream cheese thaler
1 TABLESPOON Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, 1/2 teaspoon salt, butter in flakes, 1 egg yolk and about 2 tablespoons cold water in a bowl. Knead to a smooth dough. Wrap in cling film and chill for about 30 minutes.
2
In the meantime peel the onions and cut them into fine slices. Heat 2 tablespoons of oil in a pan and fry the onions for 2-3 minutes. Sprinkle with sugar, caramelise briefly and deglaze with vinegar. Season with salt and pepper. Let it simmer for about 1 minute. Set aside.
3
Wash and clean the zucchini, grate dry and cut into slices. Peel and chop the garlic. Drain artichokes and cut into quarters. Heat 2-3 tablespoons of oil in a 2nd frying pan, fry the zucchini and garlic briefly. Season with salt and pepper. Add frozen peas and steam for another 1-2 minutes. Fold in artichokes and season with salt and pepper.
4
Roll out short pastry on baking paper round (30-32cm Ø). Prick the pastry sheet several times with a fork and sprinkle with approx. 2 tbsp. breadcrumbs. Pull the paper onto a baking tray. Crumble the cheese and mix it with the vegetables. Spread the mixture on the pastry sheet so that a 4-5 cm wide edge remains free all around. Fold the rim all around to the middle over the vegetables. Bake in the preheated oven on the lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Whisk 1 egg yolk with cream. Approx. 10 minutes before the end of the baking time, brush the surface of the dough with the cream and bake until done. Remove from the oven and spread caramelized onions on the tart.