Vegetable Tart

Name: Vegetable Tart
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 packs (à 300 g) frozen French pan-fried vegetables; 250 g Schmand; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 150 g Brie cheese; 7-10 Tbsp fresh herbs; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 packs (à 300 g) frozen French pan-fried vegetables
250 g Schmand
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
150 g Brie cheese
7-10 Tbsp fresh herbs
7-10 Tbsp Grease

Directions

1
Put the frozen vegetables in a pan without fat and fry for about 4 minutes, turning. Whisk sour cream and eggs. Season with salt and pepper. Unroll the dough (remove baking paper) and press it into a greased tart tin (28 cm Ø).
2
Prick the pastry base several times with a fork. Spread the vegetables on top. Pour over the mixture. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Cut the cheese into slices and place them on the tart in a star shape.
3
Bake for another 10 minutes. Sprinkle with fresh herbs and serve garnished with a bouquet of herbs.