Vegetable tart with pistachio pesto and feta

Name: Vegetable tart with pistachio pesto and feta
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 150 g + some wheat flour; 100 g Spelt flour (Type 630); 7-10 Tbsp salt, sugar, pepper; 1 Egg (Gr. M); 125 g cold butter; 1 collar (approx. 75 g) Arugula; 100 g roasted salted pistachios (with shell); 100 g Parmesan (piece); 4 Garlic cloves; 1 collar flat leaf parsley; 100 ml Oil; 8 TABLESPOONS Olive oil; 1 (approx. 250 g) Courgette; 1 yellow pepper; 2 Branches of rosemary; 50 g dried soft tomatoes; 150 g cherry tomatoes; 2 red chillies; 3 Spring onions; 150 g Feta; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

150 g + some wheat flour
100 g Spelt flour (Type 630)
7-10 Tbsp salt, sugar, pepper
1 Egg (Gr. M)
125 g cold butter
1 collar (approx. 75 g) Arugula
100 g roasted salted pistachios (with shell)
100 g Parmesan (piece)
4 Garlic cloves
1 collar flat leaf parsley
100 ml Oil
8 TABLESPOONS Olive oil
1 (approx. 250 g) Courgette
1 yellow pepper
2 Branches of rosemary
50 g dried soft tomatoes
150 g cherry tomatoes
2 red chillies
3 Spring onions
150 g Feta
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, put 150 g wheat flour, spelt flour, 1 teaspoon each of salt and sugar, egg, butter in pieces and 2 tablespoons of cold water in a mixing bowl. Knead first with the dough hooks of the mixer, then quickly with floured hands to a smooth dough.
2
Wrap in foil and chill for about 30 minutes.
3
For the Pesto Rucola, select, wash and drain well. Peel the pistachios and rub the skin off (see tip). Coarsely grate the parmesan. Peel garlic. Wash parsley, shake dry and pluck the leaves from the stalks.
4
Approx. 3⁄4 of pistachios, parmesan, 3 cloves of garlic, parsley, oil and 5 tablespoons of olive oil finely puree. 3⁄4 Add rocket salad, only crush briefly, otherwise the pesto will become bitter. Season to taste with a little salt and pepper.
5
Clean and wash the zucchini. Peel lengthwise into thin strips with a peeler. Clean, wash and roughly dice the peppers. Wash the rosemary, shake dry, pluck the needles and chop finely. Halve the remaining clove of garlic and chop.
6
Heat 2 tablespoons of olive oil in a large frying pan. Fry the zucchini, peppers, rosemary and garlic for 3-4 minutes. Let the vegetables cool down a little.
7
Finely dice the dried tomatoes. Wash and halve the cherry tomatoes. Clean chillies, cut lengthwise, remove seeds, wash and cut into rings. Clean and wash spring onions and cut them into rings.
8
Mix zucchini mix, dried and cherry tomatoes, chilli and spring onions in a large bowl. Season with salt and pepper.
9
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Roll out the short pastry on a floured work surface to a circle (approx. 30 cm Ø) and place on the baking tray.
10
Spread with pesto, leaving an approx. 3 cm wide edge all around. Spread the vegetable mixture evenly on the pesto. Crumble the feta coarsely over it. Fold the edge of the dough inwards over the vegetables.
11
Spread the rim with 1 tablespoon of olive oil. Bake in the hot oven on the lower shelf for about 45 minutes.
12
Roughly chop the remaining pistachios. Remove the tart from the oven. Serve sprinkled with pistachios and rocket.