Vegetarian vegetable tart

Name: Vegetarian vegetable tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 150 g Wheat flour (Type 405); 100 g Spelt flour (Type 630); 1 egg (size M); 7-10 Tbsp Salt; 1-2 TEASPOONS Sugar; 125 g Butter; 100 g salted pistachios (with shell); 100 g Parmesan cheese; 5 Garlic cloves; 1 collar flat leaf parsley; 1 collar (approx. 75 g) Rocket; 100 ml Oil; 50 ml Pistachio oil; 7-10 Tbsp Pepper; 2 (approx. 250 g) small zucchini; 2 red chillies; 50 g dried soft tomatoes; 2 Spring onions; 150 g cherry tomatoes; 1 (approx. 300 g) big yellow pepper; 2 Branches of rosemary; 3 TABLESPOONS Olive oil; 150 g Sheep's cheese; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

150 g Wheat flour (Type 405)
100 g Spelt flour (Type 630)
1 egg (size M)
7-10 Tbsp Salt
1-2 TEASPOONS Sugar
125 g Butter
100 g salted pistachios (with shell)
100 g Parmesan cheese
5 Garlic cloves
1 collar flat leaf parsley
1 collar (approx. 75 g) Rocket
100 ml Oil
50 ml Pistachio oil
7-10 Tbsp Pepper
2 (approx. 250 g) small zucchini
2 red chillies
50 g dried soft tomatoes
2 Spring onions
150 g cherry tomatoes
1 (approx. 300 g) big yellow pepper
2 Branches of rosemary
3 TABLESPOONS Olive oil
150 g Sheep's cheese
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the short pastry, place the flour, egg, 1 teaspoon salt, sugar, 2 tablespoons cold water and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead on a floured work surface with floured hands to a smooth dough. Wrap in foil and chill for approx. 30 minutes
2
In the meantime peel the pistachios for the pesto, rub the skin of the pistachios between 2 tea towels. Coarsely grate the parmesan. Peel garlic. Wash parsley, shake dry and pluck the leaves from the stalks. Rocket, except for a few leaves for garnishing, clean, wash and drain well
3
Put about 3/4 of the pistachios, parmesan, 3 cloves of garlic and oil in a blender and chop finely. Add parsley and rocket, chop briefly. Fold in pistachio oil. Season to taste with salt and pepper
4
Wash the zucchini, cut off the ends. Peel thin strips of the zucchini lengthwise with a peeler. Clean, wash and cut the chillies into rings. Dice the dried tomatoes finely. Clean and wash spring onions and cut them into rings. Clean, wash and halve the tomatoes
5
Clean, wash and roughly dice the peppers. Wash the rosemary and shake dry. Heat 2 tablespoons of olive oil in a frying pan. Add the bell peppers, 2 cloves of garlic and rosemary and fry for 3-4 minutes, turning. Remove rosemary and garlic. Remove the bell peppers from the pan and let them cool down a little
6
Mix zucchini, tomatoes, dried tomatoes, chilli, spring onions, up to 1 tbsp. for garnishing, and peppers in a large bowl. Season with salt and pepper. Roll out the short pastry on a floured work surface to a circle (approx. 30 cm Ø). Place on a baking tray lined with baking paper. Spread with pesto, leaving a rim of approx. 3 cm wide all around
7
Spread the vegetable mixture evenly over the pesto. Coarsely crumble feta over it. Fold the edge of the dough inwards over the vegetables. Spread the edge with 1 tbsp. olive oil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for approx. 45 minutes
8
Roughly chop the remaining pistachios. Clean and wash the remaining rocket and drain well. Take the tart out of the oven, sprinkle with spring onions, pistachios and rocket and arrange on a plate