Vegetable Tart with Two Toppings
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Per portion
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For 1 portion
- Puff pastry1 Pck
- Zucchini1 Stk
- Cherry tomatoes45 g
- Bell pepper1 Stk
- Eggplant1 Stk
- Cream cheese45 g
- Eggs1 Stk
- Cream20 ml
- Grated cheese25 g
- Olive oil½ tbsp
- Salt¼ tsp
- Pepper1 pinch
- Oregano¼ tsp
- Basil1 bunch
Step by step
- 1
Place puff pastry into a greased pan, raise the edge, prick with a fork.
- 2
Pre-bake at 200°C for about 8 min.
- 3
Slice zucchini, eggplant and bell pepper.
- 4
Heat olive oil in a pan, fry vegetables 5 min.
- 5
Adjust with salt, pepper and oregano.
- 6
Whisk cream cheese with eggs, cream, salt and pepper.
- 7
Pour half the egg mixture onto the dough.
- 8
Distribute vegetables on top, place halved cherry tomatoes between them.
- 9
Distribute remaining egg mixture over, sprinkle with cheese.
- 10
Bake at 180°C for about 30 min until golden.
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