Autumn Vegetable Tart with Two Toppings
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Per portion
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For 3 portions
- Puff pastry2 rolls
- Pumpkin65 g
- Zucchini1 Stk
- Red onions1 Stk
- Cream cheese45 g
- Eggs1 Stk
- Cream30 ml
- Grated cheese25 g
- Olive oil¾ tbsp
- Salt¼ tsp
- Pepper1 pinch
- Thyme¼ tsp
- Rosemary¼ tsp
- Honey¼ tbsp
- Walnut kernels50 g
Step by step
- 1
Preheat oven to 200°C.
- 2
Slice pumpkin and zucchini into thin slices, onions into rings.
- 3
Combine with olive oil, salt, pepper, thyme and rosemary.
- 4
Pre-roast on a tray for 15 min.
- 5
Whisk cream cheese with 1 egg, salt and pepper.
- 6
Whisk cream with 2 eggs and grated cheese.
- 7
Roll out one puff pastry roll on a tray, spread cream cheese mixture.
- 8
Top with pumpkin slices, sprinkle walnut kernels on top, drizzle with honey.
- 9
Roll out the second roll, spread cream-cheese mixture, top with zucchini and onions.
- 10
Bake both tarts at 200°C for about 25 min until golden.
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