Vegetable tart

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1020, total fat 70 G., saturated fats 39 G., proteins 21 G., carbohydrates 80 G., fiber 6 G., cholesterol 272 mg, sodium 905 mg, sugar 4 G.

This luscious tart is made with zucchini, butternut squash, fried onions, and a generous helping of gooey cheese on a crumbly crust. It's perfect as an appetizer, perhaps paired with white wine. Slice the vegetables into evenly-sized slices for a neat and elegant look.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

5 cups premium flour
1.5 tsp fine salt
450 g cold butter, cut into 1 cm cubes.
4 egg yolks
0.5 cups of ice water
2 tbsp. l. olive oil
6 cloves garlic, crushed
2 sprigs of fresh thyme
1 finely chopped onion
220 g grated Gruyere or Swiss cheese

Vegetables

1 zucchini, sliced into 0.5cm thick coins.
1 yellow zucchini, cut into 0.5 cm thick coins.
1 butternut squash, peeled, quartered and cut into 1/4-inch thick pieces
Olive oil

Custard

2 eggs, beaten
1 cup of 10% cream
1 teaspoon lemon zest
1 teaspoon chopped fresh thyme

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place a small baking sheet or pie pan on a rimmed baking sheet lined with foil or parchment paper.
Cake:

In a food processor, combine the flour, salt, and butter and pulse until the butter is the size of peas. Add the egg yolks and pulse until smooth. With the processor running, gradually add ice water until the dough is smooth. Turn the dough out onto a board and wrap in plastic wrap. Refrigerate for 30 minutes.

Once the dough has rested, roll it into a rectangle and place it on the prepared baking sheet. Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove the parchment and weights and bake for another 10 minutes, until golden brown. Set aside.
Increase oven temperature to 190°C.
Heat olive oil in a medium skillet over medium heat. Add garlic, thyme sprigs, and onion and cook until translucent. Season with salt and pepper to taste. Set aside to cool; discard the thyme.
Vegetables:

Place the zucchini, squash, and pumpkin on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 5 minutes, just long enough to partially cook through.
Custard:

In a medium bowl, whisk the eggs with the cream. Add the lemon zest, chopped thyme, salt, and pepper. Set aside. Top the crust with fried onions and sprinkle with half the cheese. Arrange the vegetables on top, then carefully pour the cream over it. Sprinkle with the remaining cheese.
Bake for about 30 minutes or until the center is set. Let the tart cool for at least 20 minutes before serving.