|Wheat flour — 1 cup dough|
|Butter — 1/2 pack of dough|
|Sugar — 1 tbsp. l. dough|
|Salt — pinch dough|
|Chicken egg — 1 pc. dough|
|Carrots — 1 pc . filling|
|Eggplant — 2 pcs. filling|
|Zucchini — 2 pcs. filling|
|Butter — 1 tbsp . l . sauce|
|Milk — 1.5 tbsp . sauce|
|Chicken egg — 2 pcs. sauce|
|Salt — pinch sauce|
|Nutmeg — pinch sauce|
|Parmesan — 1 tbsp sauce|
Tart is seasoned with Bechamel sauce.
How to cook Tart with zucchini, carrots and eggplant
Tart is an open pie made of any dough. A dish from the French national cuisine. The filling of such a pie can be any: vegetables, fruits or fish under a creamy or tomato filling. In the vegetable season, you can treat yourself to a tart with zucchini, carrots and eggplants. The most common products, but get the tastiest vegetarian dish.
Put the oil in the freezer 1 hour before cooking. Then get out and grate the oil on a grater.
Sift the flour, add salt and sugar to it.
Stir the mass and add oil to it.
Break the egg into a mass of flour and butter, knead well until smooth.
Cover the bowl with the dough with a film and put it in a cool place for 15 minutes.
During this time, we will wash the vegetables, dry them with a paper towel.
Cut the vegetables into thin slices.
Eggplant should be lowered into salted water for 20 minutes, so that the bitterness goes away. Then rinse with running water and dry.
Preheat the oven to 180 degrees.
Preparing the sauce. On moderate heat, melt the butter, add to the flour and stir with a wooden spatula. Pour in the milk, continue to stir, the mass should be without lumps. Bring to a boil, salt, season with nutmeg. The sauce should thicken. We remove it, continue to stir it from the fire, drive in the eggs. The final touch — add grated Parmesan, stir well.
We take out the dough and roll it out into a layer with a rolling pin, put it in a baking dish. Prick the bottom with a fork.
Put the dough in the oven for 15 minutes. Then we take it out, let it cool down.
Pour the sauce on the bottom of the mold and begin to spread slices of vegetables in a semicircle, starting from the center, alternating layers.
Season the finished dish with salt and coat with sunflower oil.
Put the tart in the oven for 30 minutes, covering the pie with foil. We take it out of the oven, let it cool down a little. Cut into portions.
Tart with zucchini, carrots and eggplant is ready. Bon Appetit!