Ingredients
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.
Step-by-step recipe
1. |
Put the oil in the freezer 1 hour before cooking. Then get out and grate the oil on a grater. |
2. |
Sift the flour, add salt and sugar to it. |
3. |
Stir the mass and add oil to it. |
4. |
Break the egg into a mass of flour and butter, knead well until smooth. |
5. |
Cover the bowl with the dough with a film and put it in a cool place for 15 minutes. |
6. |
During this time, we will wash the vegetables, dry them with a paper towel. |
7. |
Cut the vegetables into thin slices. |
8. |
Eggplant should be lowered into salted water for 20 minutes, so that the bitterness goes away. Then rinse with running water and dry. |
9. |
Preheat the oven to 180 degrees. |
10. |
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. |
11. |
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. |
12. |
Put the dough in the oven for 15 minutes. Then we take it out, let it cool down. |
13. |
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. |
14. |
Season the finished dish with salt and coat with sunflower oil. |
15. |
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. |
16. |
Tart with zucchini, carrots and eggplant is ready. Bon Appetit! |