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Check out this gorgeous recipe for a vegetable tart using summer squash, carrots and beets:

For the pastry:
1 1/2 cups (190g) all-purpose flour
pinch of salt
1/2 cup (110g) cold butter
1 tbsp. cold water

For the filling:
3.5 oz. (100g) mozzarella
3.5 oz (100g) gruyère cheese
3.5 oz. (100g) parmesan
7 oz. (200g) sour cream
1 tsp. salt
pepper, nutmeg, smoked paprika
3-4 medium zucchini (green and yellow)
1 medium eggplant
2-3 large carrots
salt and pepper
olive oil

Recipe adapted from  Bake to the Roots

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