A colourful spring greeting on the plate
This crispy tart combines tender spring vegetables such as asparagus, courgettes and carrots with an aromatic wild garlic cream on a buttery shortcrust pastry base. A light, vegetarian dish that brings spring to your plate.
The ideal wine accompaniment: Dornfelder semi-dry QbA (Pfalz, Germany)
The semi-dry Dornfelder from the Palatinate impresses with flavours of ripe cherries and a hint of vanilla. Its mild acidity and fine residual sweetness harmonise perfectly with the spicy wild garlic and sweet spring vegetables. The velvety texture of the wine complements the creamy filling of the tart, while the fruity notes provide an exciting contrast to the savoury component. A versatile accompaniment for vegetarian spring dishes.
Another 5 wine recommendations for this pairing
1st Pinot Noir Rosé AOC (Alsace, France)
A fresh rosé with flavours of red berries and a lively acidity. The fruitiness of the wine emphasises the sweetness of the vegetables, while the acidity balances out the creaminess of the filling. An elegant companion for light vegetable dishes.
2nd Silvaner QbA (Franconia, Germany)
A dry white wine with flavours of green apple and herbs. The mineral note of the Silvaner goes well with the earthy flavour of the wild garlic, while the freshness of the wine enlivens the dish. A classic partner for spring vegetables.
3rd Grüner Veltliner DAC (Wachau, Austria)
A spicy white wine with flavours of citrus fruits and white pepper. The spicy note of the Veltliner complements the herbal flavours of the tart, while the acidic structure provides freshness. An exciting pairing for creative vegetable dishes.
4. Côtes du Rhône Blanc AOC (Rhône, France)
A full-bodied white wine with flavours of stone fruit and floral notes. The creamy texture of the wine harmonises with the filling of the tart, while the fruitiness emphasises the sweetness of the vegetables. A versatile wine for vegetarian dishes.
5th Rosé de Provence AOC (Provence, France)
A light rosé with flavours of strawberries and herbs. The freshness of the wine complements the lightness of the tart, while the herbal notes emphasise the wild garlic component. A summery companion for colourful vegetable dishes.
The recipe:
Colorful vegetable tart with spring vegetables & wild garlic
Cooking utensils
- 1 Tart tin (Ø 26 cm)
- 1 Rolling pin
- 1 Chopping board
- 1 Knife
- 1 Pan
Ingredients
For the shortcrust pastry:
- 200 g Flour
- 100 g Cold butter
- 1 Egg
- 1 Pinch of salt
- 1 -2 tablespoons cold water
For the filling:
- 100 g green asparagus
- 1 small zucchini
- 1 small carrot
- 2 Spring onions
- 50 g Wild garlic
- 100 g Crème fraîche
- 2 Eggs
- 50 g grated cheese z.e.g. Gouda or Emmental
- Salt Pepper, nutmeg
Preparation
Shortcrust pastry:
- Place the flour, butter, egg and salt in a bowl and knead quickly to form a smooth dough.
- If necessary, add 1-2 tablespoons of cold water.
- Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes.
- Then roll out on a floured surface and line the greased tart tin with it.
- Prick the pastry base several times with a fork and blind bake in a preheated oven at 180 °C (top/bottom heat) for 10 minutes.
Filling:
- Clean the spring vegetables (asparagus, zucchini, carrot) and cut or slice into fine strips.
- Slice the spring onions into rings and finely chop the wild garlic.
- Mix the crème fraîche with the eggs, grated cheese, salt, pepper and a little freshly grated nutmeg.
- Fold the wild garlic into the mixture.
Assemble & bake:
- Pour the wild garlic and egg mixture onto the pre-baked tart base.
- Arrange the vegetables decoratively on top.
- Bake in the oven at 180 °C for about 35-40 minutes until golden brown.
- Allow to cool slightly before serving.
Recommended side dishes:
- Small rocket salad with lemon dressing
- Baked potatoes with herb quark
- Green asparagus with lemon oil
