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–+ servings

Colorful vegetable tart with spring vegetables & wild garlic

A crispy tart with fresh spring vegetables such as asparagus, zucchinis and carrots, refined with an aromatic wild garlic cream. Served on a buttery shortcrust pastry base, this vegetarian dish is a real eye-catcher and tastes great both warm and cold. Ideal for spring and perfect in combination with a semi-dry Dornfelder from the Palatinate.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main course
Cuisine French, German, vegetarian
Servings 2 People
Calories 510 kcal

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

Nutritional values per portion

Calories: 510kcalCarbohydrates: 38gProtein: 15gFat: 31g
Keyword Lamb with spring vegetables, Spring, Tart, Vegetable tart, Vegetarian, Wild garlic
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