This delicious and healthy tart is literally filled with a whole crop. vegetables, and cooking it is quite simple if you work with the purchase puff pastry. Cake for tarte is baked separately from the filling. Then all the vegetables are fried in the oven and laid out separately. sections on puff pastry, greased with goat cheese paste, cream-fresh (or sour cream), shoots of peas or lemon zest with juice, which with its citrus notes will interestingly complement the taste of vegetables and cream sauce. To make the tart look spectacular, choose bright vegetables, such as radishes, chives, asparagus and rainbow морковь. 
Time: 1 hour. ten min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 sheet of frozen puff pastry (half pack 0.5 kg.), defrost
- Flour for work
- 450 gr mixtures of brightly colored vegetables (e.g. chives, radish, small rainbow carrots and asparagus), cut thick vegetables longitudinally
- Extra-virgin olive to sprinkle
- 100 gr. goat cheese (log), room temperature
- 0.5 tbsp. coarsely chopped pea shoots
- Finely grated zest and juice of half a lemon
- 1/4 Art. cream fresh
- Coarse salt for serving
Recipes with similar ingredients: puff pastry, goat cheese, sour cream, pea shoots, radishes, asparagus, carrots
Recipe preparation:
- Preheat the oven to 200 ° C. Roll the puff pastry into lightly floured surface into a rectangle measuring 25×30 cm. Put it on a baking sheet; draw a border with a small knife, departing from the edges 1 cm. Generate the entire surface of the dough inside border with a fork. Put in the oven and bake until golden crusts, about 20 minutes. Transfer the cake to the wire rack; neatly press the middle if it rose. Give the cake completely cool off.
- Meanwhile, while working with one type of vegetables at a time, sprinkle them in a large bowl with olive oil, sprinkle with coarse salt and black pepper and mix gently. Spread out on laid parchment paper baking sheets, leaving space between vegetables so that they do not steam. Roast in the oven until cooked, about 15 minutes.
- Beat goat cheese, pea shoots and lemon in a food processor zest with juice until a homogeneous, pale green mass is obtained. Transfer to a bowl; mix in fresh cream, 1/4 tsp. coarse-grained salt and a little black pepper.
- Put the goat cheese mixture on the cake inside the resulting sides and distribute. Spread vegetables on top (they can be warm or room temperature). Sprinkle with large sea with salt.
