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Spring vegetables tart |Open source |Recipes |Veggiewire.com

Spring vegetables tart

Spring vegetables tart

Spring vegetables tart is a balanced vegetarian tart with loads of fresh spring spinach and wild garlic.

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Description

Spring vegetables tart

Spring vegetables tart –  a tasty recipe

Ingredients:

For the dough:

10,58 oz of wholewheat flour

3 tbsp of cocoa butter

1 tsp of pink Himalayan salt

1 tbsp of fennel seeds

3-4 tbsp of ice water

For the filling:

17,63 oz of spinach

2 bunches of wild garlic

1 egg

5,29 oz of feta cheese

5,29 oz of Greek yoghurt

1 tbsp of pine nuts

1 tbsp of raw sunflower seeds

freshly ground pepper

Description:

Spring vegetables tart is a balanced vegetarian tart with loads of fresh spring spinach and wild garlic.

Prepare the dough first, incorporating with the fingers the cocoa butter in the flour mixed with salt and seeds of fennel until it is formed a dough heavy and compact, which should be wrapped in foil and is kept 30 minutes in a refrigerator. Meanwhile thoroughly wash the spinach and the wild garlic, tear the leaves and place them in a pan on low heat. Within seconds the leaves will soften, and leave the liquid – mix from time to time in the pan with the wooden spoon, until it evaporates, then put the vegetables in a bowl and leave them to cool.

Mix the yoghurt, egg, feta cheese with the vegetables and seeds, season with fresh pepper and set aside for the flavors to interconnect. Fix the oven to 175 degrees. Remove the dough from the refrigerator and spread with the rolling pin in a circular shape, the surface is covered with flour. Place a sheet of dough on the parchment paper, which sits on an oven tray. Distribute the stuffing on the surface of the dough, keeping 5 -6 inches uncovered around. The uncovered edge will rise over the filling, and it will get a galette form. Bake for 30 minutes and serve warm or cold.

Enjoy!

 

*The picture shown is for illustration purposes only.

 

 

 

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