Vegetable Tartlets

Vegetable Tartlets

Vegetable Tartlets

Vegetable Tartlets

 

Savory pastry with fillings of seasonal vegetables-a real godsend for the summer menu. Almost every cuisine in the world can boast of unsweetened baking recipes with vegetables, their optionsa huge number.

Vegetable Tartlets — small portioned pies that can be served with tea, meat and fish dishes or soups.

For 4 tartlets with a diameter of 1415 cm

Dough:

  • 200 g ice cream butter
  • 2 egg yolks
  • pinch of sea salt
  • 100 g corn flour
  • 200 g wheat flour

 

Toppings:

  • 4 eggs
  • 100 ml milk
  • 2 medium-sized Zucchini
  • 12 medium carrots
  • sea salt
  • freshly ground black pepper

 

Cooking:

Prepare shortcrust pastry: you can cook using the combine or cold hands knead the dough of butter (grated grater), sea salt, yolks, two types of flour (Sift flour). After the dough, put it in the fridge for an hour.

The oven warms up to 356 F.

Get the dough out of the fridge. Through a parchment roll out the dough and put in a form, put a piece of parchment on top pour cargo-beans, buckwheat, peas that you like better. Put in oven for 10 minutes.

To get the form, remove the goods, arrange vegetables fan in tartlets, salt and pepper. Pour the mixture of eggs and milk. Put in the oven for 10-15 minutes.Get the finished tartlets, allow to cool and remove them from the

form, serve warm or cold.
This tartlet is the perfect complement to Creamy Sauce Chicken
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Vegetable Tartlets
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