Zucchini and leek tart

Name: Zucchini and leek tart
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Europäisch
Ingredients: 100 g Zucchini; 50 g Lauch; 10 g Kapern; 1 Stk. Blätterteig, vegan; 5 g Crème fraîche, vegan; 1 Prise Salz; 1 Prise Pfeffer, frisch gemahlen; 1 TL Oregano, getrocknet; 1 EL Olivenöl; 0.5 EL Balsamicocreme

6 Reviews

Chanelle B

Food Bloggerin, a tofu surprise

Chanelle B

Food Bloggerin, a tofu surprise

Gesamt: 30minAktiv: 10minSchwierigkeit: EasyVorspeisenEuropäisch

6 ReviewsGesamt: 30minAktiv: 10minSchwierigkeit: EasyVorspeisenEuropäisch

Veggie tarts are an excellent way to show off good produce and take very little effort. Excellent as a main, side, or aperitivo, this zucchini and leek tart is both beautiful and delicious.

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Kochschritte

Schritt 1/5
01 / 05
Start by washing and drying the zucchini and leek and slicing them into thin rounds.
Schritt 2/5
02 / 05
Roll out the dough and spread the vegan cream in a thin layer, leaving a 2cm border around the edges of the pastry.
Schritt 3/5
03 / 05
Place the sliced zucchini and leek in alternating layers to create a pattern. Scatter the capers and top the tart with salt, pepper, and oregano.
Schritt 4/5
04 / 05
Bake at 200C for 15-20 minutes until the tart is golden and the vegetables are cooked through.
Schritt 5/5
05 / 05
Remove from the oven and drizzle the olive oil and balsamic reduction on top. Slice and serve warm.