Name: Vegetable and Fresh Cheese Tart
Prep time: 60 min
Cook time: 20 min
Yield: 8
Cuisine: Internacional
Ingredients: 250 grams flour, (for the Brisée dough); 125 grams butter, (for the Brisée dough); 5 grams salt, (for the Brisée dough); 90 milliliters water, (for the Brisée dough); 125 milliliters table cream; 50 milliliters cow's milk; 2 eggs; pepper; nutmeg; 5 carrots, large, sliced and cooked in water; 5 zucchinis, large, sliced and cooked in water; 2 eggplants, large, sliced and cooked in water; 300 grams panela cheese, cut into thin slices

Preparation

40 mins

20 mins

Low

For the brisée dough: mix the butter with the flour and rub until you achieve a sandy texture. Gradually incorporate the salt and water without kneading, just mixing. Wrap in plastic and refrigerate for 20 minutes. Roll out the dough to a thickness of 1 cm and line a previously floured tart pan with this dough. Prick the dough at the bottom and bake at 200 °C for 5 minutes. Remove from the oven and set aside. For the filling: mix all the ingredients in a bowl and incorporate them into the tart, arranging the vegetables in a spiral, alternating with slices of panela cheese. Bake for an additional 20 minutes, approximately.

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Vegetable and Fresh Cheese Tart

Ingredients

Preparation

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