For the pastry
- 1 1/2 cups (190g) all-purpose flour
- pinch of salt
- 1/2 cup (110g) cold butter
- 1 tbsp. cold water
For the filling
- 3.5 oz. (100g) mozzarella
- 3.5 oz (100g) gruyère cheese
- 3.5 oz. (100g) parmesan
- 7 oz. (200g) sour cream
- 1 tsp. salt
- pepper, nutmeg, smoked paprika
- 3–4 medium zucchini (green and yellow)
- 1 medium eggplant
- 2–3 large carrots
- salt and pepper
- olive oil
- Sieve the flour into a large bowl. Add salt and cold butter in small pieces. Rub the butter into the flour until it resembles crumbs. Add the water and knead the dough. Work quick so the dough does not get too warm. Wrap in plastic wrap and let rest in the fridge 30-60 minutes.
- Preheat the oven to 350˚F (180°C). Grease a 10 inch tart tin. On a floured surface roll out the dough a little bit bigger than the tart tin. Carefully place the pastry into the tin and press the dough to the bottom and the sides. Place in the fridge for another 10 minutes to cool down.
- Take the tin out of the fridge, line with baking parchment and fill with (baking) beans or a second tin bit smaller than the one with the dough. Blind bake for 15-20 minutes. The edges should be slightly golden in color. Take out of the oven and set aside.
- For the filling cut the mozzarella into very small pieces. Grate the other cheeses and mix all with the sour cream. Add the salt and other seasoning and stir in. You have to taste – add chili powder or other herbs if you want it spicier. Set aside.
- Wash the vegetables and cut into thin strips with a vegetable slicer or a sharp knife (I would recommend the slicer). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.
- Preheat the oven to 375˚F (190°C). Fill the cheese-mix into the pre-baked crust and spread evenly. On a chopping board or a large cake lifter start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around. Play around with the different vegetable strips so you get a nice color mix at the end. The carrots strips will be the toughest to wrap, because they are not as flexible as the zucchini or eggplant strips. Continue wrappin’n’rollin until your circle of rolled vegetables is roughly 10 inches in diameter. Carefully let the vegetables slide down the chopping board or cake lifter onto the cheese filling of the tart (a helping hand might be good here). Season with salt and pepper and brush with some olive oil. Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking. Serve warm with sour cream dip for example.
- Enjoy rolling and baking!
- Serving Size: 12