Spiral vegetable tartlets

Ingredients

For the dough

• 250 g flour
• 1/4 teaspoon salt
• 125 g butter
• 1 egg yolk
• 90 ml water

For the filling

• 2 eggplants
• 2 zucchini
• 4 large carrots
• 150 g mozzarella
• 50 ml sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the tins and vegetables

• 10 g butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 5 ml olive oil (optional)

Preparation

1. Sift the flour into a bowl and mix it with 1/4 teaspoon salt. Add the cold butter, cut into pieces, and rub it in with your fingertips until the mixture is crumbly. 2. Add the egg yolk, then gradually work in 90 ml water, kneading until the dough comes together. Wrap it and refrigerate for 30 minutes. 3. Wash the eggplants and zucchini, peel the carrots, and cut all the vegetables in half lengthwise. Then slice them lengthwise into very thin strips using a special knife. 4. Coarsely grate the mozzarella and mix it with the sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. 5. Preheat the oven to 180°C. Roll out the dough, cut out circles with a round bowl and place them in mini tart tins greased with 10 g butter. Prick the dough with a fork and bake for 5 minutes. 6. Divide the mozzarella mixture among the tins. Roll up the strips with the skin facing outward, alternating the vegetables, and arrange them in the filling. Keep the strips at a similar height, then sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. If you like, drizzle the vegetables with 5 ml olive oil. 7. Bake the tartlets at 180°C for about 40 minutes, until the vegetables are soft and the pastry edges are golden brown.