Broccoli, bell pepper, spinach and yogurt picnic tart

Name: Broccoli, bell pepper, spinach and yogurt picnic tart
Ingredients: 250 g flour; 125 g cold butter; 1 egg; 1/2 teaspoon salt; 1 tablespoon flour for the pan; 10 g butter for the pan; 2-3 roasted bell peppers; 10 broccoli florets; 1500 ml water; 1 teaspoon salt for boiling the broccoli; 300 g spinach; 1500 ml water; 1 teaspoon salt for boiling the spinach; 1/2 teaspoon salt; 1/4 teaspoon pepper; 5 eggs; 150 g yogurt; 1/4 teaspoon salt; 2 tablespoons breadcrumbs; 50 g grated cheese

Salad - Broccoli, bell pepper, spinach and yogurt picnic tart by Leopoldina M. - Recipia

Yogurt goes into the filling of this broccoli, bell pepper, spinach and yogurt picnic tart, which bakes in a tender crust. Strips of roasted pepper show among the broccoli and chopped spinach, while eggs hold the filling together; it's a savory tart for a picnic, easy to slice once it has cooled. I serve it at room temperature, cut into narrow slices. Prep: 30 minutes. Cook: 83 minutes. Rest: 75 minutes. Total time: 188 minutes. Serves: 6. About 450 kcal and 16 g protein per serving.

Ingredients

For the dough

250 g flour
125 g cold butter
1 egg
1/2 teaspoon salt
1 tablespoon flour for the pan
10 g butter for the pan

For the filling

2-3 roasted bell peppers
10 broccoli florets
1500 ml water
1 teaspoon salt for boiling the broccoli
300 g spinach
1500 ml water
1 teaspoon salt for boiling the spinach
1/2 teaspoon salt
1/4 teaspoon pepper
5 eggs
150 g yogurt
1/4 teaspoon salt
2 tablespoons breadcrumbs
50 g grated cheese

Preparation

1. Cut 125 g cold butter into cubes and mix it with 250 g flour and 1/2 teaspoon salt until you have fine crumbs. Add the beaten egg, mix until the dough comes together, and chill for an hour. 2. Preheat the oven to 220°C. Roast the peppers for 25 minutes, turning them until the skin is blackened in places. Peel them and cut them into small strips. 3. Boil the broccoli in 1500 ml water with 1 teaspoon salt for 4 minutes. Drain the florets well. 4. Boil the spinach in another 1500 ml water with 1 teaspoon salt for 4 minutes. Drain it well and chop it finely. 5. Mix the vegetables with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a separate bowl, beat the 5 eggs with 150 g yogurt and 1/4 teaspoon salt. 6. Roll out the dough to about 3 mm thick and place it in a pan greased with 10 g butter and dusted with 1 tablespoon flour. Prick it here and there with a fork, sprinkle over 2 tablespoons breadcrumbs, then add the vegetables and pour the egg and yogurt mixture on top. Trim off the excess dough. 7. Reduce the oven to 180°C and bake the tart for 45 minutes, until golden and the filling has set. 8. Sprinkle with 50 g grated cheese and bake for another 5 minutes, until melted. Leave it to cool for 15 minutes before serving.

Notes

Keep covered in the fridge for up to 3 days; take a slice out a little before serving so it isn't cold in the middle. For lunch, I start the dough almost three hours ahead, since chilling and baking take time. After draining the spinach, I press it firmly in the sieve until it stops dripping, otherwise moisture collects under the eggs. Choose roasted peppers with thick flesh; if there's liquid in the pan, drain it before cutting them. Broccoli florets of a similar size cook more evenly than very large ones mixed with small ones. You can replace the 10 broccoli florets with 10 cauliflower florets, boiled for 4 minutes too; the tart contains gluten, dairy and eggs. A simple green salad goes well alongside.