Savory vegetable and cheese tart

Name: Savory vegetable and cheese tart
Ingredients: 4 eggs; 200 g assorted cold cuts; 200 g assorted cheeses; 2 tablespoons sour cream; 6 olives; 1 red kapia pepper (150 g); 4 mushrooms (100 g); 5 g butter; 3 tablespoons flour; 1/4 teaspoon salt; 1/4 teaspoon ground pepper

Appetizers - Savory vegetable and cheese tart by Monica C. - Recipia

This savory vegetable and cheese tart is served cold at parties and gatherings. The eggs, cold cuts and cheeses hold it together, while the pepper, mushrooms and olives show through in the lightly browned slices. I cut it into small squares so it’s easy to pick up from the platter. Prep: 20 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 85 minutes. Serves: 6. Approximately 300 kcal and 19 g protein per serving.

Ingredients

4 eggs
200 g assorted cold cuts
200 g assorted cheeses
2 tablespoons sour cream
6 olives
1 red kapia pepper (150 g)
4 mushrooms (100 g)
5 g butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Cut the cold cuts and pepper into small cubes, slice the olives into rounds, and grate the cheeses. Beat the eggs in a bowl. 2. Clean the mushrooms and slice them. Sauté them in 5 g butter over medium heat for 5 minutes, until softened and no liquid remains in the pan. 3. Mix the eggs with the cold cuts, cheeses, sour cream, olives, pepper and mushrooms. Add 3 tablespoons flour, 1/4 teaspoon pepper and 1/4 teaspoon salt only if the mixture needs it. 4. Grease a 24 cm tart pan with butter or line it with baking paper. Pour the mixture into the pan. 5. Bake at 180°C for 30 minutes, until lightly browned and set. 6. Let it cool for 30 minutes, then turn it out onto a platter.

Notes

Serve it with a simple green salad and a tangy dressing. I made it with what I found in the fridge, and within a few minutes there was none left on the table. For a meat-free version, replace the 200 g cold cuts with 200 g sautéed mushrooms; the eggs, dairy and flour stay in, so the tart is not gluten-free or dairy-free. Taste the mixture before adding salt, since the cold cuts and cheeses may already be salty. Telemea is saltier than semi-hard cheese, and the mushrooms need to leave no liquid in the pan. Let it cool completely before turning it out, as it can break while warm. Covered, it keeps in the fridge for up to 3 days.