Pepper, spinach and zucchini tart

Name: Pepper, spinach and zucchini tart
Ingredients: 200 g soft butter; 400 g flour; 2 eggs; 12 tablespoons water; 1 pinch of salt; 150 g dried beans (for baking); 3 bell peppers; 1 small zucchini; 5-6 tablespoons corn kernels; 300 g frozen spinach; 2 tablespoons oil; 2 eggs; 3 tablespoons breadcrumbs; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Children - Pepper, spinach and zucchini tart by Norica A. - Recipia

Pepper, spinach and zucchini tart has a simple dough made with butter and eggs, filled with sautéed vegetables and breadcrumbs. Under the soft filling the dough comes out thin and crisp, and on top there are daisies cut from the second sheet. I like it better when it is a little warm, not hot. Preparation: 25 minutes. Cooking: 80 minutes. Resting: 30 minutes. Total time: 135 minutes. Servings: 8. About 485 kcal and 11 g protein per serving.

Ingredients

For the dough

200 g soft butter
400 g flour
2 eggs
12 tablespoons water
1 pinch of salt
150 g dried beans (for baking)

For the filling

3 bell peppers
1 small zucchini
5-6 tablespoons corn kernels
300 g frozen spinach
2 tablespoons oil
2 eggs
3 tablespoons breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preparation

1. In a bowl put the soft butter, 2 eggs, the flour, the water and a pinch of salt. Knead until you get a smooth dough, then cover it and leave it in the fridge for at least 30 minutes. 2. Roast the 3 peppers directly over a flame, turning them, until they are blackened all over, about 10 minutes. Peel them and cut them into strips. 3. Cut the small zucchini into cubes or slices and sauté it for 10 minutes in 2 tablespoons of oil, until it softens. 4. Thaw the spinach and drain it well. In a bowl mix the pepper strips with the spinach, the zucchini and the 5-6 tablespoons of corn kernels, then season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. 5. In a separate bowl beat 2 eggs, add the 3 tablespoons of breadcrumbs, mix and pour over the peppers. 6. Divide the dough in two. Roll out one sheet and line a round tin, lifting the dough well up the sides, then prick the base with a fork. 7. Cover the dough with baking paper, put the beans on top so it doesn't puff up, and bake it in the oven preheated to 180 degrees for 10 minutes, until the surface dries out. 8. Remove the paper with the beans, spread the pepper mixture over the dough and trim the extra dough from the edges. 9. Roll out the second sheet of dough and cut out daisies (or other shapes) with a cutter. Place them over the filling, starting from the edge towards the centre of the tin. 10. Put the tin in the oven preheated to 180 degrees for 50 minutes, until it browns nicely. 11. Let the tart cool a little, then cut it into slices and serve.

Notes

The tart keeps in the fridge, covered, for up to 3 days. It goes well with a salad of fresh tomatoes and cucumbers, with a little oil and vinegar on top. Choose peppers with thick walls, which peel more easily after they have stayed covered for a few minutes. The small zucchini is better than a large one, which has many seeds and more water. If the dough sticks to your hands, add a little flour, but not too much, or it becomes tough. For a version without butter, replace the 200 g of butter with 200 g of hard margarine, taken out of the fridge. The tart contains gluten, eggs and milk, but it is vegetarian. If the filling seems watery, the spinach was not drained enough. The baking beans can be collected after baking and used again for the same thing.