Zucchini, pea and sweet potato tart

Zucchini, Pea, and Sweet Potato Tart: A Recipe Full of Flavor and Color

The zucchini, pea, and sweet potato tart is a recipe that perfectly combines the delight of fresh vegetables with the creamy texture of the filling, all in a crispy crust that is sure to impress anyone who tastes it. This tart is ideal for both a light dinner and a festive meal, bringing a vibrant and healthy flavor to the table.

Preparation time: 30 minutes
Baking time: 28 minutes
Total: 58 minutes
Servings: 6

Necessary ingredients:

For the crispy crust:
- 160 g flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 80 g cold butter, diced
- 1 egg

For the filling:
- 300 g sweet potatoes, peeled and diced
- 300 g zucchini, washed and diced
- 200 g peas (fresh or frozen)
- 150 ml milk
- 1 red onion, peeled and halved
- 2 sprigs of fresh rosemary
- 10 g cornstarch
- 50 ml vermouth
- Sea salt and freshly ground black pepper, to taste

Recipe history:
This tart recipe is inspired by culinary traditions that emphasize fresh and seasonal ingredients. The tart has become a popular dish due to its versatility, being able to be filled with a variety of vegetables, cheeses, or meats. It is an excellent choice for those who want to enjoy a healthy yet flavorful meal.

Preparation steps:

1. Preparing the crust:
Start by mixing the flour with the baking powder and baking soda in a large bowl. This mixture will ensure a light and airy texture for the crust. Add the cold butter cubes and, using your fingers or a pastry cutter, incorporate the butter until you achieve a sand-like consistency. It is important that the butter is cold to keep the crust flaky.

2. Adding the egg:
Crack the egg and add it to the flour mixture. Mix quickly until the dough starts to come together. If the dough is too dry, you can add a little cold water, one tablespoon at a time, until you reach the desired consistency.

3. Chilling the dough:
Form a ball with the dough, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is essential to achieve a flaky dough that will bake evenly.

4. Preparing the filling:
While the dough chills, you can start preparing the filling. Boil the sweet potatoes in salted water for about 20 minutes, or until soft. Once cooked, drain and mash them until you achieve a smooth puree.

5. Boiling the vegetables:
In a separate pot, boil the zucchini and peas in salted water for 10-15 minutes, until tender. Once cooked, drain and set aside.

6. Infusing the milk:
In a pot, add the milk, sliced red onion, and rosemary sprigs. Bring to a boil, then remove from heat and cover. Let it infuse for 15-20 minutes for the flavors to combine.

7. Preparing the sauce:
Strain the infused milk into a clean pot and place it back on the heat. Dissolve the cornstarch in vermouth and add it to the milk. Cook until the mixture begins to thicken.

8. Combining the ingredients:
In a large bowl, combine the sweet potato puree, thickened sauce, eggs, and season with salt and pepper to taste. Mix well, then add the zucchini and peas.

9. Preparing the tart:
Preheat the oven to 180°C (356°F). Remove the dough from the refrigerator and roll it out on a floured surface. Place it in a buttered and floured tart pan. Prick the dough all over with a fork, then bake for 8 minutes, until it starts to lightly brown.

10. Adding the filling:
Pour the vegetable filling into the pre-baked crust, ensuring it is evenly distributed. Place the tart in the oven and bake for 20 minutes or until the filling is set and slightly browned.

11. Serving:
Let the tart cool slightly before slicing. This delicious tart can be served warm or at room temperature. It pairs perfectly with a fresh green salad and a lemon dressing to complement the flavor.

Useful tips:
- You can add feta cheese or goat cheese to the filling for extra flavor.
- If you want to try a vegetarian version, you can replace the vermouth with dry white wine or lemon juice.
- The tart keeps well in the refrigerator for 2-3 days, and the flavor will intensify as it cools.

Nutritional benefits:
This tart is rich in nutrients due to the fresh vegetables included. Sweet potatoes are an excellent source of vitamin A and fiber, while zucchini and peas provide a healthy supply of vitamins and minerals. It is a healthy, energy-packed option, ideal for a lunch or dinner meal.

Frequently asked questions:
- Can I use other vegetables instead of zucchini and peas?
Yes, you can experiment with vegetables like spinach, mushrooms, or bell peppers.

- Is this tart suitable for vegans?
You can adapt the recipe using vegan butter and lentil eggs instead of eggs to create a vegan version.

- What drinks pair well with this tart?
A zucchini, pea, and sweet potato tart pairs well with a dry white wine or a refreshing lemonade.

Now that you have all the necessary information, all that's left is to get cooking! Your zucchini, pea, and sweet potato tart will surely become a favorite among friends and family. Happy cooking!