Ingredients
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For the dough:
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1.5
-
1
-
4
-
-
For the veggie mixture:
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1
-
1
-
2
-
1
-
1
-
1
-
-
-
0.33
-
0.25
-
1
-
1
-
For the tart:
-
1
-
Steps
|
1
Done
|
For the dough: Strain the flour into a bowl. Add the egg and butter. Season with salt and mix until even using your hands. |
|
2
Done
|
Dust the work surface with flour and place the dough on it. Knead until you have a dough. |
|
3
Done
|
Form a sphere from the dough and wrap it with plastic. Refrigerate for 30 minutes. |
|
4
Done
|
For the veggie mixture: Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender. |
|
5
Done
|
Add the garlic and zucchini. Stir them in. Add the red and yellow bell peppers and stir them in. |
|
6
Done
|
Season with salt and pepper. Cook and stir for 1 more minute. |
|
7
Done
|
Transfer to a bowl. Add the cream cheese, milk, egg, and heavy cream. Mix until even using a spatula. Set aside. |
|
8
Done
|
For the tart: Unwrap the dough and place it on the work surface between 2 parchment papers. Flatten it using the rolling pin. |
|
9
Done
|
Coat a tart pan with the vegetable oil using a brush, then dust it with some flour. Line it with the dough and trim the edges. |
|
10
Done
|
Poke holes into the dough using a fork. Bake for 25 minutes at 360⁰F/180⁰C. |
|
11
Done
|
Remove the pan from oven and fill the crust with the veggie mixture. Evenly spread it, then bake for 25 minutes at 360⁰F/180⁰C. |
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