Vegetable Tart: A Healthy and Tasty Treat

Vegetable pie is a delicious and nutritious option that pleases both the eyes and the palate.

Perfect for those looking for a light and tasty meal, this recipe combines the crunchiness of pasta with the softness and freshness of vegetables.

Rich in vitamins, minerals and fiber, this Vegetable Tart is not only an explosion of flavors, but also an excellent choice for those who want to adopt a lifestyle healthy.

It can be served as a main dish or accompanied by a green salad, making it perfect for any occasion.

Detailed ingredients Vegetable Pie

• Mass:

  • 200g wheat flour (or wholemeal flour for a healthier version)
  • 100g cold butter (or coconut oil for a vegan option)
  • 1 egg (substitute with 2 tablespoons applesauce for a vegan version)
  • 1 pinch of salt
  • 5 to 7 tablespoons of ice water

• Filling:

  • 1 grated carrot
  • 1 grated zucchini
  • 1/2 cup cooked and chopped broccoli
  • 1/2 red bell pepper, chopped
  • 1/2 chopped onion
  • 2 cloves of minced garlic
  • 2 beaten eggs (or 1/2 cup mashed tofu for a vegan option)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Grated cheese to taste (optional)

Detailed preparation method

1. Prepare the Dough:

   • In a bowl, mix the flour and salt. Add the cold, cubed butter and work it in with your fingertips until it forms a crumbly mixture.
   • Add the egg (or applesauce) and the tablespoons of ice water, mixing until a smooth dough forms. Add more water if necessary. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Prepare the Filling:

   • In a frying pan, heat the olive oil and sauté the onion and garlic until soft. Add the carrots, zucchini and bell pepper, cooking for another 5 minutes.
   • Add the broccoli and mix. Season with salt and pepper. Turn off the heat and let cool slightly.
   • In a bowl, mix the cooked vegetables with the beaten eggs (or tofu) and adjust the seasoning.

3. Assemble the Tart:

   • Preheat the oven to 180°C. On a floured surface, roll out the dough until it is about 0.5 cm thick.
   • Line a pie pan with the dough, cutting off the excess around the edges. Add the vegetable filling, spreading it evenly.
   • If desired, sprinkle grated cheese on top. Bake for 30-35 minutes or until the dough is golden brown.

4. Serve:

   • Let the tart cool a little before cutting. Serve hot or warm, accompanied by a fresh salad.

Additional information

• Nutritional value (per serving): Approximately 250 calories, 10g of proteins, 15g of carbohydrates, 18g of healthy fats.
• Side dishes: Enjoy a green salad with vinaigrette dressing or a light soup.
• Occasion: Ideal for family lunches, picnics or as a quick meal during the week.
• Estimated cost: Approximately R$ 25.00, depending on the region and seasonality of the ingredients.
• Preparation time: 1 hour (30 minutes preparation + 30 minutes baking).
• Difficulty level: Easy. Even beginners can do well by following the instructions.
• Helpful Tips: You can customize the filling to your liking with your favorite vegetables. Plus, a sprinkle of nutmeg or feta cheese can add a special touch!

History

This vegetable pie was born from fond memories. When I was a child, my grandmother always made stuffed pies for family gatherings on Sundays.

His eyes shone as he saw everyone gathered around the table, and the aroma from the kitchen filled the house with warmth.

Inspired by those warm memories, I wanted to create a healthy and colorful version of the recipe that would brighten up our lunches.

Each piece of this Vegetable Pie brings a little of the magic of those moments, always shared with love and affection.

With this recipe, you will not only have a delicious vegetable pie to enjoy, but also memories and affection cooking alongside you. Bon appétit!