Tart with spinach and zucchini
This tart is filled with good ingredients from the vegetable drawer and works well for both lunch and dinner, perhaps with a salad on the side. We’ve made it with zucchini, red onion, and spinach, but you can vary the ingredients based on what you have available. This recipe is not Whole Grain Logo certified, but it is an opportunity to include more whole grains in everyday meals.
Ingredients
Tart dough (Whole Grain Logo certified)
- 1 dl yoghurt naturel
- 2 tbsp rapeseed oil
- 90 grams rye flour or whole wheat flour
- 90 grams wheat flour
- 1/2 tsp salt
Tart filling
- 1 large red onion
- 1 zucchini
- 75 grams baby spinach
- 4 egg
- 150 grams cottage cheese
- 1/2 dl milk
- Salt and pepper
- A little oil for frying
- 1 handful pine nuts
Instructions
Tart dough
- Preheat the oven to 200°C (convection).
- Place all the ingredients for the tart dough in a bowl or on the countertop and bring the dough together until it holds together well.
- Roll out the dough between two pieces of parchment paper until it fits your tart pan – about 25 cm in diameter.
- Grease the tart pan with a little oil and press the dough into the pan. Prick the dough with a fork and bake it in the oven – without filling – for about 10 minutes, or until the dough feels dry without coloring.
Tart filling
- Slice the red onion and sauté it in a pan with a little oil over medium heat. The onions should not be sautéed quickly but should slowly soften and caramelize.
- Cut the zucchini into small cubes. Rinse the spinach leaves.
- Cook the zucchini in the pan for about 5 minutes with the onions, then add the rinsed spinach leaves. Sauté the spinach for 1-2 minutes, just until it wilts.
- In a bowl, mix the cottage cheese with the eggs and milk, then season with salt and pepper.
- Spread the onions, zucchini, and spinach over the tart dough. Then pour the cottage cheese and egg mixture over the vegetables.
- Bake the tart in the oven until the egg mixture is set – about 35 minutes.
- Lightly toast the pine nuts in a pan and sprinkle them over the tart before serving.