I am definitely in a spring mode… Spring is my favourite season and I adore how the nature changes when the weather becomes warmer!
Yesterday I did this tart to celebrate to welcome spring in Zurich 🙂 I love to find the small ways of being happy in my life and Cooking is how I reflect my emotions!!
You can try this recipe for dinner, for lunch and it’s super easy!
- 1 pocket of ready to use salty pie pastry ( I bought it from migros )
- 2 carrots
- 3 zucchinis
- 1 Onion
- 3 tablespoon of balsamic vinegar
- Dried mint & basil 1 teaspoon of each
- 1 tablespoon of extra virgin olive oil
- 1 Egg
- Half pocket of grated gruyere cheese (add more or less according to your taste)
- 1 dessertspoon of paprika
- Salt & pepper
Cooking Time: 35 min
Level: Easy, for 4 person
Preheat the oven to 200C. As this is a tart, I used the option that you can heat the top and the bottom of the oven.
Start cutting the onions into half circles. Place them in a pan with balsamic vinegar and start to caramelise them in a medium heat. You will see, when there is no more vinegar on the pan, your onions will start to caramelised 🙂
On the other hand, Clean the carrots and zucchinis. Grate them in a big bowl. The most important thing in this recipe is to squeeze all the juice of zucchini with your hands. This will avoid you to have a juicy pie.
Once you squeeze all the juice, then add the egg, olive oil & all the spices and mix them in a big bowl.
Take your pie pan and place the pastry, curl the corners with your hands. Take a fork and make some holes onto it. ( see the picture below).
Then add your vegetable mix, top it with grated cheese and caramelised onions. Bake it until the pie is crusty ( check often the bottom of the pie, if it is crusty then its perfect), about 25 mins.