Now that it’s spring time and we all feel a bit lighter, it’s the right time to cook our dishes lighter, as well. Today, I cook a super yummy anthotyros cheese and vegetables tart for a proper and light lunch.
Click here to see the recipe for homemade savory tart dough (pâte brisée).
Read also:
Ingredients
For the filling-
,
- 250 g cream cheese ,
- 250 g anthotyros cheese ,
- 100 g sundried tomatoes ,
- 2 eggs ,
- 2 egg whites ,
- 1 teaspoon sweet paprika ,
- 1 teaspoon fresh thyme (if not available, use dried) ,
- Zest of ½ of a lemon ,
- Salt ,
- Freshly ground pepper ,
- Vegetables for topping the tart (tomatoes, zucchinis, thinly sliced peppers, approx. O.5 cm) ,
- 1 tablespoon of olive oil
Instructions
For the filling-
,
- Inside a bowl, beat the eggs with the egg whites. ,
- Add the two kinds of cheese, the sun-dried tomatoes, the paprika, the thyme, salt and pepper. ,
- Stir properly the mixture, until all ingredients are equally distributed. ,
- Flatten the mixture inside the blind-baked tart. ,
- Then, add the vegetables on its top. ,
- Brush with olive oil the surface of the tart. ,
- Bake in preheated oven to 180°C for 25 minutes. ,
- Remove from the oven, allow it to cool and then cut into pieces and serve.
