Table of Contents
Recipe for zucchini tart with pistachios and goat cheese
If you don’t want it to be pizza again, just make a tart. With our recipe, you can make a healthy and delicious zucchini tart with pistachios and goat cheese in no time at all. Ideal for friendly get-togethers or special occasions such as birthdays.
85 minutes
50 minutes
35 minutes
light
Vegetarian
French
bake
€ € € €
ingredients
for 8 servings
- For the dough:
- 200 g wholemeal flour of your choice
- 100 g Butter
- salt
- 1 No.
- For covering:
- 500 g Zucchini
- 500 grams of tomatoes
- 2 tbsp olive oil
- 180 g soft goat cheese (roll)
- salt
- pepper from the grinder
- 25 g chopped pistachio nuts
- 5 EL Balsamicoessig
- 1 tbsp honey
- 3-4 sprigs of basil
- Also: butter for the mold
preparation
- Preheat the oven to 200°C and grease the tart tin (26cm ø). For the dough, quickly knead the flour, butter, ½ tsp salt, the egg and 3 tbsp cold water. Line the bottom and edges of the greased form with the dough, prick several times with a fork and pre-bake in the oven for approx. 15 minutes.
- For the topping, wash the courgettes and tomatoes, cut off the ends of the courgettes and remove the stems of the tomatoes. Slice zucchini and tomatoes.
- Heat the oil in a large pan and fry the zucchini slices. Cut the goat cheese into slices. Fan the tomato and zucchini slices over the shortcrust pastry base and season with salt and pepper. Spread the goat cheese slices over the courgettes and tomatoes in a fan pattern and bake the tart in the oven for a further 20 minutes.
- Roast the pistachios in a coated pan and remove. Pour the vinegar and honey into the pan and let simmer for 3-5 minutes until syrupy. Rinse the basil, pat dry and pluck off the leaves.
- Drizzle the tart with the balsamic honey and serve garnished with pistachios and basil.
Recipe Tips
The dough is sufficient for a tart pan with a diameter of approx. 26 cm, resulting in 8 portions or pieces.
The following nutritional information relates to one serving or one piece of the tart.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,448 kJ 346 kcal |
| fat | 22.0 g |
| carbohydrates | 23.0 g |
| protein | 11.0 g |
