Fall break is approaching, and I am looking so much forward to going home for a week 🙂 If I needed to pick one season when I miss home most, it would be fall. Colorful vineyards, misty walks by the riverside, golden forests… I simply love it! All and above that, I also love the traditional food during this season, so I hope to get around to enjoy some new wine, to eat pälzer zwiwwelkuuche (onion cake from my home region), maybe even to get some chestnuts from the oven…. That’s how I love fall!
The vegetables I used for this tarte may be not that characteristic for fall, but to me tartes in themselves are closely connected to this season, so I called it Tarte d’Automne 😉 I think the look is quite effective, and you could even do it without the tomatoes and mushrooms in the middle. Even though the directions might seem a bit lengthy, it is actually not that complicated, it just features a lot of small steps. So if you want to save yourself some trouble, you could also use readily bought pastry, even though I can only recommend to you to try this recipe for a fresh one!
|For the Pastry:||For the Topping:|
|125 g spelt flour||1/2 eggplant, cut lengthwise|
|60 g butter||4-5 carrots|
|1 egg||2 handful spinach|
|2 tbsp cold water||4 tomatoes|
|1 clove of garlic|
|50 g yoghurt|
|salt, pepper, nutmeg, chives|
For the shortcrust:
Mix all the dry ingredients together. Cut the butter into small pieces and add – together with the egg – to the mixture. Knead carefully until the pastry holds together. Form a ball and let it rest in the fridge for at least an hour. In the meantime you can prepare the vegetables and the egg-yoghurt mixture.
Wash all the vegetables. Cut the aubergine (eggplant) lengthwise in half. Remove the ends of all the carrots. Then use a vegetable peeler to cut the carrots and the aubergine into thin slices. When slicing the aubergine, turn it in such a way, that each slice has some peel on one side and the open cutting edge on the other side. When you sliced the vegetables, spread them on a plate and sprinkle them with salt. Cut the mushrooms into small pieces and divide the tomatoes in halves.
Preheat the oven to 180°C. Take the shortcrust pastry out of the fridge and sprinkle the countertop with flour. Roll out the pastry until it can fit a tart form. Grease and sprinkle a tart form with flour. Carefully transfer the pastry to the tin and prick with a fork. Bake the pastry for about 10 minutes until the edges turn golden brown. Whisk together eggs and yoghurt, season with salt and pepper, nutmeg and one freshly pressed clove of garlic. Take the pastry out of the oven and let cool down.
Once the pastry has cooled down, pour in the egg-yoghurt mixture and start filling the tart. For this start on the edge of the tart and lean one slice of aubergine towards the pastry crust. Turn the tin until the end of the aubergine slice and lean 1-2 slices of carrots towards the pastry crust. Work your way into the middle, taking turns between aubergine, carrots and spinach leaves. When nothing is left form a circle out of the tomatoes, such that the cutting edge faces upwards. Fill the middle with the cut mushrooms. Season with freshly ground salt and pepper and bake in the oven at 180°C for about 30 minutes. Garnish wish freshly chopped chives before serving.