Vegetable tart
30-60 Min
Light dish
201-500 Kcal

“I love news, dealing with difficulties and making people happy and satisfied with the launch of a new venture.

I am a marketer by profession, and my most favorite hobbies are - yoga and cooking. Yoga has been a part of my activity for 1 year, as for cooking I consider myself as a dilettante so far.

I love balance in life, in relationships with people, and in cooking. I am happy to see many colors in a dish, I associate different products with each other in my mind and I’m very pleased when the taste matches the imagination. At any time I can prepare lunch to take to work, or to host my friends. Cooking for me is a kind of therapy for enjoying new discoveries.

Enjoy your own feelings and eat with pleasure #eatmorecolors”. - Nino Sharipashvili

500 500 gr. puff pastry
200 200 gr. sour cream (15%)
100 100 gr. Sulguni cheese
2 2 piece eggplant
2 2 piece zucchini
4 4 piece carrots
1 1 piece sweet potato
1 1 рinch salt
1 1 рinch colored pepper
2 2 teaspoon spice mixture (yellow flower, foreign spices, coriander)
step 1
If using ready-made dough, remove the dough from the freezer to thaw. Cut the vegetables with a vegetable cutter, very thinly.
step 2
Add grated cheese, spices, salt and colored pepper to taste to sour cream. Apply oil to the baking tin that the dough does not stick. Roll out the dough, place in a form and make holes with a fork.
step 3
Apply the sour cream sauce on a dough and arrange the chopped vegetables in a circle, one by one. Apply a small amount of oil with a brush, cover with foil and bake in a 200 ° preheated oven for 30 minutes, then remove the foil and let stand for another 10-15 minutes.
step 4
Baking time still depends on the oven and you can control it yourself. Cool it up a bit, cut and eat deliciously.
step 5
Tip: If you have vegetables left, do not throw them away - cook them and you will have another dish.

How To Serve

Bon Appetite!