Baking · Finnish

Two-Flavor Vegetable Tarts

Name: Two-Flavor Vegetable Tarts
Cook time: 75 min
Total time: 75 min
Yield: 14 servings
Cuisine: Finnish
Ingredients: 1 pkt pre-rolled and folded puff pastry 500 g · frozen; 1 egg; 1 tsp sesame seeds; 1 tub Arla Lempi Turkish yogurt 300 g; 1 tub baby plum tomatoes 250 g; 1 tbsp olive oil; 0.25 tsp flaky sea salt; 0.25 tsp black pepper; 1 tub Apetina Snack cheese, green olives and garlic 100g /60 g; sprouts / microgreens; fresh basil; 200 g green asparagus; 1 bunch radishes 150 g; 1 tbsp olive oil; 0.5 tsp flaky sea salt; 0.25 tsp black pepper; 1 tub hummus, sun-dried tomato 190 g; 1 tub Apetina Snack cheese, mango & chili 100 g/70 g

Make two vegetable tarts from one dough. One is filled with strained yogurt and tomato, the other with hummus and vegetables. Seasoned salad cheese cubes top off the tarts.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Line a sieve or funnel with a coffee filter and place it over a suitable bowl. Spoon the yogurt into the coffee filter and place in the refrigerator to strain for at least six hours or overnight.
2
Defrost the puff pastry according to the package instructions. Unfold the pastry and cut it in half lengthwise into two pieces. Roll out the pieces into sheets measuring approximately 34 cm x 14 cm and place them onto a baking sheet lined with baking paper.
3
Score a border about 1 cm wide around the edges of the dough, taking care not to cut all the way through. Prick the center of the pastry sheets with a fork. Brush the edges of the sheets with beaten egg. Sprinkle sesame seeds onto the edges of one of the tarts.
4
Bake on the bottom rack of a 225-degree oven for 18–22 minutes. Gently press down any puffed-up dough in the center with a fork. Let cool.
5
You can roast the vegetables for both tarts in the oven at the same time in separate dishes. Halve the tomatoes and place them in a small baking dish. Drizzle with oil and season with salt. Snap off the woody ends of the asparagus and place the asparagus in another dish. Rinse and halve the radishes. Add the radishes to the same dish as the asparagus. Drizzle with oil and season with salt. Roast the vegetables in a 200-degree oven for about 15 minutes. Let cool.
6
Pick out the garlic cloves from the salad cheese tub and finely chop them into the strained yogurt. Also stir in the oil from the tub. Spread the yogurt onto one of the tart bases. Top with the roasted tomatoes, salad cheese, and the olives from the tub. Garnish with sprouts or basil leaves.
7
Spread the hummus onto the other tart base. Top with the asparagus and radishes. Add the salad cheese along with its oil.