For the pastry
100 g farine
50 g beurre
½ c. à c. sel
2 tbsp eau froide
For the filling
1 carotte, peeled, cut into thin strips
1 courgettes, small, halved lengthways and thinly sliced
1 poivre rouge, halved lengthways and thinly sliced
100 g crème aigre
1 medium egg
sel
poivre
pincée muscade fraîchement râpée
oignons, optional, cut into rings
Instructions
STEP 1/7
For the pastry:
Put the flour, butter, salt and water in a bowl and knead with your hands into a small, smooth ball. Wrap the pastry in foil and refrigerate for 30 minutes.
STEP 2/7
Take the pastry out of the fridge. Line the bottoms of the moulds with baking paper then line each mould with pastry.
(Tip: Use 2 moulds Ø 8-10 cm)
STEP 3/7
Lay 3-4 slices of carrots and zucchini alternately on top of each other and, starting from one end roll up in a circle.
STEP 4/7
Then insert the pepper slices in between the slices and place the vegetable strip rolls in the prepared moulds.
STEP 5/7
Put the eggs and sour cream in the beaker. Add salt, pepper and nutmeg. Using the MultiQuick blending shaft, puree until smooth and pour carefully over the vegetables in each mould.
STEP 6/7
Insert the griddle plates and use the MultiGrill 9 Pro as an oven grill. Set the temperature of the lower and upper plates to 210°C and press the start/stop button to preheat the grill.
STEP 7/7
When the display shows ready, place the tartlets on the lower griddle and bake for about 30 minutes until grolden brown. Remove the tarts from the grill and let cool.
This recipe was prepared with Braun's MultiGrill 9 Pro (CG 9167 TI).
For the pastry
100 g farine
50 g beurre
½ c. à c. sel
2 tbsp eau froide
For the filling
1 carotte, peeled, cut into thin strips
1 courgettes, small, halved lengthways and thinly sliced
1 poivre rouge, halved lengthways and thinly sliced
100 g crème aigre
1 medium egg
sel
poivre
pincée muscade fraîchement râpée
oignons, optional, cut into rings
This recipe is prepared with:
CG9167
Instructions
STEP 1/7
For the pastry:
Put the flour, butter, salt and water in a bowl and knead with your hands into a small, smooth ball. Wrap the pastry in foil and refrigerate for 30 minutes.
STEP 2/7
Take the pastry out of the fridge. Line the bottoms of the moulds with baking paper then line each mould with pastry.
(Tip: Use 2 moulds Ø 8-10 cm)
STEP 3/7
Lay 3-4 slices of carrots and zucchini alternately on top of each other and, starting from one end roll up in a circle.
STEP 4/7
Then insert the pepper slices in between the slices and place the vegetable strip rolls in the prepared moulds.
STEP 5/7
Put the eggs and sour cream in the beaker. Add salt, pepper and nutmeg. Using the MultiQuick blending shaft, puree until smooth and pour carefully over the vegetables in each mould.
STEP 6/7
Insert the griddle plates and use the MultiGrill 9 Pro as an oven grill. Set the temperature of the lower and upper plates to 210°C and press the start/stop button to preheat the grill.
STEP 7/7
When the display shows ready, place the tartlets on the lower griddle and bake for about 30 minutes until grolden brown. Remove the tarts from the grill and let cool.
