Tart with green vegetables and Emmentaler AOP

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50 min.
Cook/bake time 50 min.


3-4 servings

  • 3 bunched onions
  • 200 g courgettes
  • 2 tbsp olive oil
  • 100 g peas, fresh or frozen
  • 100 g sugar snap peas, fresh or frozen
  • Salt, pepper
  • 175 g Emmentaler AOP
  • 1 rectangular ready-rolled pastry, about 300 g
  • 100 g sour cream
  • 1 handful of rocket


  1. Cut the bunched onions in about 3 cm long pieces. Halve any large onion bulbs lengthways. Halve the courgettes lengthways and cut in thin 5 mm slices. Heat oil in a frying pan. Add the courgettes, onions, peas and sugar snap peas, stir-fry for 5 minutes over a high heat. Stir from time to time, season with salt and pepper, leave to cool.
  2. Grate the Emmentaler AOP on a coarse grater. Place the pastry on a baking tray, pierce in many places with a fork. Brush the pastry with sour cream, distribute the vegetables over the top and sprinkle over the grated Emmentaler AOP. Bake on the lowest rung of a 200 degree hot oven for 20-30 minutes.
  3. Garnish the tart with rocket, cut into pieces and serve.

Cheese in this recipe