Tart with green vegetables

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Ingredients for 4 Portions

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

Star of the dish
Emmentaler AOP Mild/Classic


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.

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.

Garnish the tart with rocket, cut into pieces and serve.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
Spiced balls with Emmentaler AOP
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