Autumn Vegetable and Herb Tart with Crispy Beans

Name: Autumn Vegetable and Herb Tart with Crispy Beans
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8 Portionen
Ingredients: Alternatives; Complete the dish; Loading...; Showing items 1 to 3 of 3; 4.7 rating A star rating of 4.7 out of 5.7 ratings; 5 rating A star rating of 5 out of 5.1 rating; 4.9 rating A star rating of 4.9 out of 5.9 ratings; 0.5 tsp fine salt; 50 ml cold water; 1 tbsp olive oil; seasoning; 1 tbsp olive oil; balsamic vinegar; 100 ml boiling water; honey; rosemary; thyme; to taste salt; cheese; crème fraîche; lemon juice; mustard; parsley; Worcestershire sauce; eggs; to taste salt; black pepper; garlic cloves; beans; olive oil

Tart

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Cook Time

1 h 40 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Autumn Vegetable and Herb Tart with Crispy Beans is ready in 1 h 40 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty vegetable tart is perfect for a cozy autumn dinner. The combination of sweet squash, aromatic herbs, and crispy butter beans creates a delightful mix of textures and flavors. I love making this tart because it's packed with seasonal ingredients and is a real crowd-pleaser. It's also a great way to use up leftover roasted squash. The crispy butter beans add a unique touch that everyone raves about. Serve it warm with a side salad for a complete and satisfying meal. It's also delicious cold the next day!

Ingredients (36 ingredients)

Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
4.7 rating A star rating of 4.7 out of 5.7 ratings
5 rating A star rating of 5 out of 5.1 rating
4.9 rating A star rating of 4.9 out of 5.9 ratings
0.5 tsp fine salt
50 ml cold water
1 tbsp olive oil
seasoning
1 tbsp olive oil
balsamic vinegar
100 ml boiling water
honey
rosemary
thyme
to taste salt
cheese
crème fraîche
lemon juice
mustard
parsley
Worcestershire sauce
eggs
to taste salt
black pepper
garlic cloves
beans
olive oil
lemon zest
to taste salt
rosemary
thyme
sage
olive oil

Preparation (7 steps)

Prepare the Dough

Thermomix® Setting

20 sec/Speed 4

Add the flour and butter to the mixing bowl. Add ½ tsp fine salt. Mix 20 Sec./Stufe 4 until the mixture resembles fine breadcrumbs. Add the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix 20 Sec./Stufe 3 until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.

Roast the Squash

Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.

Prepare the Garlic Syrup

Put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins.

Simmer the Garlic

Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.

Combine the Filling

Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.

Prepare and Bake the Tart

Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.

Cool and Serve

Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.