Layered Veggie Tart

Name: Layered Veggie Tart
Yield: 10
Ingredients: For the omelets:; 6 eggs, beaten; 2 tablespoons of green onion, chopped; 2 tablespoons of parsley, chopped; 1/2 teaspoon of dried thyme (optional); salt to taste; For the tart:; 0.5 kg of puff pastry, homemade or store-bought; 1 tablespoon of olive oil; 1 tablespoon of butter; 0.5 kg of broccoli or spinach, blanched and drained; 2 cloves of garlic, minced; a pinch of nutmeg (1/4 to 1/2 teaspoon); salt and black pepper to taste; 2 large red bell peppers, cut into 2cm pieces and blanched; 250g of mild cheese or flatbread, sliced; 1 egg, beaten

1
For the omelets:
2
6 eggs, beaten
3
2 tablespoons of green onion, chopped
4
2 tablespoons of parsley, chopped
5
1/2 teaspoon of dried thyme (optional)
6
salt to taste
7
For the tart:
8
0.5 kg of puff pastry, homemade or store-bought
9
1 tablespoon of olive oil
10
1 tablespoon of butter
11
0.5 kg of broccoli or spinach, blanched and drained
12
2 cloves of garlic, minced
13
a pinch of nutmeg (1/4 to 1/2 teaspoon)
14
salt and black pepper to taste
15
2 large red bell peppers, cut into 2cm pieces and blanched
16
250g of mild cheese or flatbread, sliced
17
1 egg, beaten

Ingredients

1
For the omelets:
2
6 eggs, beaten
3
2 tablespoons of green onion, chopped
4
2 tablespoons of parsley, chopped
5
1/2 teaspoon of dried thyme (optional)
6
salt to taste
7
For the tart:
8
0.5 kg of puff pastry, homemade or store-bought
9
1 tablespoon of olive oil
10
1 tablespoon of butter
11
0.5 kg of broccoli or spinach, blanched and drained
12
2 cloves of garlic, minced
13
a pinch of nutmeg (1/4 to 1/2 teaspoon)
14
salt and black pepper to taste
15
2 large red bell peppers, cut into 2cm pieces and blanched
16
250g of mild cheese or flatbread, sliced
17
1 egg, beaten

Directions

1
Make 2 omelets, each about 17-21 cm in diameter, using half the ingredients for each omelet
2
Lightly grease a 21cm tart pan
3
Roll out 3/4 of the puff pastry to a thickness of about 1/2 cm
4
Line the bottom and sides of the tart pan
5
Keep the remaining puff pastry in the fridge
6
Heat the olive oil and butter in a skillet
7
Add the spinach or broccoli and garlic
8
Fry for 2-3 minutes
9
Season with salt, pepper, and nutmeg to taste
10
Remove from heat and set aside
11
Add the bell peppers and fry for a few more minutes
12
Remove from heat and set aside
13
Preheat the oven to a moderate temperature (180°C)
14
Assemble the ingredients in layers in the tart pan as follows: 1 omelet, half the spinach or broccoli, half the cheese, and all the bell peppers
15
Repeat the layers in reverse order: cheese, spinach or broccoli, and omelet
16
Roll out the remaining puff pastry to a thickness of about 1/2 cm, cut out a 20cm circle
17
Place on top of the omelet and press the edges together with your fingers
18
Make cuts on the surface of the puff pastry with a sharp knife
19
Decorate with any leftover puff pastry and drizzle with beaten egg
20
Place in a baking dish and bake until golden, about 70-75 minutes
21
Let cool slightly
22
Remove from tart pan and serve warm, cut into slices with a sharp knife and fine edges