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Tarte with vegetables and mushrooms

Servings4 Servings

Inspired by my previous salty tart, I made another one: this time with vegetables and mushrooms. This is just great too!

Tarte with vegetables and mushrooms

Ingredients for the dough
 1 Egg
 30 g Puree adjika (or tomato paste)
 150 g Skimmed milk curd
 30 g Butter (or oil)
 100 g Whole wheat flour
 Salt, spices at your discretion
Ingredients for filling
 100 g Mushrooms
 100 g Bell pepper
 100 g Broccoli
 30 g Leek
 10 g Garlic
Ingredients for pouring the pie
 3 Eggs
 100 g Egg white
 100 g Natural yogurt
 80 g Cheese Lean (I have a mix of Tea and 10% cheese)
 20 g Dorblu blue mold cheese (or other fatty cheese with a pronounced taste, or using only one self-made cheese)
 Provence herbs, herb salt

Finished dough: blend the egg with cottage cheese into a homogeneous mass.


Add melted butter, adjika, spices, flour and knead the dough.


Put in the refrigerator for 20-30 minutes.


Finished filling: cut vegetables, mushrooms and fry them lightly in a hot pan (to evaporate the water). Cool.


For pouring: blend eggs with egg white, yogurt. Add grated cheeses, chopped dill, herbs, can very little salt (remember that cheeses also have salt).


Remove the dough from the refrigerator. The dough is put into shape, forming edges. (I usually use rubber gloves for this, which I moisten a little)


Put the filling in the middle and pour the egg-cheese-yogurt mixture.


Put in the oven at 180 degrees and bake for ~ 45 minutes.

Nutrition Facts

Finished product weight 1170

Servings 0

1 serving contains
Calories 386.5
% Daily Value *
Total Fat 17.13g27%
Total Carbohydrate 21.2g8%
Protein 32.55g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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