A versatile and healthy recipe, perfect for maintaining a balanced diet. The fresh and roasted vegetables add an intense flavor, while the cream cheese from Lăptărie complements the taste with a delicate aroma.
Ingredients:
- 400g puff pastry dough
- 1 egg
- 10 asparagus spears
- 400g broccoli florets
- 1 red onion
- 150g baby carrots
- 25g canned corn
- 1 teaspoon garlic powder
- 370g Lăptăria cu Caimac Cream Cheese
- 3-4 sprigs of fresh thyme
- 3 tablespoons olive oil
- salt
- pepper
- coriander sprouts
Preparation:
- Roll out the pastry dough on a work surface. Cut a 1 cm strip from its edges. Brush the remaining surface of the dough with beaten egg, then stick the cut strips onto the edges. Brush the strips with beaten egg as well. Prick the dough all over with a fork.
- Bake the dough at 195°C for 15-20 minutes in a ventilated oven. Let the dough cool, and meanwhile, prepare the roasted vegetables.
- Place the asparagus spears, baby carrots, quartered red onion, and small broccoli florets on a baking tray. Drizzle with oil and season with salt, pepper, and garlic powder. Roast the vegetables at 180°C for 25-30 minutes, until they turn golden brown and soften.
- Prepare the cream cheese filling for the tart. In a bowl, mix 2 jars of Lăptăria cu Caimac Cream Cheese (370g total) with salt, pepper, and fresh thyme leaves.
- After the puff pastry has baked and cooled, press the center to form the tart base. Spread the cream cheese mixture evenly over the entire surface.
- Cut the roasted vegetables into smaller pieces and arrange them on top of the filling. Sprinkle the boiled corn kernels and coriander sprouts on top.
Tips:
You can enjoy this recipe alongside a glass of delicious Sana or Ayran from Lăptăria cu Caimac.
This recipe was created by Alina Muntele, who used our 100% natural dairy products for the preparation of this delicious appetiser. We were excited to see how our products turned into dishes made with skill and respect for ingredients and taste! We would like to thank her for choosing us for this recipe and we are pleased to share it with you.
