Spring, printemps in French… Time of colorful farmer’s markets with greens tempting even such convinced antivegetarians as myself. In my local Zagreb market the spring and early summer days are so colorful, that it is hard to resist buying things by colour – either more elegant all green, or a cheerful colour-mix. I did both, on two separate days and it was as good intaste as in looks!

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The tarte salée is not hard to make and much lighter than its cousin, the quiche. Here is how I made it!

⌚ 30 min preparation, 30 min waiting, 60 min baking

Suitable for: This is vegetarian, halal and kosher, but not vegan. It is without nuts and shellfish, but not glutene-free, lactose-free nor egg-free.

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PDF-recipe for collecting and printing

🛒 Ingredients (for a 20 cm diameter quiche form)

Bottom: 200 g soft flour, 1/2 tsp salt, 100 g cold butter

Filling: 150 g Greek yoghurt, 1 egg, 1 garlic clove, 1/2 tsp Herbes de Provence, 30 g grated hard goat cheese, 4-5 tbs fresh cheese, Fleur de sel mit Piment d’Espelette

Topping: fresh spring veggies (I used spring garlic, spring onion, green asparagus and black bryony = Dioscorea communis for the green version, champignons, carrots, asparagus, baby spinach, radishes and violet petals for the colourful one).

Note: You add the salad-type veggies (radishes, baby spinach, violet petals and similar) after baking. If you use raw veggies at the end, you can also sprinkle the tarte with selfmade vinaigrette (olive oil – vinegar mix with a little bit of mustard, salt and pepper).

How to 🍳

Quickly knead the ingredients for the bottom into dough. Don’t knead too much, just enough to combine the ingredients. Wrap in cling-film and leave half an hour in the refrigerator.

Meanwhile mix the ingredients for the topping with a spoon, and cleanthe weggies.

Lightly oil the baking-form. Roll out the dough to about 3-4 mm thickness, transfer into form, trim the edges, make a few pricks with a fork, cover with baking-parchment and put some dry beans on top. Bake 10 minutes at 180 C, then remove the parchment and the beans, bake 10 minutes more.

Then add the filling and put the veggies on top, exceptthe ones you want to add raw later. Bake 40 minutes.