Name: Rustic Sun Vegetable Tart with 0 Sugar and Low GI
Cook time: 65 min
Yield: 4 servings
Ingredients: 150 g of buckwheat flour; 60 g of whole wheat flour (T150); 90 g of water; 70 g of olive oil; 1 teaspoon of salt; 1 eggplant; 3 zucchini; 3 tomato

Rustic Sun Vegetable Tart with 0 Sugar and Low GI

A beautiful tart with a buckwheat crust!!! A KILLER!!! And low GI (GI = 40 for buckwheat flour and fiber from vegetables to lower the overall GI) I prepared this sun vegetable tart for my sister to extend the summer. I wanted to try the buckwheat crust for its unique and delicious taste, and I must admit that it's even better than I imagined. The crust recipe is very simple and the dough spreads easily: - 150g of buckwheat flour - 60g of whole wheat flour T150 - 90g of water - 70g of olive oil - 1 small tsp of salt Mix everything together and form a ball. Chill in the fridge for 30 minutes and then roll out the dough. Then • Pre-bake 1 eggplant and 3 zucchinis sliced into rounds for 30 minutes at 200°C • Arrange the vegetables on the crust and place 3 quartered tomatoes on top (drained of their water). Add Herbes de Provence. • Bake for 35 minutes at 200°C Enjoy! You can also add some goat cheese on top halfway through baking.

Low GI Public

Course: Main course

Preparation time: 0 minutes

Cooking time: 65 minutes

Rest time: 30 minutes

Energy: 390 kcal / serving

Instructions

1. Mix everything together and form a ball. Chill in the fridge for 30 minutes and then roll out the dough.
2. Then • Pre-bake 1 eggplant and 3 zucchinis sliced into rounds for 30 minutes at 200°C • Arrange the vegetables on the crust and place 3 quartered tomatoes on top (drained of their water). Add Herbes de Provence.
3. • Bake for 35 minutes at 200°C
4. Enjoy!
You can also add some goat cheese on top halfway through baking.