Preparation time: 1 hour + 1 hour in the fridge
- We make the sponge from 250g flour, 120g butter (the amount depends on the size of the tray), an egg, a pinch of salt, 4 tablespoons of water.
We mix the ingredients until they forms a dough we then refrigerate for one hour. When we remove the dough from the fridge, we spread it on a buttered round tray, prick it with a fork from place to place and put it in the freezer for half an hour or in the refrigerator for one hour. The oven is heated up to 180 degrees and we bake the simple cake sponge for 20 minutes. To be sure that the tart does not swell, it may be pricked with a fork or after 5 minutes we can put a wax paper over the top, and then place on it some beans or even a stone.
Composition: Mix of in-season vegetables, 4 eggs, 300g sour cream and 100g de telemea/feta cheese produced by Transylvania Lactate. Mix the eggs with sour cream and telemea cheese, place them in the form of semi-baked sponge and place the vegetables over the sponge. We used tomato and zucchini for this recipe. Place in oven and bake for 20-30 minutes until the dough is golden-brown and the vegetables ripen together with the entire composition.