A few weeks ago I decided to start the 12 weeks Top Body Challenge from Sonia Tlev, and since I've tried to reduce as much as I can my fat and sugar intake (when eating at home) and start doing more exercise. As a foodie who dines out very often, it's very hard to control the oil, the cream and the butter chefs use to cook the dishes I order. That's why to balance this situation I am very careful when
I'm cooking at home.
My favourite recipe at the moment is a spiral vegetables tart with 5 different vegetables (onions, zucchinis, carrots, aubergine and red peppers) served with goat's cheese and thyme. It is only 195 kcal per slice - I usually have one slice with a baby gem on the side and a tsp of balsamic vinegar (215 kcal) or sometimes two slices with no side (390 kcal).

To make this recipe you will need:
- 1 light puff pastry
- 2 medium zucchinis
- 2 medium carrots
- 2 onions
- 1 aubergine
- 2 pieces of cooked red peppers
- 1 egg
- 1tsp of mustard
- 50g of goat's cheese
- 15ml of light double cream
- 1 mandoline

The first step is to prepare all the vegetables. You need to wash all of them, then after you peel the carrots and dry the zucchini and aubergine. To get a flexible carrot I boiled them for 10 minutes and let them cool down.

On another board you chop both onions. You need to cook them in a non-stick frying pan (to avoid using oil) until they become brown. Generally I cook on low heat and add a bit of water while they are cooking to make them soften quicker. When they are ready you need to let them cool down.

Using a mandoline, cut in lengthwise all the vegetables.

In the meantime, I preheat the oven to 180°C and I prepare the base of my tart. Gently ease the puff pastry into the tart tin, then prick the surface of the pastry with a fork and spread the table spoon of mustard on top.

Place the cooked onions on top of the mustard and then place the vegetable strips into the tart tin. You can start from the outside or from the center, this is totally up to you. I always start from the outside as I find it more easy and quicker. I alternate layer of zucchini - aubergine and carrot until the end and add some pieces of cooked red pepper between layers.

On top of the tart I spread 25g of goat's cheese (the 25g left will be used at the end for decoration). In a bowl I mix 15ml of light double cream, 1 egg and 30 ml of water and add it gently on top of the tart.

Bake the tart to 180°C for 35-40 minutes. Straight after the oven, I usually spread some thyme and the rest of the goat's cheese so it can melt.

I use the spiral method very often now and experiment with new flavours. I've made a smoked salmon, dill and courgette spiral tart (one of my friends mentioned I should add feta next time)... the options are unlimited !


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