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Summer vegetable tart
Nutrition facts per serving:
- Energy in kcal about 643
- Fat about 42g
- Carbohydrates about 41g
- Protein about 18g
This is needed
This is needed
for 4 people
Fry the vegetables
- olive oil for frying
- 150 g aubergine, cut into slices approx. 5 mm thick
- 100 g courgettes, cut into slices approx. 5 mm thick
- 0.5 yellow pepper, cut into strips
- 1 tsp salt
- 250 g cherry tomatoes, cut in half
- 1 spring onion incl. green part, cut into rings
- a little pepper
- 2 garlic clove, squeezed
Dough
- 1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
Topping
- 120 g Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food)
- some basil leaves
- 100 g pine nuts, roasted
Tools
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- For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper
And that's how it's done
And that's how it's done
Fry the vegetables
Heat a little oil in a large non-stick frying pan. Fry the aubergine, courgette and pepper in batches for approx. 4 mins., remove from the pan, season. Add the tomatoes, spring onions and garlic. Place the vegetables on the prepared tin.
Dough
Firmly prick the pastry with a fork and lay loosely over the vegetables. Make a rim between the vegetables and the edge of the tray.
Bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the tart from the oven.
Topping
Turn the tart out carefully onto a platter. Remove the baking paper. Distribute mozzarella, pine nuts and basil on the vegetable tart.
