Summer vegetable tart

Summer vegetable tart

Total: 35 Min. | Active: 15 Min.
vegetarian
Nutritional value / people: 643 kcal
, Fat: 42 g
, Carbohydrate: 41 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fry the vegetables

olive oil for frying
150 g aubergines, cut into slices approx. 5 mm thick
100 g courgettes, cut into slices approx. 5 mm thick
½ yellow pepper, cut into strips
1 tsp salt
a little pepper
250 g cherry tomatoes, cut in half
1 spring onion incl. green part, cut into rings
2 garlic cloves, 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)
100 g pine nuts, roasted
some basil leaves
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Utensils

For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper

How it's done

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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.

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