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