Summer vegetable tart

Summer vegetable tart

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


4 people


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:

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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


1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)


120 g Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food)
100 g pine nuts, roasted
some basil leaves
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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.


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.


Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the tart from the oven.


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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