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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
One tart tin (approx. 24 cm in diameter)
How it's done
Finely chop the thyme, place in a bowl with the flour, cheese and salt, mix. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Cut the courgette, aubergine, onion and tomatoes into slices approx. 5 mm thick, cut the pepper into approx. 3 cm pieces. Halve the garlic, roughly chop the rosemary. Mix the vegetables, garlic, rosemary, oil and salt in a bowl, spread on two baking trays lined with baking paper.
Approx. 30 mins. in an oven preheated to 200°C (convection). Remove, turn the oven to 200°C (top and bottom heat).
On a sheet of baking paper, roll the dough into a circle (approx. 28 cm in diameter), place in the tin along with the baking paper. Prick the base firmly with a fork, chill for approx. 15 mins.
Combine the tomato puree, water, oil and salt, spread over the tart base. Layer the vegetables on top in a circle so that they overlap. Finely chop the thyme, scatter on top with the cheese.
Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C.
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