for 4 person

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

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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