for 4 person

Pastry dough

2 tbsp	thyme
150 g	wholemeal flour
50 g	white flour
50 g	grated Parmesan
½ tsp	salt
70 g	butter, chilled
¾ dl	water

Vegetables

2	courgettes
2	aubergines
2	red onions
4	vine-ripened tomatoes
2	yellow peppers
4	garlic cloves
½ bunch	rosemary
5 tbsp	olive oil
1 ¼ tsp	salt

Tart

3 tbsp	tomato puree
1 tbsp	water
1 tbsp	olive oil
¼ tsp	salt
½ bunch	thyme
2 tbsp	grated Parmesan

How it's done

Pastry dough

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.

Vegetables

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.

To precook

Approx. 30 mins. in an oven preheated to 200°C (convection). Remove, turn the oven to 200°C (top and bottom heat).

Tart

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.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C.

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