Summer vegetable tart
An easy and delicious summer vegetable tart recipe. Perfect for a meal in the sun!
1. Roast the peppers in oven for 30 minutes, turning regularly until their skin starts to blacken. Let cool before peeling. Cut in half, remove the stalks and seed. Cut into strips and set aside.
2. Preheat the oven to th. 6-180°C. Slice the onions and fry over low heat in a pan with a little olive oil.
3. Wash the eggplant and zucchini, cut into very thin slices and pan-sear quickly in small quantities in a large frying pan with a little oil. Salt and pepper lightly and drain on paper towels.
4. Place the puff pastry in a lightly oiled tart pan, prick with a fork. When the onions are golden, spread on the pastry and add 1 crushed garlic clove. Arrange the eggplant slices up to the edges. Add zucchini, pepper strips and remaining garlic.
5. Sprinkle with fresh thyme and drizzle with olive oil. Add the grated cheese and bake at the lowest for 40 minutes, until the pastry is golden brown. Serve warm.
Our cooking tip: If after this recipe you still have vegetables, we advise you to make a nice ratatouille stew.
Photo credit: Sucré Salé
