Another beautiful recipe from my mum! This rustic vegetarian tart has a different flavour from the variety of vegetables sitting in a very light base, made without the use of butter.
It's the perfect tart for a summer day aperitif or as a starter before your main meal. It's ideal to bring along to a picnic or simply eaten for your lunch break instead of a sandwich.
FOR THE PASTRY:
50 ml water
50 ml sunflower oil
200 gr flour
9g yeast for savoury baked
Pinch of salt
FOR THE VEGETABLE FILLING:
2 courgettes, sliced
1 small potato, small cubes
1 small onion, chopped
8 cherry tomatoes, halved
salt
olive oil
1 egg
Using a large bowl, mix the flour and yeast. Combine the water and gradually add the oil to the mixture, stirring with a fork until moist.
Place the dough onto a lightly floured surface and continue to mix with your hand; knead lightly until smooth. Cover with plastic and rest in the fridge for 30 minutes.
Using a large frying pan over medium heat, add the oil, onions and potato for two minutes. Add the courgettes and continue cooking until they're golden brown.
Add the cherry tomatoes with a mugful of warm water, simmering until the water has evaporated and cooked the vegetables. If the water evaporates before the vegetables are cooked, add a dash more until cooked.
Salt to taste.
ASSEMBLE THE TART:
Preheat the oven to 180°C / 356°F fan.
Take the dough from the fridge and place it in the middle of your round tart tine.
Use your fingers to stretch the dough to the edges of the tart, as evenly as possible.
Add the vegetables on top the pastry. Beat the eggs in a bowl and pour the mixture on top of the vegetables.
Bake in the oven for 25 - 30 minutes, or until the top is golden brown.
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