The savory vegetable tart is a great idea for dinner, very practical, you can prepare it in advance, especially since you have to let it rise, which means there are the usual waiting times.
You can fill it with onion, eggplant, and parmesan as I did, but then depending on the season, you can choose the vegetables you like the most!
As you can see, in these updated photos, the vegetables are frozen, while the first time I made it in summer and obviously used fresh vegetables.
I used zucchini, potatoes, onions, and eggplants, but I must say that a bell pepper would have been very nice.
The savory tart presented is medium-sized and more than enough for 4 people!
If you make this recipe or others from my blog, feel free to send me the photo of your recipe, if you wish, I will post it on my FB page under your name.
Approx. 714 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Savory Vegetable Tart
Ingredients for the leavened dough
- 1 1/4 cups warm water
- 1 1/2 teaspoons dry yeast
- 4 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sunflower oil
- 1 large zucchini
- 1/2 onion
- 1 large eggplant
- 2 large potatoes
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper
- 5 oz mozzarella
- 1 egg yolk for brushing on the surface of the tart
- 1 Non-stick baking tray Non-stick baking tray
Preparation of the Savory Vegetable Tart
In a bowl or mixer, put the water, yeast and dissolve it, then add the oil and part of the flour, mix well.
Then add the salt and the remaining flour, create a homogeneous ball and let it rise covered.
In the meantime, cook the vegetables, take a non-stick pan, add a drizzle of extra virgin olive oil, wash and cut all the medium-large vegetables and put them to cook in the pan, mix well and season with salt and pepper.
Cook for about 10-15 minutes, then turn off the heat and let them cool.
When the pizza dough has risen, pour it onto a work surface, create a ball
divide it in half and let rest for 15 minutes
then take a ball and roll it out to create a not too thin sheet for the base of the pizza.
Take a medium-sized tray, grease it and roll out the first sheet of dough so that it also rises a bit on the edges.
Pour the cooked vegetables, then crumble the mozzarella, roll out the second sheet of dough, cover the tart, and seal the edges well.
Prick the surface of the tart and brush with a mixture of egg yolk and water and let it rise again for 30-40 minutes
