Locally sourced vegetable savory tart: a recipe that celebrates garden flavors! Apart from the shortcrust pastry, all ingredients — oil included — come directly from my harvests. Of course you can also use purchased ingredients, but nothing beats the taste of vegetables grown in your area, perhaps from the farmer closest to home. A true explosion of freshness and authenticity in every bite!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 roll shortcrust pastry (pâte brisée)
- 1 bell pepper (small)
- 2 zucchinis (small)
- 1 1/2 round eggplant
- 2 Pachino tomatoes
- 1 carrot
- 1 potato
- 4 slices pasta filata cheese (pasta filata (stretch-curd cheese))
- salt
- extra virgin olive oil
- black pepper
Preparation
To prepare this locally sourced savory tart, start by taking the shortcrust pastry out of the fridge and let it sit at room temperature for about 10 minutes. In the meantime, prepare the vegetables.
Potatoes: choose a medium potato, peel it and slice it into about 1/4-inch slices. Place the slices in a bowl and cover them with cold water, letting them soak for about 10 minutes.
Bell peppers: clean them by removing the stem and seeds, then cut into pieces and set aside.
Eggplant: I used half an eggplant because it was too large and the skin was damaged, but you can also keep the whole one. Remove the stem and cut the flesh however you prefer; I went for half-moon slices.
Carrots and zucchinis: peel the carrots and slice them into rounds. Do the same with the zucchinis, deciding whether to keep the skin or not.
Cheese: cut it into cubes, ready to be distributed over the tart.
At this point, all the ingredients are ready to assemble your savory tart!Roll out the shortcrust pastry together with the parchment paper on a baking tray, round or rectangular depending on the shape of the pastry. Prick the bottom with the tines of a fork, then start arranging the ingredients.
You can place them as you prefer or follow my pattern: a round of zucchinis, one of eggplants and one of potatoes. Insert the carrots in the spaces between zucchinis and eggplants, and the bell peppers in the spaces between eggplants and potatoes.
Cut the tomatoes in half and, from each half, get 4 wedges: arrange them to form a flower in the center of the tart and place a cube of cheese in the heart of the flower. Then scatter the remaining cheese cubes over the zucchinis and eggplants. Finish with a pinch of salt on all the vegetables and a very light drizzle of oil.
Bake in a conventional (non-fan) oven preheated to 392°F and cook for about 30 minutes.
Once cooked, remove the tart from the oven and add a sprinkle of black pepper to taste. Serve hot or cold: it will be delicious either way!
