Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 2 zucchini, not too big
• 1 eggplant (s), not too big either
• 5 tomato (s), (bottle tomatoes)
• 200 g feta cheese
• 1 handful black olives, pitted and halved
• 1 handful parmesan, grated
• 1 clove garlic, pressed or chopped
• Extra virgin olive oil for frying
• 125 g cheese, (albanino) or other mild cheese
• Thyme, fresh or dried
• Marjoram, fresh or dried
• salt
• pepper

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Instructions

1. Preheat the oven to 200 ° C.
2. Cut the zucchini lengthways into thin slices and grill on both sides without fat, lightly salt. Cut the aubergines into cubes and fry them in a pan with olive oil and garlic, lightly pepper. Cut the tomatoes into large pieces and fry in a little olive oil in a pan, lightly salt.
3. Spread the puff pastry out in a tart pan, forming a rim, crumble the feta on top with your fingers. Spread the halved olives on top. Now add the zucchini slices and the aubergine cubes, as well as the tomato pieces, and season the whole thing with thyme and marjoram to taste. Now sprinkle with the grated parmesan. Cover the whole thing with sliced cheese and slide it into the oven. Bake for about half an hour until the puff pastry is golden.
4. The tart tastes very good even without tomatoes!