Mediterranean Tart – Vegetarian Starter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 250 g flour
- 1 egg (s)
- 4 tablespoon olive oil
- 4 tablespoon water, lukewarm
- salt
For covering:
- 1 large eggplant (s), halved and cut into small cubes
- 2 cloves garlic, finely chopped
- 2 large onions, finely chopped
- 6 cl olive oil
- 6 small tomato (s), thinly sliced
- 4 small zucchini, thinly sliced
- 1 teaspoon thyme, fresh
- 150 g olives, black, pitted and halved
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Mix the flour and a little salt, add the egg, olive oil and water and knead into an elastic dough. Shape the dough ball and cover with a cloth in a bowl. Let rest for 1 hour at room temperature.
- Boil the finely chopped aubergine together with the onions and garlic over a medium heat for 15 minutes. Salt and pepper, add half of the thyme and mix well. Crush pieces that are too coarse with a fork to get a smooth pulp.
- Preheat the oven to 220 degrees. Line the oven tray with baking paper.
- Roll out the dough (approx. 35 cm) and place on top. Shape the edge of the dough and prick the dough several times with a fork. Spread the eggplant purée on the bottom. Place alternating rows of tomato and zucchini slices and decorate with the olives. Scatter the rest of the thyme and drizzle with a little olive oil. Bake for about 35 minutes.
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