Tomato and Zucchini Tart with Parmesan Shortcrust Pastry

Summary

Ingredients

For the shortcrust pastry:

• 180 g flour
• 50 g parmesan, rated
• 1 egg (s)
• 100 g butter
• Fat for the shape
• some flour for the work surface

For covering:

• 5 tablespoon olive oil
• 1 large zucchini
• 20 small cocktail tomatoes
• 2 cloves garlic)
• 1 teaspoon oregano, dried
• salt and pepper

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Instructions

1. For the dough, quickly work the flour, parmesan, egg and butter into a smooth dough. Roll out the dough on a little flour, place in a prepared greased tart pan and refrigerate for half an hour. My shape is 12.5 x 34 cm.
2. Cut the washed zucchini into 5 mm thin slices and halve. Cut the washed tomatoes into 1 cm thick slices. For me it was cocktail tomatoes from the garden. Depending on the size, more or fewer tomatoes are needed.
3. Mix the olive oil with the finely chopped garlic, oregano, salt and pepper.
4. Prick the cooled dough in the tart pan a few times with a fork and brush with a little olive oil mixture. Layer the zucchini and tomato slices on top of it like a roof tile. Brush with the rest of the oil mixture.
5. Bake in the preheated oven at 180 ° C top and bottom heat for about 40 minutes.
6. The tart tastes lukewarm and cold.