Vegetable Tart À La Mona
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 packet puff pastry from the refrigerated shelf
- 1 zucchini
- 1 can tomato (s), chunky
- 2 bell peppers, red and yellow
- 1 tuber fennel (small)
- 1 jar black olives without stone
- 1 broccoli
- 1 onion (s), red
- olive oil
- Parmesan
- Legumes for blind baking
Print Recipe
Pin Recipe Instructions
- Roll the puff pastry out of the foil and line a tart pan with it. Prick holes with a fork and put the mold in the freezer for half an hour.
- Set the oven to circulating air 180 ° C.
- After half an hour of freezing, take out the tart pan and cover the dough with baking paper. Place the dried pulses (e.g. beans) on the paper and blind-bake the dough for about 20 minutes.
- In the meantime, chop the zucchini, bell peppers, fennel and broccoli and fry in good olive oil, season with salt, pepper and a pinch of sugar. Lay out everything on a plate.
- Cut the onion into fine cubes, fry in olive oil and add the tomato pieces from the tin. Reduce to a thick sauce and season with salt, pepper and sugar.
- Halve the olives.
- After blind baking, remove the baking paper and spread the tomato reduction on the dough. Lay out the vegetables and olives nicely and bake the tart for another 15 minutes at 180 ° C.
- Take out of the oven and drizzle with a little olive oil. If you like, rub some fresh parmesan on top.
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