Shopping list
280g ready-made puff pastry
200g zucchini, sliced
1 yellow pepper, cut into strips
1 red pepper, cut into pieces
1 red onion, sliced into rings
2 cloves of garlic, crushed
sea salt and freshly ground black pepper
some olive oil
1 tablespoon of semi-skimmed milk
rosemary and thyme leaves, finely chopped
100g cherry tomatoes, halved
75 grams of goat cheese, crumbled
Tonight we eat vegetarian, we make a delicious savoury Mediterranean puff pastry tart. The tart is packed with fresh vegetables and cheese. The recipe is a bit more elaborate than we thought in advance, so apologies for the bad colours in the last photos. The light quickly fades in the late afternoon but the artificial light does not do this delicious tart justice!
How to make the savory Mediterranean Tart
Line a greased baking form with dough, trim the edges.
Using a fork prick holes all over the bottom of the dough.
Cut the courgette in thin slices and the onion in thin rings.
Cut the pappers in strips and add them to the vegetables.
Add the garlic to it.
Cut thyme and rosemary leaves on top.
Line a large oven dish with baking paper.
- spray the baking paper generously with baking spray
- preheat the oven to 220°C
- place the rack in the middle of the oven
- slide the baking tray above it, to create two shelves
Brush the pastry with milk, sprinkle with a pinch of salt.
Season the vegetables with salt and pepper.
Generously sprinkle olive oil over the vegtables.
Place the veg on top, the dough bottom of the oven.
Allow the tart and the vegetables to bake for 15 minutes but change places halfway through
Halve the tomatoes, crumble the cheese.
* minutes gone? Move the tart up.
Move the veg downwards.
- after 15 minutes of baking remove both trays from the oven, reduce the temperature to 140°C
- set the veg aside and press the bottom of the pastry down
- Return the pastry for +/- 25 minutes to the oven to bake it super-crispy
Remove the pastry case from the oven, increase temperature to 180°C.
Fill the pastry case with the vegetables.
Scatter tomatoes and cheese on top, then season.
Bake the the tart for 20 - 25 minutes in the middle of the oven.
Cut the tart and serve immediately.
We like to have a crispy green salad on the side ;))
Enjoy!