Mediterranean Vegetable Tart

Ingredients

• 150 g wheat flour type 1050
• 175 g butter
• 60 g crumbly cream cheese
• 5 tbsp legumes for blind baking
• 200 g zucchini
• 200 g eggplant
• 5 tomatoes
• 2 red bell peppers
• 2 onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 tbsp Tomato paste
• Salt
• Pepper
• 1 tsp dried thyme
• 2 Eggs
• 100 g crème fraîche
• 50 g grated Parmesan

Instructions

1. 1.

   Knead flour, butter and cream cheese into a dough, place in a springform pan, press flat and form a rim. Chill for about 30 minutes, cover with parchment paper and prickle the dough and paper several times with a fork and weigh it down with legumes.

2. 2.

   For the filling, peel, wash and slice zucchini and eggplant, blanch tomatoes, peel, core and dice them, halve bell peppers, remove seeds, wash and cut into strips. Peel and finely chop onions and garlic, then sauté in 3 tbsp olive oil in a pan. Add vegetables and tomato paste, season with salt, pepper and thyme, and simmer for about 15 minutes, stirring occasionally.

3. 3.

   Whisk eggs, crème fraîche and Parmesan together. Season with salt and pepper.

4. 4.

   Spread the cooked vegetables over the pre-baked crust and pour the egg mixture on top. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 30 minutes until golden yellow.