Mediterranean Vegetable Tart

Ingredients

• 0.5 cube fresh yeast (21 g)
• 450 g flour
• 1 tsp salt
• 0.5 tsp Sugar
• 3 tbsp olive oil
• flour (for work surface)
• 1 bulb fennel (with greens)
• 2 Zucchini
• 1 bunch spring onions
• 2 yellow bell peppers
• 1 red bell pepper
• 60 g sun-dried tomatoes in oil
• 1 ball mozzarella (125 g)
• 200 g Parma ham (sliced)
• 3 tbsp olive oil
• 80 ml dry white wine
• pepper (ground)
• fat (for baking sheet)
• 400 g diced canned tomatoes
• 60 g freshly grated Parmesan

Instructions

1. 1.

   For the dough, mix yeast with 240 ml lukewarm water. Combine flour, salt and sugar in a bowl, make a well in the center. Pour in the yeast mixture and olive oil, knead by hand or with a stand mixer until smooth. If too wet, add more flour; if too dry, add more lukewarm water. Knead on floured surface for about 10 minutes, return to bowl, cover and let rise in a warm place for ~1 hour.

2. 2.

   Preheat oven to 220°C (425°F) with upper and lower heat.

3. 3.

   Wash, trim, chop fennel greens, quarter bulb, remove core, slice into thin strips. Wash zucchini, halve lengthwise, slice into narrow rounds. Trim spring onions, cut into rings. Wash bell peppers, quarter, remove seeds and white walls, dice finely. Drain sun-dried tomatoes and mozzarella, dice finely. Slice Parma ham into thin strips.

4. 4.

   Heat 1 tbsp oil in a pan, sauté fennel until fragrant. Deglaze with wine, simmer on medium for about 5 minutes. Season with salt and pepper.

5. 5.

   Knead dough again on floured surface, lay it on a greased baking sheet, shaping a rim.

6. 6.

   Drain tomatoes over a sieve, spread remaining vegetables, cheese and ham over the dough. Sprinkle with salt and pepper, drizzle with remaining oil. Bake in preheated oven for about 30 minutes, cover with foil if needed.

7. 7.

   Remove finished tart from oven, sprinkle fennel greens on top, cut into pieces and serve.