Parmesan Vegetable Tart

Ingredients

• 250 g flour
• 1 pinch salt
• 125 g butter
• 1 egg
• 2 onions
• 1 Garlic clove
• 2 Tomatoes
• 1 Zucchini
• 1 small aubergine
• 2 tbsp olive oil
• black pepper
• paprika powder (sweet)
• 2 tbsp finely chopped parsley
• 100 g grated Parmesan
• 2 Eggs
• 150 g crème fraîche
• 50 ml Heavy Cream (at least 30% fat)
• 1 tsp Dried oregano
• butter (for the pan)
• chopped parsley (to sprinkle)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well. Add the egg, about 3 tbsp lukewarm water, and use a knife to combine all ingredients until small dough crumbs form. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) with upper and lower heat. Peel and finely dice onions and garlic. Briefly blanch tomatoes, shock them, peel, halve, seed, and roughly chop. Wash and trim zucchini and aubergine, slicing into rounds or bite-sized pieces.

3. 3.

   Heat oil in a pan and sauté onion and garlic until translucent. Add zucchini and aubergine, cook briefly, remove from heat and let cool. Stir in tomatoes. Mix parsley with grated cheese, eggs, crème fraîche, and cream; season with salt, pepper, and paprika.

4. 4.

   Roll dough between two sheets of parchment paper. Butter the tart pan and line it with dough, forming a 3 cm high edge and pricking the base several times with a fork. Spread vegetable mixture over the crust, sprinkle oregano, then pour egg mixture on top. Bake in preheated oven for 35-40 minutes. Serve sprinkled with parsley.