Vegetable Salmon Tart

Ingredients

• soft butter (for the tart pan)
• 400 g puff pastry
• 1 eggplant
• 2 Zucchini
• Salt
• 4 bell peppers (yellow and red)
• 200 g smoked salmon (slices)
• 2 Garlic cloves
• 400 g ricotta
• 200 ml whipping cream
• 4 eggs
• 100 g grated Parmesan
• 1 tsp Dried oregano
• Pepper
• fresh herbs (e.g. thyme and oregano)
• mixed salad greens

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Butter the tart pan.

2. 2.

   Roll out the dough to fit the pan and line it with the pastry.

3. 3.

   For the topping, rinse, clean and slice the eggplant and zucchini. Salt them and let soak in water for about 10 minutes, then pat dry. Wash the bell peppers, quarter them, peel the skin with a vegetable peeler, and cut the quarters into wide strips. Mix the pepper strips with the zucchini and eggplant slices and spread on the pastry base. Distribute the smoked salmon pieces over the vegetables.

4. 4.

   Peel, chop and finely grate the garlic with a pinch of salt. Drain the ricotta well and mix it with the garlic, cream, eggs and parmesan. Stir in oregano and season with salt and pepper. Pour the custard over the tart filling and bake in the oven for about 40 minutes until golden brown.

5. 5.

   Serve garnished with herbs and salad greens as desired.