Vegetable Tart with Shortcrust Pastry

Ingredients

• 250 g flour
• 1 tsp Baking powder
• 1 tsp salt
• 140 g cold butter
• 1 egg
• butter (for the pan)
• flour (for the pan)
• dried legumes (for blind baking)
• 4 bell peppers (red and yellow)
• 1 small zucchini
• 200 g eggplant
• 300 g tomatoes
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 sprig rosemary
• 1 tsp grainy mustard
• Salt
• Pepper
• Lemon juice

Instructions

1. 1.

   Mix flour with baking powder and salt, then sift onto the work surface. Create a well in the center, cut butter into small pieces, and spread around the edge. Add egg and 1 tbsp water to the well. Use a large knife to cut through everything, creating small crumbs. Quickly knead into a smooth dough and wrap in plastic wrap. Refrigerate for at least 1 hour.

2. 2.

   Wash the vegetables for the topping. Trim the peppers and cut into about 4 cm pieces. Slice the zucchini into ~½ cm thick rounds. Quarter the eggplant lengthwise and chop into bite-sized pieces. Roughly dice the tomatoes, removing stems. Peel the garlic. Heat oil in a large pan and press the garlic into it. Sauté briefly, then add peppers and cook for 1–2 minutes. Add remaining vegetables and cook another 2–3 minutes. Rinse rosemary and pluck leaves. Combine with mustard, season with salt, pepper, and lemon juice, then remove from heat.