Sautéed Vegetable Savory Tart

Preparing a sautéed vegetable savory tart is a practical and quick idea for a tasty dinner or a delightful lunch. Here’s how to make an Italian variant of the recipe:

Ingredients

• 1 roll of brisée pastry or puff pastry
• 2 zucchinis
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small eggplant
• 200g of spreadable fresh cheese (like Philadelphia)
• 100g of grated cheese (Parmesan or Pecorino)
• Salt and pepper to taste
• Extra virgin olive oil as needed
• 4-5 eggs
• Aromatic herbs of choice (basil, thyme, marjoram)

Preparation

1. Wash and cut the zucchinis, bell peppers, and eggplant into fairly small cubes.
2. In a large skillet, heat the extra virgin olive oil and sauté the chopped vegetables adding salt and pepper to taste. Cook until they are soft but still crisp.
3. In a bowl, beat the eggs with the grated cheese and aromatic herbs; then, add the spreadable fresh cheese, combining everything.
4. Pour the egg and cheese mixture over the vegetables in the skillet (make sure the skillet is oven-safe, if not you can transfer everything into a baking dish).
5. Roll out the brisée or puff pastry on a surface and cut it to fit the size of the skillet.
6. Cover the vegetables with the pastry, tucking the edges inwards.
7. Cook over medium heat for about 10-15 minutes, then bake in a preheated oven at 180°C (356°F) for another 20-25 minutes, or until the surface is golden and the pastry is cooked.
8. Remove from the oven and let it rest a few minutes before flipping the savory tart onto a serving plate.

Curiosity

The skillet savory tart has very practical origins, being a variant of the French quiche that adapts to quick and oven-less cooking. By varying the vegetables or adding other ingredients like smoked bacon or ricotta, you can create endless variations of this versatile dish.