Rustic Zucchini and Eggplant Tart

The rustic zucchini and eggplant tart is a delicious dish that combines the sweetness of the eggplant with the freshness of zucchini, all enclosed in a crunchy brisée pastry base.

Ingredients

• 1 roll of brisée pastry (or savory shortcrust pastry)
• 2 medium zucchinis
• 1 large eggplant
• 200 g of ricotta (or stracchino for a milder taste)
• 100 g of grated cheese (pecorino or parmesan)
• 2 eggs
• Salt and pepper to taste
• Extra virgin olive oil
• Aromatic herbs as desired (e.g., basil, thyme, oregano)
• 1 clove of garlic (optional)

Preparation

1. Preheat the oven to 180°C.
2. Wash the zucchinis and eggplant, then slice them thinly; if you prefer, you can grill them or sauté in a pan with some extra virgin olive oil and a clove of garlic for flavor.
3. Roll out the brisée pastry in a previously greased or parchment paper-lined baking tray.
4. In a bowl, mix the ricotta with eggs, grated cheese, salt, and pepper until you get a homogenous mixture. You can also add chopped aromatic herbs to enhance the flavor.
5. Pour the ricotta mixture over the brisée pastry base.
6. Arrange the slices of zucchini and eggplant alternately on top of the ricotta mixture, creating a nice pattern.
7. Bake the rustic tart for approximately 30-40 minutes or until the surface is golden brown and the pastry is crunchy.
8. Let it cool down before serving.

Curiosity

The rustic tart with added vegetables is a fantastic way to enjoy garden produce in a form different from the usual. In Italy, it is common to find regional variations that include local seasonal products to make each tart unique and linked to the territory.