Savory Vegetable Tart

The savory vegetable tart is a simple and tasty dish that can be adapted based on the vegetables you have available. Here’s a version you might like.

Ingredients

• 1 sheet of puff pastry or shortcrust pastry
• 400 g of mixed vegetables (for example, zucchini, eggplants, bell peppers, spinach)
• 200 g of ricotta or another spreadable fresh cheese
• 100 g of grated cheese (parmesan, pecorino, or to your liking)
• 3 whole eggs
• Salt and pepper to taste
• Extra virgin olive oil
• Aromatic herbs to taste (basil, thyme, oregano)

Preparation

1. Turn on the oven and preheat to 180 °C.
2. Wash and cut the vegetables into cubes or slices, depending on the type of vegetable you are using.
3. In a pan, sauté the vegetables with a drizzle of oil and the chosen herbs until they are lightly browned and softened. Season with salt and pepper.
4. In a bowl, mix the ricotta with the eggs and grated cheese. Add the vegetables and blend everything together.
5. Roll out the puff pastry or shortcrust pastry on a round tart pan, preferably lined with parchment paper underneath to prevent sticking.
6. Pour the mixture of vegetables and ricotta onto the pastry base, spreading it out evenly.
7. Fold the edges of the pastry towards the center if you want a more rustic look, or trim them for a neat edge.
8. Bake the savory tart for about 30-40 minutes or until the surface is golden brown and the pastry is crispy.
9. Allow to cool slightly before serving.

Curiosity

The savory tart can be considered the Italian cousin of the French quiche, with the main difference often being the use of puff pastry instead of shortcrust pastry and it can vary greatly in fillings. In Italy, it’s a very practical dish for picnics or for using up leftover vegetables in the refrigerator.