Vegetable Tart

The vegetable tart is a delicious and colorful dish, perfect for a family lunch or as a tasty appetizer. Here’s how to prepare it.

Ingredients

• 300 g of ready-made brisée pastry or homemade
• 500 g of mixed vegetables (for example, zucchini, bell peppers, eggplants, cherry tomatoes)
• 200 g of ricotta cheese
• 100 g of grated cheese (such as Parmesan or Pecorino)
• 2 eggs
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Herbs (basil, thyme, oregano) to taste

If you don’t have brisée pastry, you can quickly make it with:

• 250 g of flour
• 125 g of cold butter, cubed
• A pinch of salt
• 50-60 ml of cold water

Preparation

1. If you’re making the brisée pastry at home, start by mixing the flour and salt, then add the butter and work with your fingertips until you get a sandy mixture. Gradually add the water and knead until it forms a ball. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
2. In the meantime, wash and chop the vegetables into pieces or slices, then lightly cook them in a pan with a drizzle of oil, salt, pepper, and the chosen herbs, just until they are slightly softened.
3. Roll out the brisée pastry into a previously buttered and floured pan, or one covered with parchment paper, creating a raised edge.
4. In a bowl, mix the ricotta with the eggs, grated cheese, salt, and pepper.
5. Pour the ricotta mixture onto the brisée pastry base, then arrange the sautéed vegetables on top.
6. Bake in a pre-heated oven at 180 °C for about 30-35 minutes, or until the tart is golden brown and the vegetables are well cooked.
7. Allow to cool slightly before serving.

Curiosity

The vegetable tart can be customized with your favorite seasonal vegetables and enriched with seeds or nuts for added crunchiness. It is also a great way to use up leftover cooked vegetables. In some variations, instead of ricotta, you can also use cream cheese or bechamel sauce for a creamier result.